Linda at Second Cup of Coffee is hosting a recipe carnival these next few weeks before, dare I say it, Christmas. With weather here (Texas) in the bone-chilling sixties, a girl still can imagine what might sound good to the rest of the country on a nippy fall night. This is one recipe I have made for years. I have also used green olives instead of the black, but that might be a little on the wild side for some of you! If you like olives, you will love the flavors of green olives and cream cheese. Otherwise, just use the black ones and don’t stress. This is serious comfort food. Thanks, Linda for another fun week of good food and friends!
9 lasagna noodles (I use about 12)
1 can (4-ounce) sliced ripe olives
1 cup Low-fat cottage cheese
1 (6-ounce) cream cheese
1/3 cup finely chopped onion
1/3 cup chopped green bell pepper
1/4 teaspoon garlic salt
1/2 teaspoon poultry seasoning
2 cans (10 3/4-ounce) reduced-fat cream of chicken soup
3 cups Chopped cooked chicken
2/3 cup milk
2 cups fine, dry breadcrumbs
1/4 cup butter, melted
1/2 c shredded Parmesan
Cook noodles according to package directions; drain, and set aside. Combine cottage cheese and cream cheese, stirring well; add soup and next 6 ingredients. Spread 1/2 cup of cheese mixture in bottom of a 13- x 9- x 2-inch baking pan. Layer one-third of the noodles, chicken, and cheese mixture in pan; repeat layers twice. Sprinkle with breadcrumbs, mixed with melted butter and Parmesan cheese; cover with aluminum foil. Bake at 350 degrees for 30 minutes; uncover and bake an additional 15 minutes. Yield: 6 servings.
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