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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 8 |
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I love this recipe because it contains two of my favorite things-cheese and chicken. It is a very good switch from pasta sauce on it. My DH said he liked it better than the traditional lasagna. Ingredients:
1/2 cup butter |
1/2 cup flour |
4 cups milk |
1 (10 3/4 ounce) can cream of chicken soup |
2 lbs chicken thighs, cooked |
1 cup shredded parmesan cheese |
1 (14 ounce) cottage cheese |
1 cup shredded mozzarella cheese |
1 egg |
1 tablespoon dried basil |
1 (9 ounce) no-boil lasagna noodles |
Directions:
1. For sauce:.
2. In a sauce pan, melt the butter over a low heat; stir in the flour to make a roux. Add the milk in a small stream, bringing mixture to a boil. Whisk to get smooth. Add salt and pepper to taste.
3. Add the cream of chicken soup and simmer the sauce until thick; set aside.
4. For cheese filling:.
5. Mix together all the cheeses, egg, and basil in a bowl; set aside.
6. Grease a 13x9 pan. In the bottom, put 1 cup of the sauce and cover with 3 pasta sheets (make sure they do not touch each other).
7. Spread half of the chicken, with 1/2 cup of sauce mixed in on the pasta, and top with 3 more sheets.
8. Spread 1/2 of the cheese mixture over the pasta, top with 3 more sheets.
9. Continue layering the pasta in the same manner, ending with pasta. Now pour the remaining sauce over the pasta; sprinkle with Parmesan.
10. Cover and bake in a 350 degree oven for 45 minutes.
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