*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was tasty and different! Takes awhile to put together. I was never a fan of Velveeta but it adds a nice flavor. Didn't have the pimento pepper so I substituted a yellow pepper and was pleased with the taste. Also I made three layers instead of two and would recommend putting all the chicken inside since it dries out on the top during cooking. Thanks for sharing!
This is pretty good. I guess it's kind of hard to go wrong with velveeta and condensed soups. HOWEVER why anyone on God's green earth would put cottage cheese in lasagna is beyond me. There's a reason for Ricotta cheese. It's not lumpy and it doesn't have a sour after taste. Come on people... Cottage Cheese? I just don't get it. Sorry for the rant this is a great recipe... worth trying when you're stuck with left over chicken.
I have been serving this a lot and everyone loves it. It also freezes well. The only drawback is the huge mess that you get when you grate Velveeta cheese. One of these days I will probably try cutting it into small cubes instead.
I really liked this recipe but it was very soupy even though I cut the milk in half as other reviewer's recommended. I would completely omit it next time. I also thought it could use more pasta and next time might try penne pasta instead of lasagna. I added a small fresh clove of minced garlic. I did make one substitution: I used an italian mix of pre-shredded cheese because I don't like processed cheese. Overall the recipe is quite good quick and easy and I will definitely make it again.
We really enjoyed the taste of this lasagna and got lots of great comments from company. We did find it very soupy--we cut the lasagna and within seconds the cuts had disappeared and we just sort of scooped it on people's plates.
I skipped out on the milk as others and suggested. Added 3 layers of Lasagna instead of just two and saved some of the sauce just to coat the top layer of lasagna and also used parmesan cheese on the top layer. I also used red peppers instead of pimento and sauteed them with the green peppers and onions. My fiance and I both loved it and can't wait to have it for our lunch leftovers.