This is a nice change to regular lasagna, with the yummy white sauce, mushrooms and chicken. I present to you this cheesy goodness, even though in the photo it looks like a big, lonely piece of lasagna since I took a picture of it without the sides so you could see it better. By the way, I only make half of a batch and put it in a loaf pan so it's the right amount for us.
3 - 4 chicken breasts (2 c.)
9 cooked lasagna noodles
1 lb. mozzarella cheese, grated
1 lg. carton cottage cheese
1/3 c. margarine
8 oz fresh mushrooms, sliced
½ t. salt
1 t. minced garlic
1 t. lemon juice
¼ c. flour
2 t. chicken bouillon
3 c. milk
1 T. parsley
Stew and season meat, cut up into bite size pieces, set aside. Mix cottage cheese, Parmesan cheese, and eggs. Set aside. In a skillet, sauté margarine, mushrooms, salt, garlic powder, and lemon juice for 5 minutes. Add bouillon and flour, mix well. Add milk and parsley. Stir until thickened and add chicken. In a 9x13-inch baking dish, layer 1/2 c. sauce, noodles, cottage cheese mixture, mozzarella cheese. End layers with sauce and cheese. Bake at 350° for 20-30 minutes until golden brown on top and bubbly.
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