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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Lasagna Recipe

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This recipe for Chicken Lasagna is from The Weeks Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large boneless skinless chicken breast - cubed
2 strips of celery - diced
1 small onion - diced
1 pack of fresh mushrooms (may be omitted)
10-12 lasagna noodles (cooked)
2 cans of cream of mushroom or cream of celery soup
1 can evaporated milk
16 oz pack of shredded cheddar cheese
Directions:
Directions:
Cook chicken, celery, mushrooms and onion in olive oil, garlic salt and pepper. Mix soup and milk together until well blended. Put a layer of soup mix in bottom of 9 X 13 pan. One layer of noodles next. Put all of the chicken mixture on that layer of noodles. Put another layer of noodles. Pour remaining soup mixture over entire pan. Cover with foil and bake at 350 for 40-45 minutes. Take out and spread cheese and bake uncovered for another 10-15 minutes (until cheese is melted)
Personal Notes:
Personal Notes:
I like to put freshly diced tomatoes and green pepper on over the cheese before I put it back in to bake. (Your preference)

 

 

 

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