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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is a wonderful recipe passed on to me from my Dad. It is simple and delicious -- perfect for family gatherings! I usually make this dish the night before and pop in the oven the next day. This dish also freezes very well. Ingredients:
9 uncooked lasagna noodles |
1 (10.5 ounce) can condensed cream of chicken soup |
1 (10.75 ounce) can condensed cream of mushroom soup |
1 cup chopped onion |
1/2 cup grated parmesan cheese |
1/2 cup sour cream |
1/4 cup mayonnaise |
1/2 teaspoon garlic salt |
4 cups chopped cooked chicken breast |
4 cups shredded cheddar cheese |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
3. In a medium bowl, combine chicken soup, mushroom soup, onion, Parmesan cheese, sour cream, mayonnaise and garlic salt.
4. In a 9x13 inch baking dish, layer 1/3 of the noodles, soup mixture, chicken and cheese; repeat 3 times, ending with cheese.
5. Bake in preheated oven for 1 hour.
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