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Southern Living Campbell's Basil Chicken Lasagna

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Published: January 8, 2009

Updated: 01/08/2009 01:42 pm

Campbell's Basil Chicken Lasagna Makes: 6 to 8 servings Prep: 15 minutes Bake: 55 minutes Stand: 10 minutes

Suggested Sides: spinach salad with strawberries and red wine vinaigrette, French bread

Ingredients:
2 (10 3/4-ounce) cans CAMPBELL'S Cream of Mushroom Soup 1
(16-ounce) container cottage cheese
1 (12-ounce) jar roasted red peppers, drained and cut into strips
4 cups chopped cooked chicken
3/4 cup refrigerated grated Parmesan cheese
1/2 cup chopped fresh basil
1/2 teaspoon freshly ground pepper
9 no-boil lasagna noodles
4 cups (16 ounces) shredded Italian 5-blend cheese, divided

Method:
1 ) Mix soup and next 6 ingredients in a large bowl.

2) Layer 3 lasagna noodles on bottom of a lightly greased 13- x 9-inch baking dish; spoon and spread one-third of soup mixture on noodles.

3) Sprinkle with 1 1/3 cups cheese. Repeat layers three times.

4) Bake, covered, at 350 degrees for 40 minutes. Uncover and bake 15 minutes. Let stand 10 minutes.

5) Deliver lasagna, uncooked, in an aluminum foil pan with directions to bake as directed.

Shopping List:
2 (10 3/4--ounce) cans cream of mushroom soup
No-boil lasagna noodles
4 cups (16 ounces) shredded Italian blend cheese
1 (16-ounce) container cottage cheese Parmesan cheese
1 (12-ounce) jar roasted red peppers
4 cups chopped cooked chicken Bunch fresh basil

Shopping List for Sides:
French bread
10-ounce bag baby spinach
Pint strawberries
On Hand: Bottled red wine vinaigrette

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