A traditional Chinese recipe for mapo tofu that is easy to make and delicious has been passed down for many years.
| Servings: | 9 |
| Yield: | 8 to 10 – servings |
Ingredients
- 8 lasagna noodles
- 3 tablespoons butter
- ¾ cup milk
- ¼ cup chopped pimento peppers
- ½ teaspoon dried basil
- 3 cups diced, cooked chicken meat
- ½ cup grated Parmesan cheese
- ½ cup chopped green bell pepper
- ½ cup chopped onion
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 (6 ounce) can sliced mushrooms, drained
- 1 (16 ounce) package creamed, small curd cottage cheese
- 2 cups shredded processed cheese
Instructions
- Cook noodles in a large pot of boiling water until done. Rinse, and drain. Set aside.
- In a medium saucepan, saute green pepper and onions in butter or margarine over medium heat. Stir in undiluted soup, milk, mushrooms, pasteurized cheese, pimento, and basil.
- Place half of the noodles in 13 x 7 x 2 inch baking dish. Layer with half of the cream sauce, 1/2 cottage cheese, 1/2 diced chicken, and 1/2 Parmesan cheese. Repeat layers.
- Bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts
| Calories | 464 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 2 g |
| Protein | 34 g |
| Saturated Fat | 12 g |
| Sodium | 1351 mg |
| Sugars | 6 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
This is a fantastic recipe, one of my favorites. I do make some substitutions and adjustments thought…. As others have said, don’t use the milk as it will be very juicy. I don’t use onion (personal preference), and I this last time used frozen mixed bell peppers. I used 1 jar of pimentos, and one 4oz can of sliced mushrooms (all I had). I use cheddar cheese instead of velveeta, and Parmesan out of the shaker, not grated. I mix everything together and then layer with the noodles…. Once upon a time ago I actually tried to spread/layer the things, but I find it way easier to mix it up and have it all pretty even throughout than trying to spread cottage cheese evenly.
Really good in flavour but I would use uncooked noodles. And I used mozza instead of processed cheese. Cover and bake and then take the cover off and broil it. It has to sit to set.
This is awesome! I have been making it for years and my family loves it. We are having it for my daughter’s birthday supper tomorrow… She is ecstatic.
This was very good. I am only cooking for 2, so I cut the recipe in half and cooked in a 2 qt casserole dish. I followed the recipe exactly, but mad a lightened version with fiber gourmet (high fiber) noodles, low fat cottage cheese and 1/4 cup of skim milk. I cooked covered for 45 minutes and uncovered for 10 minutes and it wasn’t soupy at all. A nice change from traditional lasagna!
I just made this for the second time and won third place at a small pasta throw down with a group of friends. I didn’t add the pimento peppers or the bell pepper as I don’t like them, but that did not harm the recipe at all. Well done recipe!
Great family meal. I have two picky eaters, my brother and my husband. They both love this stuff. Warms up great for leftovers and I’m extremely excited to say that I didn’t throw one bite away.
Awesome change of pace for Lasagna. Next time I will probably just use egg noodles since I am not a big fan of lasagna noodles.
I’ve had this recipe for years. I use shredded cheddar (a whole bag) instead of Velveeta and shredded parmesan instead of grated. Also, no one in my family likes bell pepper, so I substitute diced green chilis. It gives it a great flavor. It’s always well-received. This is one of those recipes that people always ask for after pot lucks. As many reviewers said, it can be a little soupy if you eat it the same day you make it. I always refrigerate it overnight and warm it back up before serving, and it turns out great.
Great recipe, however I tweaked it just a bit for my taste. I added a minced garlic clove to the sauce and also used ricotta cheese instead of cottage cheese. Instead of processed cheese i used an italian blend shredded cheese. I had read other reviews which said the end product was pretty sloppy, so I only used 1/4 cup milk and baked it for an extra 5 mins. It turned out great. Next time I make this I will play with some spices to add some flavor. I just had some leftovers and they were outstanding!!
My fiance doesn’t like cottage cheese, so I took that out completely. It was amazing! My mouth is watering just thinking about leftovers!
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.
We thought this was great. The only thing I did different was to use *uncooked* lasagna noodles, regular cheddar cheese, and added diced zucchini from the garden. Result was really good lasagna that wasn’t watery!
This was amazing. I made a few changes just because of what i had on hand. I used fresh mushrooms, and instead of lasagna noodles i used whole wheat rotini. I mixed everything in after sauteing the onions and green peppers then put it in a casserole dish with a shredded Italian cheese blend on top. oh and I left out the processed cheese because I didn’t have it
This was amazing. I made a few changes just because of what i had on hand. I used fresh mushrooms, and instead of lasagna noodles i used whole wheat rotini. I mixed everything in after sauteing the onions and green peppers then put it in a casserole dish with a shredded Italian cheese blend on top. oh and I left out the processed cheese because I didn’t have it
This definitely tasted good, but beware, you are not gonna get a picture perfect piece of lasagne to serve company. It was more like Yummy slop. It was very saucy, and I didnt even pre-boil the noodles. I just cooked the noodle in the casserole. You could probably omit the milk, it would help.
We loved this! The only changes were leaving out the mushrooms because everyone doesn’t like them and we used no milk. But it was fabulous! Thank you for a recipe that 3 kids and 4 adults all love!
This is one of the best Chicken Lasagna’s I have had. It’s easy to make to boot. Comes out a little runny so I didn’t add as much Chix soup the second time I made it. THANK YOU THANK YOU THANK YOU
this recipe is very good. i didn’t have any velvetta so i just used mozarella instead. it was delicious. next time i will try it with velvetta just to compare the diffence.
This stuff’s great! Easy, and cheap, to make. Any leftovers taste almost better!
I made this a long time ago and forgot about it until I ran across it in my recipe box. I remember this was pretty good. I remember following the recipe pretty much to the “T”, but instead of the processed cheese, I just used bagged shredded cheese (Kraft Mexican cheese…it’s what we always have on hand). And I omitted the mushrooms. I do remember it being soupy, but the leftovers thickened up a bit and it was better the day after. My husband wasn’t a big fan of this, which is why it hasn’t been made since. I liked it, though! 🙂
Fantastic! It is rather “soupy” like another member said, but that’s how my mamma used to make her lasagna so I love it! The only changes I make are that I cube the Velveeta instead of grate it (saves on time and mess and melts just fine), and I leave out the pimento peppers, only because my family doesn’t like them.