White Sauce Chicken Lasagna

Fofi's Note:

A different but tasty spin on lasagne. This recipe is delicious. It's easy to prepare, with the convenience of using ingredients readily available in your pantry. I found the recipe on the internet originally, and have made several changes to suit our tastes. Hope you enjoy it.

• Total Time: 1 hrs 20 mins
• Prep Time: 30 mins
• Cook Time: 50 mins

Ingredients:

Servings: 12

• 9 lasagna noodles
• 2 (10 ¾ ounce) cans condensed cream of chicken soup
• ½ cup sour cream
• 1 tablespoon butter
• 1 onion , chopped
• 1 clove garlic , minced
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon ground black pepper
• ¼ teaspoon poultry seasoning
• 2 cups cubed cooked chicken
• 2 cups shredded mozzarella cheese , divided
• 1 cup freshly shredded parmesan cheese (reserve 1/4 cup for sprinkling over the top once lasagna is assembled)
• fresh parsley
• salt (I don’t add any salt, as the soup is already quite salty)

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a rolling boil.
3. Add lasagna noodles to boiling water and place lid tightly back on the pot, immediately turn heat off, don’t open the pot for another 10-15 minutes (this produces perfect al dente pasta every time), Drain, and rinse with cold water and set aside.
4. While pasta cooks, melt the butter in a large saucepan over low to medium heat and cook the onion and garlic in the butter until tender, stirring frequently.
5. In a large bowl, mix together cream of chicken soup, sautéed onions and garlic mixture, sour cream, garlic powder, onion powder, oregano, basil, pepper, poultry seasoning, and 1/4 cup of shredded Parmesan cheese, and all of the cubed chicken.
6. In a 9x13 inch casserole dish start layering as follows: place 3 cooked lasagna noodles at bottom of dish, and spread half of the chicken mixture over the noodles, sprinkle 1/4 cup of grated parmesan cheese and 1/4 cup of mozzarella over the chicken mixture.
7. Create another layer by repeating above step.
8. Use last 3 noodles to cover the second layer, and spread the entire top of the lasagna with the remaining 1 1/2 cups of shredded mozzarella and remaining 1/4 cup of parmesan.
9. When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes @ 350 degree F (175 degrees C)
10. Remove foil and continue baking, for another 15-20 minutes or until cheesee browns nicely.
11. Let stand 10 minutes before serving, so lasagna can set as cheese cools (I usually let it set overnight, to allow for easier cutting).
12. Sprinkle parsley over dish before serving.

Reviews

[Chef #860199]

This was really really tasty! I followed the recipe exactly. The only "problem" is that I found that at 12 servings, they are tiny. I think 8 servings is a better proportion.

[Chef #1410863]

I have made ck. lasagna before, but it was an experiment that went right...lol. Since I was making this for my job I figured I would have a better plan. Like others I made a few adjustments; I always have extra Baked Chicken so I used that, I also used a can of chicken (perferr baked chicken); I also added sliced squash, zucchini, red onion and Alfredo. Needless to say, I had to give credit where credit was due, you go girl=)

[Lacer]

I added mushrooms to the onion mixture, and used a can of mushroom soup in place of one of the cans of chicken soup. Very tasty, though I see why you let it sit overnight - 20 minutes was not enough to make it cut well.