Chicken Lasagna

This is a fairly easy recipe for chicken lasagna.  It is from an Amish book that I have adapted a bit.  It is easier to cook the chicken the night before and place it in the refrigerator.  It helps to cut down on prep time.



9 lasagna noodles, cooked

4 cups cooked chicken, shredded or diced (about 2 medium chicken breasts)

1 can cream of mushroom soup

1 can cream of chicken soup

1 medium onion, diced

2 Tbsp. olive oil

1 Tbsp. garlic

Salt and Pepper to taste

1/2 cup sour cream

1/4 cup mayo.

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

1/2 cup Parmesan cheese



Preheat oven to 375 degrees.  Saute onion and garlic in olive oil for about 10 minutes until tender.  Make chicken mixture in a large bowl by adding all of the ingredients EXCEPT lasagna noodles and Parmesan cheese.  In a 9 x 13 greased pan, layer 3 noodles and 1/3 of chicken mixture.  Repeat 2 more times so the chicken mixture is on top layer.  Sprinkle Parmesan cheese on top and bake uncovered for 45 minutes.  Serve.

Chicken Lasagna

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