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Chicken Lasagna Recipe

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This recipe for Chicken Lasagna, by , is from Just One More Recipe, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tricia Tidwell


6 boneless skinless chicken breast (you can use dark meat too if preferred)
6 bullion cubes or chick stock
2 lg cans Cream of Chicken soup
32 oz sour cream
2 lg containers Ricotta cheese (or cottage cheese)
Milk (enough to make soupy)
4 c. shredded Mozzarella cheese (more is better)
Parmesan cheese
Uncooked lasagna noodles

Preheat oven to 350

Boil chicken in either stock and water or bullion and water. Either pull chicken apart or cut up in food processor.
Spray lasagna pan with Pam
In a large bowl, mix chicken soup, sour cream and ricotta cheese, and enough milk to make soupy.
Put a think layer of soup mixture on the bottom of the pan.
Put a layer of uncooked noodles.
Put a layer of soup mixture.
Layer of mozzarella.
Layer of parmesan.
Repeat and end up with mozzarella and parmesan on top.
Bake for 40 minutes.
Let set for at least 10-15 minutes before cutting to serve.

Personal Notes:
Personal Notes:
I have never really measured the ingredients, so you may have enough to make more than one. Who knows? If you figure out the measurements yourself, be sure to let me know what they are!




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