Basil Chicken Lasagna

By ccavaletti

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 (about 4 chicken breasts)
• 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

Details

Servings 6

Preparation

Step 1

Preheat the oven to 350°.

Mix soup and next 6 ingredients in a large bowl.

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.

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

Bake, covered, at 350 degrees for 40 minutes. Uncover and bake 15 minutes.

Let stand 10 minutes.