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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is from my local church. It is really very good. Ingredients:
6 lasagna noodles |
1/4 cup chopped onion |
1 (4.5 ounce) can sliced mushrooms, drained |
3 tablespoons chicken broth |
1 (10.75 ounce) can condensed cream of chicken soup |
1/3 cup milk |
1/2 teaspoon dried basil |
2 cups diced chicken breast meat |
1 pound ricotta cheese |
1 1/2 cups shredded cheddar cheese |
1/8 cup grated parmesan cheese |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). 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.
2. In a small saucepan, saute onion and mushrooms in chicken broth. Remove from heat. Stir in soup, milk and basil. Mix well. Set aside.
3. In a lightly greased 9x13 inch baking dish, arrange 3 cooked lasagna noodles. Layer as follows: 1/2 the chicken, 1/2 the ricotta cheese, 1/2 the Cheddar cheese, 1/2 the Parmesan cheese and 1/2 the mushroom/soup mixture. Add the other 3 lasagna noodles and repeat layers. Bake uncovered in the preheated oven for approximately 50 minutes.
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