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Chicken Lasagna Bake

With oh-so many ways to make chicken, you may have forgotten about the best kind of recipes - chicken casserole recipes. This delicious baked dish will be a wonderful addition to your weeknight menu. Layered with chicken and cheese, you'll love it!

  • 8 ounces lasagna noodles, uncooked
  • 1 can condensed cream of chicken soup, undiluted
  • 1 cup canned chicken broth
  • 1/2 teaspoon salt
  • 2 3-ounce packages of cream cheese, softened
  • 1 cup cottage cheese
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise or salad dressing
  • 1/3 cup onion, minced
  • 1/3 cup green bell pepper, chopped
  • 1/3 cup chopped pimiento-stuffed olives, drained
  • 1/4 cup fresh parsley, finely chopped
  • 3 cups cooked chicken, chopped
  • 1/2 cup fine dry bread crumbs
  • 1 tablespoon butter or margarine, melted
  1. Preheat oven to 375 degrees F.
  2. Cook lasagna according to package directions; drain. Rinse with cold water; drain again, and set aside.
  3. Combine soup, broth, and salt, stirring until smooth; set aside.
  4. Combine cream cheese and next 3 ingredients in a large mixing bowl; beat at medium speed with an electric mixer 1 minute or until smooth.
  5. Stir in onion and next 3 ingredients. Set cream cheese mixture aside.
  6. Layer half each of lasagna noodles, cream cheese mixture, soup mixture, and chopped chicken in a lightly greased 13 x 9 x 2-inch baking dish. Repeat layers.
  7. Combine bread crumbs and butter; sprinkle over top. Bake for 25 to 30 minutes.

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