Monday, September 13, 2010

Creamy Chicken Lasagna


Creamy Chicken Lasagna
8 oz lasagna noodles
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 c Parmesan cheese
1 c sour cream
3 c diced, cooked chicken
2 c mozzarella cheese
Cook noodles according to package directions, drain.
Mix soups, Parmesan cheese, sour cream, and chicken.
Put 1/4 of creamy chicken mixture in a greased 9x13 pan.
Alternate layers for 1/3 noodles, chicken mixture, and mozzarella cheese.
Bake uncovered at 350 for 40 minutes.
Notes: I don't like cream of mushroom soup so I just used two cream of chicken soups. Also, I added two heads of steamed broccoli to my chicken mixture and it was fantastic. You could also add mushrooms to it, or spinach for more color.

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