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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.
- 9 lasagna noodles
- 2 (609.51 g) can condensed cream of chicken soup
- 118.29 ml sour cream
- 14.79 ml butter
- 1 onion, chopped
- 1 clove garlic, minced
- 2.46 ml garlic powder
- 2.46 ml onion powder
- 2.46 ml dried oregano
- 2.46 ml dried basil
- 2.46 ml ground black pepper
- 1.23 ml poultry seasoning
- 473.18 ml cubed cooked chicken
- 473.18 ml shredded mozzarella cheese, divided
- 236.59 ml 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)
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a rolling boil.
- 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.
- 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.
- 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.
- 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.
- Create another layer by repeating above step.
- 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.
- 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)
- Remove foil and continue baking, for another 15-20 minutes or until cheesee browns nicely.
- Let stand 10 minutes before serving, so lasagna can set as cheese cools (I usually let it set overnight, to allow for easier cutting).
- Sprinkle parsley over dish before serving.
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.
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=)
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.