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Chicken Lasagna Bake

8 ounces lasagna noodles, uncooked
1 can condensed cream of chicken soup, undiluted
1 cup canned chicken broth
1/2 teaspoon salt
2 3-oz pkgs cream cheese, softened
1 cup cottage cheese
1/2 cup sour cream
1/2 cup mayonnaise or salad dressing
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1/3 cup chopped pimiento-stuffed olives, drained
1/4 cup finely chopped fresh parsley
3 cups chopped cooked chicken
1/2 cup fine dry bread crumbs
1 tablespoon butter or margarine, melted

Cook lasagna according to package directions; drain. Rinse with
cold water; drain again, and set aside. Combine soup, broth, and
salt, stirring until smooth; set aside. Combine cream cheese and
next 3 ingredients in a large mixing bowl; beat at medium speed
with an electric mixer 1 minute or until smooth. Stir in onion
and next 3 ingredients. Set cream cheese mixture aside. Layer half
each of lasagna noodles, cream cheese mixture, soup mixture, and
chopped chicken in a lightly greased 13 x 9 x 2-inch baking dish.
Repeat layers. Combine bread crumbs and butter; sprinkle over
top. Bake at 375 degrees for 25 to 30 minutes.

LOW-FAT TIP: To reduce fat and calories, substitute fat-free chicken
broth, reduced-fat cream cheese, reduced-fat cottage cheese,
reduced-fat sour cream, and reduced-fat mayonnaise.


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