Katy made this amazing chicken lasagna one Monday night when we had a few of our favorite girlies over for dinner.  It was so cheesy delicious I just cannot WAIT to make it again…

Chicken Lasagna

Ingredients
10-11   lasagna noodles (I use no-boil! I use a few more – they are smaller.  If you use no-boil, it will take the box of 16 and is better if you make 3 layers, saving 1/3 of the cheese for the top and adding none to the last layer – as the recipe also says.)
1          (10 oz) can cream of chicken soup
1 C      chicken broth
8 oz     cream cheese, softened
1 C      sour cream
½ t       salt
½ C     Swiss cheese shredded
1 C      Cheddar cheese, shredded
¼ C     parsley
¼ C     spring onions sliced
¼ C     green pepper diced (could use a little more if you like)
2 C      mozzarella cheese, shredded
3 C      cooked chicken, chopped

Directions

If you don’t use no-boil, then cook lasagna noodles according to package directions.  Drain.

In a bowl combine soup and broth.  Stir until smooth; set aside.  In a separate bowl, combined cream cheese, sour cream, salt, Swiss cheese, parsley, spring onions and green pepper.  Set aside.

In a greased 13 x 9 x 2 inch dish, first spread a very thin layer of the soup mixture, then a layer of noodles, layers (in order) of the cream cheese mixture, cooked chicken, soup mixture, cheddar cheese and mozzarella.  Repeat these steps for at least one more layer.  (I think I sometimes get one more.)  Finish with a layer of noodles.  Save enough mozzarella cheese and Cheddar to spread on top.  Bake at 375^o for 30 minutes or until bubbly.  Let stand 10 minutes before serving.

I can’t wait to have everyone over again!!