 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
A different way to use chicken. Ingredients:
1 (10 3/4 ounce) can condensed cream of chicken soup |
1 1/3 cups 2% low-fat milk |
1 lb chicken, cooked, cut in 1/2-inch pieces (about 3 cups) |
10 ounces corn, frozen, thawed under running water |
15 ounces ricotta cheese |
2 cups mozzarella cheese, shredded |
1 (8 ounce) package lasagna noodles, no cook type |
1 (10 3/4 ounce) can condensed tomato soup |
1/4 cup parmesan cheese, grated |
Directions:
1. Preheat oven to 375 degrees F.
2. Spray a 13 x 9 baking dish with no stick spray.
3. In a large bowl, mix the chicken soup and 2/3 cup milk.
4. Spoon 1/4 cup of this over the bottom of the baking dish.
5. Add chicken and corn to the remaining mixture in the bowl.
6. In another bowl, mix ricotta and mozzarella.
7. Place 3 noodles in baking dish, 1/2 of the cheese mixture, 3 noodles, all of the chicken mixture, 3 noodles, the remaining cheese mixture, and 3 noodles.
8. Mix the tomato soup and the remaining 2/3 cup milk (can use one of the empty bowls) and pour over the noodles.
9. Sprinkle with parmesan cheese.
10. Cover and bake for 30 minutes.
11. Remove cover and bake for 15 minutes longer.
|
|