Chicken Lasagna

by Joan Cook
(Sylvania, GA)

Raising children on a budget and trying to keep dinners new and different i was always experimenting Traditional lasagna was always a favorite and chicken too! I combined the two after several times of making and adjusting the recipe this is what I ended up with. It has become a family favorite the kids (although grown) still ask me to make it for their birthday dinners. I finally had to figure out how much of what i put in because i just did it by sight and feel and taste, unfortunately that was not directions that folks could follow too easily! So here ikt is.

INGREDIENTS:

6 large chicken breasts boiled

one box lasagna noodles boiled about 6-8 minutes

SAUCE:

2 cans cream of mushroom soup

1 pint sour cream

a little white wine (optional)

2 cups milk

small can of diced green chilies

small onion diced

salt

pepper

garlic

parsley

thyme

about 8-12 ounces each of mozzarella and medium cheddar sliced or shredded

fresh Parmesan

1 pint ricotta

PREPARATION:

Boil chicken with salt and pepper and parsley 10 -15 minutes.

Cool slightly and shred into small pieces. in blender mix items for sauce.

If you like a juicier sauce adjust amounts to suit you it will not effect the flavor.

Using a 9x13 pan or lasagna pan and layer some sauce in the bottom.

Layer starting with lasagna noodles, chicken, cheeses and sauce. Should make 2 to 3 layers.

Bake at 350 for about 35-45 minutes or top is bubbly and browning.

Let stand a few minutes before serving.

I serve this with a green salad and garlic bread, and hand out pillows for naps afterwords!