At last, a recipe with a documented author! According to the article culled from the Norman Transcript, town resident Betty Papps is the originator of this most excellent dish. The version below is inspired by Ms. Papps’ recipe, but it is not the same. I made several modifications to the ingredients, and altered the preparation. The resulting lasagna is full of flavor, and freezes well for later reheating.
Betty Papps has a clever trick in her original recipe, which I am definitely going to use in the future. Spreading a thin layer of sauce in the baking dish before adding the noodles helps to keep them from sticking to the pan, without using excess oil or cooking spray. It works great – thanks, Betty!
I have one dilemma with lasagna (chicken or otherwise). Whenever I cook the entire package of noodles, I always have far more pasta than I need. However, if I measure out and cook only as much as I believe I need, I come up short! Dear readers: if you have any suggestions for leftover lasagna noodles, I would love to hear them. I prefer not to waste food. :)
- 1 (8-ounce) package lasagna noodles
- 1 pound boneless skinless chicken breast, diced
- 2 teaspoons Italian seasoning
- 1 teaspoon black pepper
- 1 teaspoon olive oil
- 2 tablespoons butter
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped green bell pepper
- 1/4 cup finely chopped red bell pepper
- 2 cloves garlic, minced
- 1 can cream of chicken soup
- 2/3 cup milk
- 2 tablespoons minced parsley
- 1 (16-ounce) container low-fat cottage cheese
- 1 (8-ounce) package low-fat cream cheese, at room temperature
- 8 ounces sliced mushrooms
- 12 ounces shredded Cheddar cheese
- 1/4 cup grated Parmesan cheese
Preheat the oven to 350 degrees Fahrenheit.
Cook the lasagna noodles according to package directions, and set aside.
In a large skillet, combine the chicken, Italian seasoning, black pepper, and olive oil.
Cook over medium heat until lightly browned, and set aside.
In a large skillet (you may use the same one, if you like), melt the butter over medium heat. Saute the onion, green and red peppers, and garlic until tender.
Stir in the cream of chicken soup, milk, and parsley. Cook until the sauce thickens slightly, and remove from heat. It will mix better than shown in the picture: it’s tough to stir a sauce and take a photo at the same time. :)
In a medium bowl, mix together the cottage cheese and cream cheese until they reach a uniform texture.
In a 13” x 9” baking dish, spread just enough sauce to lightly cover the bottom.
Layer in the dish as follows:
1 layer of noodles,
1/3 of the cottage cheese / cream cheese mixture,
1/3 of the chicken,
1/3 of the remaining sauce,
1/3 of the mushrooms,
and 1/3 of the Cheddar cheese.
Repeat this order twice more. It’s your choice whether or not to create a “top layer” of lasagna noodles: I did, but they came out rather tough so I probably wouldn’t do it again. Either way, sprinkle the top of the casserole with Parmesan cheese.
Bake the lasagna for 50-60 minutes, and serve.
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