No-Boil-The-Noodles Cheesy Chicken Lasagna

Judi H's Note:

This comes from my twin sister Julie. People always ask for the recipe when this dish is served, and it makes a great lunch the next day too. Hope you like it as much as our family does--and thanks, Julie, for giving me this recipe in the first place! (This is my very first recipe I've posted, so reviewers please be kind!)

• Total Time: 2 hrs
• Prep Time: 45 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 8

• 15 -18 uncooked lasagna noodles
• 1 chicken , cooked, deboned, and cut up
• 1⁄3;-½ cup chicken broth
• 1 (16 ounce) carton sour cream
• 2 (10 ½ ounce) cans cream of chicken soup
• 1 (22 ounce) carton cottage cheese
• 12 ounces grated mozzarella cheese
• 4 ounces grated colby-monterey jack cheese or 4 ounces colby cheese
• parmesan cheese
• 1 (8 ounce) can sliced mushrooms
• 1 (16 ounce) package frozen spinach , thawed and drained (optional)

Directions:

1. Preheat oven to 375°F.
2. In mixing bowl, stir together the sour cream, cream of chicken soup, and cottage cheese.
3. Spray cooking oil spray into bottom of deep lasagna pan.
4. Pour all of the chicken broth into the lasagna pan.
5. Place 5-6 uncooked lasagna noodles on bottom of lasagna pan (in the chicken broth), making sure they lie flat (even if you have to break off the corners of the noodles).
6. Spread 1/3 of the sour cream/soup/cottage cheese mixture over the noodles.
7. Sprinkle 1/3 cooked cubed chicken and mushrooms (and spinach if using) over noodles, followed by 1 cup grated mozzarella.
8. Repeat layers so you end up with 3 layers, gently pushing each layer down to pack it in and to lie as flat as possible.
9. Top final mozzarella layer with grated Co-Jack or Colby cheese and sprinkle with Parmesan cheese.
10. Cover dish with foil and bake at 375 degrees for 60 minutes.
11. Uncover dish and bake an additional 10 minutes to lightly brown the top layer of cheese.
12. Let dish stand for 10 minutes before cutting.

Reviews

[Tish]

I followed the recipe as written using leftover roasted chicken and using the optional spinach. If I were to make this again I would add about 1 Tbs. minced garlic, about 1/2 of an onion, chopped, some basil and oregano to give it a little more taste. It did taste a lot better when warmed up the second day, but 1st day it was a little bland. Thanks for posting. :)

[herblady28]

This recipe is very good. My family really liked it and it was a nice change of pace for us. The only thing that I did differently was to add fresh garlic and chopped onion to the soup mixture to give it more of a taste. But we really did like it a lot and I plan on making it again.

[Zewbiedoo]

Very good. I used cheddar instead of colby cheese and "italian blend" instead of plain mozzarella. I also used all white meat -- boiled boneless chicken breasts and diced them up. This was easy to put together. I might add a little onion and/or garlic the next time I make it. Definitely a keeper, thanks!