Thursday, July 31, 2008

Chicken Lasagna

My dear friend, Zerilda, gave me this recipe back in March during our visit to Kentucky. While I was there one of her neighbors called asking for it. It is her standard recipe to take families that have just brought home a new baby. She said inevitably, she always gets a call requesting the recipe! Those are the kind to keep and catalog. So, I finally had a chance to try it out on my supper co-op. It was a hit! I was told to now include this monthly!

4 chicken breasts
1 can cream of chicken soup
6 TBS butter
2/3 c flour
1& 1/2 cup milk
1/2 tsp onion powder
1/2 tsp garlic powder
3/4 c mayo
3/4 c sour cream
9 lasagna noodles
3 cups of shredded cheddar cheese

Bake chicken with cream of chicken soup and 1-1/2 cans of water @ 350 for 1 houf. Set aside chicken to cool and reserve soup and broth mixture.

Cook lasagna noodles

Cut chicken into small bites.

Sauce: While noodles are cooking melt butter in large skillet and mix in flour. Add soup mixture from baked chicken and milk. Add salt, pepper, garlic and onion powders. Bring to a boil then allow to simmer for 1 minute. Remove from heat and add mayo and sour cream.

To assemble the lasagna, pour about 1 cup of sauce in bottom of casserole dish, then add noodles, chicken shredded cheese and then sauce. Do all layers twice, topping with remaining cheese. Bake @ 360 for 35-40 minutes or until it is heated through and cheese is hot and bubbly.

1 comment:

Main Street Mom said...

Today I made this recipe in a much easier way! I cooked angel hair pasta. Made the sauce and combined the sauce, chicken, pasta and cheese together and then baked it! The components once again satisfied the "man clan". This version was approved!