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“We enjoy this different, creamy lasagna from my Best of Country Cooking Cookbook collection. With it's lighter ingredients, it makes a lovely and healthy meal. I like to serve it with fresh, steamed broccoli - my DD's favorite green veggie.”
1hr 5mins

Ingredients Nutrition


  1. In a saucepan, saute onion and green pepper in butter until tender.
  2. Add mushrooms; cook until tender.
  3. Remove from the heat; stir in soup, milk, pimientos and basil.
  4. In a bowl, combine the chicken, American cheese, cottage cheese and 1/4 cup Parmesan cheese.
  5. Spread a fourth of the mushroom sauce in a 13-in. x 9-in. x 2" baking dish coated with nonstick cooking spray.
  6. Top with three noodles, half of the chicken mixture and a fourth of the mushroom sauce. Repeat layers of noodles, chicken and mushroom sauce.
  7. Sprinkle with parsley and remaining Parmesan.
  8. Cover and bake at 350 for 30 minutes. Uncover; bake 15-20 minutes longer or until hot and bubbly.
  9. Let stand for 15 minutes before cutting. Yield: 12 servings.

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