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.
INGREDIENTS: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!