All Recipes Main Dish Recipes Pasta Chicken

Ingredients

6 lasagna noodles ¼ cup chopped onion 1 (4.5 ounce) can sliced mushrooms, drained 3 tablespoons chicken broth 1 (10.75 ounce) can condensed cream of chicken soup ⅓ cup milk ½ teaspoon dried basil 2 cups diced chicken breast meat 1 pound ricotta cheese 1 ½ cups shredded Cheddar cheese ⅛ cup grated Parmesan cheese

Nutrition Info

545.3 calories carbohydrate: 33.4 g cholesterol: 123.7 mg fat: 24.7 g fiber: 1.8 g protein: 46.6 g saturatedFat: 13.6 g servingSize: - sodium: 928 mg sugar: 3.4 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente, drain.
In a small saucepan, saute onion and mushrooms in chicken broth. Remove from heat. Stir in soup, milk and basil. Mix well. Set aside.
In a lightly greased 9x13 inch baking dish, arrange 3 cooked lasagna noodles. Layer as follows: 1/2 the chicken, 1/2 the ricotta cheese, 1/2 the Cheddar cheese, 1/2 the Parmesan cheese and 1/2 the mushroom/soup mixture. Add the other 3 lasagna noodles and repeat layers. Bake uncovered in the preheated oven for approximately 50 minutes.

4 to 6 servings

This is from my local church. It is really very good.