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Three Cheese Chicken Lasagna Recipe

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This recipe for Three Cheese Chicken Lasagna, by , is from The Wiersch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chuck Wiersch
Added: Thursday, December 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 box lasagna noodles, cooked
4 cans Swansons white meat chicken breasts, drained
1 large can of cream of mushroom soup
1 large can of cream of chicken soup
Butter to saute vegetables
1 onion, diced (and/or use green onion)
1 green pepper, diced (optional)
Sliced mushroom pieces (optional)
1 large container of ricotta cheese or more to taste (can use fat free)
Three of your favorite cheeses, shredded (one cup each of cheddar, mozzarella and monterrey jack are good)
Basil, salt, pepper and any other spices to taste

Directions:
Directions:
Preheat oven to 375. Boil the lasagna noodles and drain. Saute the vegetables in butter, and add the drained chicken breast and soups, along with spices of your choice. This is your meat sauce. Mix the ricotta cheese and other shredded cheeses together in bowl, but keep some shredded cheese to sprinkle on the top after layering ingredients. Grease (or Pam) a glass or metal pan, and layer ingredients, starting with your meat sauce on the bottom, then noodles, cheese mixture, meat sauce, noodles, cheese mixture, meat sauce again. Then sprinkle with the shredded cheese. Bake for about 45 minutes uncovered. Check after 30 to 35 minutes; if getting too brown put some aluminum foil over it. Cool, then serve.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Pair with a nice white wine.

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