INGREDIENTS

  • 1 medium onion , chopped
  • 1/2 cup chopped green peppers
  • 3 tablespoons butter , melted
  • 6 ounces fresh mushrooms , sliced
  • 1 (10 3/4ounce)can reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1/3 cup nonfat milk
  • 1 (2ounce)jar diced pimentos , drained
  • 1/2 teaspoon dried basil
  • 2 1/2 cups cubed cooked chicken
  • 8 ounces reduced-fat American cheese , cubed
  • 1 1/2 cups cream-style fat-free cottage cheese
  • 1/2 cup grated parmesan cheese , divided
  • 9lasagna noodles, cooked and drained
  • 2 teaspoons minced fresh parsley

DIRECTIONS

  1. In a saucepan, saute onion and green pepper in butter until tender.
  2. Add mushrooms; cook until tender.
  3. Remove from the heat; stir in soup, milk, pimientos and basil.
  4. In a bowl, combine the chicken, American cheese, cottage cheese and 1/4 cup Parmesan cheese.
  5. Spread a fourth of the mushroom sauce in a 13-in. x 9-in. x 2" baking dish coated with nonstick cooking spray.
  6. Top with three noodles, half of the chicken mixture and a fourth of the mushroom sauce. Repeat layers of noodles, chicken and mushroom sauce.
  7. Sprinkle with parsley and remaining Parmesan.
  8. Cover and bake at 350 for 30 minutes. Uncover; bake 15-20 minutes longer or until hot and bubbly.
  9. Let stand for 15 minutes before cutting. Yield: 12 servings.