Cream Cheese Chicken Lasagna - cooking recipe

Ingredients

LASAGNA
12 uncooked lasagna noodles
2 (3 ounce) packages cream cheese
1 cup cottage cheese
2 (10 1/2 ounce) cans condensed cream of mushroom soup
1/2 cup mushroom
1/2 cup milk
1 teaspoon Italian spices
1/4 teaspoon garlic
1/3 cup onion
1/3 cup green bell pepper
3 cups shredded cooked chicken, breast. crock pot chicken works best keep it simple
2 cups shredded mozzarella cheese
TOPPING
1 tablespoon butter (melted)
3/4 cup Italian style breadcrumbs

Preparation

Cook lasagna noodles to desired doneness as directed by package; drain. Preheat oven to 350\u00b0F.
Meanwhile, in large bowl, combine cream cheese and cottage cheese; beat well. Finely chop green bell peppers, onion and mushroom, mince garlic.
Add soup, mushrooms, milk, Italian seasoning and garlic; mix well.
Stir in onion and green bell pepper. Add salt and pepper to taste.
Spoon 1/3 of cottage cheese mixture evenly into ungreased 13x9 glass baking dish.
Stir chicken into remaining mixture. Top mixture in dish with 4 noodles, half of the chicken mixture, and 1 cup mozzerella cheese. (Repeat.) Top with remaining 4 noodles.
TOPPING:
In small bowl combine topping mixture, mix well. Sprinkle over top of casserole. Cover with foil.
Bake immediately or refrigerate over night.
LASAGNA:
Bake casserole, covered, for 40 minutes Uncover and bake an additional 10 - 15 mins or until topping is golden brown.
Let stand before serving.