Chicken Lasagna Casserole |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A great, easy to make casserole that everyone will enjoy! Ingredients:
1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of mushroom soup |
6 ounces skim milk |
1 teaspoon seasoning salt |
1 1/2 teaspoons dry parsley flakes |
2 tablespoons butter |
3/4 teaspoon oregano |
3 cups cooked chicken |
5 ounces lasagna noodles, cooked |
2/3 cup reduced-fat mozzarella cheese |
3 tablespoons parmesan cheese, grated |
2 tablespoons sesame seeds |
Directions:
1. Combine soup, evaporated milk, seasoned salt, parsley and 1/4 teaspoon oregano.
2. Add chicken.
3. Layer half of the noodles in a buttered 2-quart oblong pan.
4. Add half of the soup mixture and half of the mozzarella cheese.
5. Repeat layers.
6. Combine parmesan cheese, sesame seeds and 1/2 teaspoon oregano.
7. Sprinkle on top.
8. Dot with butter.
9. Bake, uncovered in over preheated to 375 degrees for 30 minutes.
10. Let stand 10 minutes before cutting. Serves 6-8.
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