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Chicken Lasagna Recipe

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

Contributor:  
Contributor:  
Patrice Wolfe Helfrich (Olive's Lineage)
Added: Friday, July 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. lasagna noodles
c. chopped onion
c. chopped green pepper
3 T. margarine
1 10 3/4 oz. can condensed cream of chicken soup
1 4 oz. can sliced mushrooms, drained
1/3 c. skim milk
tsp. dried basil, crushed
1 c. ricotta cheese or cream-style cottage cheese
2 c. chopped cooked chicken or turkey
1 c. shredded American cheese
c. grated Parmesan cheese

Directions:
Directions:
Cook lasagna noodles in boiling, salted water according to directions; drain well. Cook onion and green pepper in margarine till tender. Stir in condensed soup, mushrooms, skim milk, and basil.
Lay half the noodles in a 13x9x2 inch baking dish; top with half each of the soup mixture, ricotta cheese, chicken, American cheese, and Parmesan cheese. Repeat layers of noodles, sauce, ricotta, and chicken.
Bake in a 350 oven for 45 minutes ( I cover it with foil) Top with remaining American and Parmesan cheese. Bake 2 minutes more till cheese is melted.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
This dish freezes well

 

 

 

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