by Joan Cook
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.6 large chicken breasts boiled
one box lasagna noodles boiled about 6-8 minutes
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
about 8-12 ounces each of mozzarella and medium cheddar sliced or shredded
1 pint ricotta
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!