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Ingredientes
- 9 x Lasagna noodles
- 1 c. Low-fat cottage cheese
- 1 ct (6-oz) reduced-fat cream cheese, softened
- 2 can (10 3/4-oz) reduced-fat cream of mushroom soup
- 2/3 c. Skim lowfat milk
- 1/4 tsp Garlic salt
- 1/2 tsp Poultry seasoning
- 1 can (4-oz) sliced ripe olives
- 1/3 c. Minced onion
- 1/3 c. Minced green bell pepper
- 3 c. Minced cooked chicken
- 2 c. Fine, dry breadcrumbs
- 1/2 c. (2 ounces) shredded sharp Cheddar cheese
Direcciones
- Cook noodles according to package directions; drain, and set aside. Combine cottage cheese and cream cheese, stirring well; add in soup and next 6 ingredients. Spread 1/2 c. of cheese mix in bottom of a 13- x 9- x 2-inch baking pan. Layer one-third of the noodles, chicken, and cheese mix in pan; repeat layers twice. Sprinkle with breadcrumbs and Cheddar cheese; cover with aluminum foil. Bake at 350 degrees for 30 min; uncover and bake an additional 15 min.
- Yield: 6 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1045g | |
| Calories 1656 | |
| Calories from Fat 880 | 53% |
| Total Fat 98.21g | 123% |
| Saturated Fat 35.31g | 141% |
| Trans Fat 0.0g | |
| Cholesterol 447mg | 149% |
| Sodium 1679mg | 70% |
| Potassium 1616mg | 46% |
| Total Carbs 48.33g | 13% |
| Dietary Fiber 2.7g | 9% |
| Sugars 31.81g | 21% |
| Protein 138.1g | 221% |
