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In a large nonstick skillet, combine the shredded
chicken, tomatoes, tomato paste, mushrooms, onion,
basil, 3/4 teaspoon salt and garlic powder. Bring
to a boil. Reduce heat; cover and simmer for 25-30
minutes. In a bowl, combine the cottage cheese,
egg substitute, Parmesan cheese, parsley, pepper
and remaining salt.
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In a 13-in. x 9-in. baking dish coated with
cooking spray, place half of the noodles,
overlapping them. Layer with half of the cheese
mixture, chicken mixture and mozzarella. Repeat
layers. Cover and bake at 375° for 25-30 minutes
or until bubbly. Uncover; bake 5 minutes longer.
Let stand for 15 minutes before cutting. Yield- 12
servings.
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