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…
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
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 375o for 30 minutes or until bubbly. Let stand 10 minutes before serving.
I can’t wait to have everyone over again!!