Awesome Chicken Lasagna

This is something interesting if you want lasagna but discovered halfway through the day that you're out of ground beef and don't feel like going to the store. It's also a good way to get your kids to eat vegetables or to make chicken more exciting.

Chicken Lasagna

9 dry lasagna noodles

3-5 cups cooked chicken, diced

1 can Cream of Chicken soup

1 stick butter or butter substitute

2 cups Mozzarella cheese, shredded

2 cups Cheddar cheese, shredded

1 cup green bell pepper or celery, chopped (optional)

2/3 cup half and half

½ cup Parmesan cheese, grated

½ cup cottage cheese

½ cup fresh mushrooms, sliced

½ cup onion, chopped

Preheat oven to 350F. Boil the noodles for 8-10 minutes or until they're at the consistency you want (“al denté” or “to the tooth”). Drain and set aside to cool.

Meanwhile, melt butter in a saucepan and sauté onions, mushrooms and any other vegetables you want. Then, add the chicken, half and half and soup and heat until smooth. In a separate bowl, combine the shredded Cheddar and Mozzarella. Save a bit of cheese for the top. Now, in a 9”x13” baking pan, layer chicken sauce mixture, cottage cheese, shredded cheeses and noodles 3 times or until everything is used. Sprinkle Parmesan and the last of the shredded cheeses on top and bake for 45 minutes. Let stand and serve.

I love vegetables, so I'd definitely go for the bell pepper and celery. I've heard of broccoli or spinach being used in similar dishes, but it's entirely up to you.  Enjoy!