Betty Crocker's creamy chicken lasagna recipe involves making a cream sauce with onions, milk and condensed cream of chicken soup. Layer the sauce with diced cooked chicken, three types of cheeses and lasagna noodles. Baking time is about one hour.
Preheat the oven to 350 degrees Fahrenheit. Spray the interior surface of a 13-by-9-inch glass baking dish with non-stick cooking spray. Cook 12 lasagna noodles according the package instructions and set aside.
In a saucepan, melt 1 tablespoon of butter over medium-high heat. Add 3/4 cup of chopped green bell pepper and 3/4 cup of chopped onion and cook until crisp-tender. Remove the pan from heat and stir in 1/3 cup of milk, 2 10 3/4-ounce cans of condensed cream of chicken soup, 1/2 teaspoon of dried basil leaves and 1/4 teaspoon of pepper.
Set 4 noodles in the baking dish. Spread 1 cup of the cream sauce over the noodles with 6 ounces of small-curd cottage cheese, 1 1/2 cups of diced cooked chicken, 2/3 cup of mozzarella cheese and 1/3 cup of cheddar cheese. Lay 4 more noodles over the filling and repeat the last step with the same amounts. Lay the remaining 4 noodles over the top and cover with the remaining cream sauce, 2/3 cup of mozzarella cheese and 1/3 cup of cheddar cheese.
Sprinkle 1/2 cup of grated Parmesan cheese on top and bake uncovered for 50 to 55 minutes until bubbly and hot in the middle.