This week, I made one of our all-time favorite meals - Chicken Lasagna. When Steve was in the hospital last year, one of the ladies in my Bible Study brought us this meal and it was fantastic! Of course, I've tweaked it little bit to suit our palates better, but it's a quick and easy meal to make! And it's one that you can make ahead of time or freeze.
10 cooked lasagna noodles
1 can cream of mushroom soup (I've eliminated this from our recipe)
1 can cream of chicken soup
1/2 cup of sour cream
1/4 cup of mayo (I've also eliminated this)
1/2 tsp of garlic powder
4 cups cooked cut up chicken
2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
1/2 cup of parmesan cheese (I use 1 cup of parmesan cheese)
Cook the lasagna noodles according to the package directions. Mix together the soups, sour cream, mayo, and garlic powder in a large bowl. Cut up the chicken and cook in a saute pan. Stir the cooked chicken in with the soup mixture. Spray a 9x13 pan with non-stick spray. Layer 5 noodles on the bottom of the pan. Spread 1/2 the chicken and soup mixture over the noodles. Sprinkle 1 cup of cheddar cheese, 1 cup of mozzarella cheese, and half of the parmesan cheese over the noodles. Repeat the layers. Bake at 350 degrees for 50-60 minutes until hot and bubbly. Enjoy! Goes well with a Caesar Salad and/or Garlic French Bread.