8 oz. lasagna noodles
1 can cre
a
m of mushroom soup
2/3 c. milk
1/2 tsp. salt
1/2 tsp. poultry seasoning
8 oz. cre
a
m chee
s
e, softened
1 c. c
r
eam style cottage cheese
1/3 c. cho
p
ped onion
1/4 c. minced parsley
3 c. diced cooked ch
i
cken
1 1/2 c. soft bread
c
rumbs, buttered
1/3 c. stuffed sliced olives
Cook noodles until tender, drain
and rinse.
Mix soup, milk, salt
a
nd poultry seasoning in a saucepan and heat.
Beat cheeses together; t
h
en mix in olives, onions and parsley.
Place 1/2 in noodles in a buttered 9 x 13
x 2
inch baking dish and spread with 1/2 the
c
h
eese mixture, 1/2 the soup m
i
xture and 1/2
the chicken.
Repeat layers.
Top w
i
th crumbs.
Bake at 375 degrees for 30
minutes.
Let stand 10 minutes before
se
r
ving.
Ser
v
es 6-8.
Freezes.
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CHICKEN MACARONI CASS
E
ROLE
1 pkg. unc
o
oked creamette macaroni (7
oz.)
1 can cre
a
m of mushroom soup
1 can cre
a
m of ce
l
e
r
y soup
1/2 lb. grated Velveeta cheese
15 oz. can water chestnuts
2 c. diced cooked ch
i
cken
1/4 c. diced green pepper
1 (2 oz.) jar diced pimentos
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