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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Chicken Lasagna Recipe

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This recipe for Chicken Lasagna is from E-LAB-ORATE 5th Ed., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Chicken breasts (boil until just done, about 15-20 minutes, cut into bite-size pieces)
1 8-oz. Pkg. Cream cheese
1 pt. Sour cream
1 Can cream of mushroom soup
1 Can cream of chicken soup
1 Medium onion, chopped
Salt and pepper
1 Regular-size bag frozen, chopped broccoli, slightly thawed
2 C. Shredded Mozzarella cheese
2 C. Shredded Mild cheddar cheese
1½ C. Sliced fresh mushrooms
10 Lasagna noodles (if using 9x12 pan), boiled and drained
Directions:
Directions:
Mix cream cheese, sour cream and soups together in saucepan and heat. Add onion and salt and pepper to taste.

In bottom of baking pan, spread about 1/3C. of above sauce. Add all broccoli and pat down. Place 5 noodles to make a layer. Place all chicken to make a layer. Pour 1/3 of the sauce mixture over the chicken. Sprinkle over pan ½ of the mozzarella. Place another 5 noodles to make a layer, then pour over that another 1/3 of the sauce mixture. Add all the mushrooms to make a layer, then all of the cheddar cheese. Pour the remaining 1/3 of the sauce mixture over that.

During the last 15 minutes of baking, put on the rest of the mozzarella. Sprinkle with parsley is desired. No lid so it can brown.

Bake for 1 ½ hours at 350o. I cover with foil the last 15 minutes.

 

 

 

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