Thursday, July 8, 2010

Chicken Lasagna

Recipe from

1 whole chicken
12 lasagna noodles
1 c. sour cream
1/2 c. ricotta cheese
1 can cream of chicken soup
1 can cream of mushroom soup
2 c. sharp cheddar cheese, shredded
1/2 c. shredded fresh parmesan cheese
2 t. minced garlic
fresh cilantro

**Optional:I think this would be delicious with some spinach added in. Unfortunately Rich will not touch the stuff, so I don't add it!

Boil the noodles according to package instructions; make sure to add 2 T. oil to the pan to prevent noodles from sticking together. Rinse in cold water and set aside.

Shred the chicken from the bone:

Mix the cream soups, sour cream, ricotta, garlic, and cilantro together until well combined.

Layer in a greased baking dish:
4 noodles (spread a little sauce in the pan before adding them):

Next seal the noodles in with a layer of the sauce followed by the chicken and 1/4 of the cheese:

Repeat the layers until you have 3. On the top sprinkle the remaining cheese along with the parmesan cheese:

Bake in a 350 oven for 30 minutes or until cheese is melted. Do not overbake it or the noodles will be rubbery and dry and just gross!

I love making a pan of this version and a pan of regular Italian lasagna when having guests. They can have one of each!

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