Cream Cheese Chicken Lasagna

• LASAGNA↗
• uncooked lasagna noodles↗12
• cream cheese↗2 packages

  (3 ounce)

• cottage cheese↗1 cup
• condensed cream of mushroom soup2 cans

  (10 1/2 ounce)

• mushroom↗1⁄2 cup
• milk↗1⁄2 cup
• Italian spices↗1 teaspoon
• garlic↗1⁄4 teaspoon
• onion↗1⁄3 cup
• green bell pepper1⁄3 cup
• shredded cooked chicken, breast. crock pot chicken works best keep it simple3 cups
• shredded mozzarella cheese2 cups
• TOPPING
• butter (melted)↗1 tablespoon
• cup Italian style breadcrumbs↗3⁄4

Step-by-step instructions

1. 1

   Cook lasagna noodles to desired doneness as directed by package; drain. Preheat oven to 350°F.

2. 2

   Meanwhile, in large bowl, combine cream cheese and cottage cheese; beat well. Finely chop green bell peppers, onion and mushroom, mince garlic.

3. 3

   Add soup, mushrooms, milk, Italian seasoning and garlic; mix well.

4. 4

   Stir in onion and green bell pepper. Add salt and pepper to taste.

5. 5

   Spoon 1/3 of cottage cheese mixture evenly into ungreased 13x9 glass baking dish.

6. 6

   Stir chicken into remaining mixture. Top mixture in dish with 4 noodles, half of the chicken mixture, and 1 cup mozzerella cheese. (Repeat.) Top with remaining 4 noodles.

7. 7

   In small bowl combine topping mixture, mix well. Sprinkle over top of casserole. Cover with foil.

8. 8

   Bake immediately or refrigerate over night.

9. 9

   Bake casserole, covered, for 40 minutes Uncover and bake an additional 10 - 15 mins or until topping is golden brown.

10. 10

    Let stand before serving.