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Family Tested & Approved
chicken breasts, diced (approx 5 cups)
butter or margarine
green pepper, chopped
fresh sliced mushrooms
Italian seasoning (approx)
cream of chicken soup
Parmesan cheese, shredded
Velveeta cheese, cubed
mozzarella cheese, shredded
Grease the bottom and sides of a 9x13 baking pan. Preheat oven to 350.
Boil lasagna noodles until they're about 1/2 way done. Drain, rinse, and set aside.
In a large saucepan, saute diced chicken breast in butter over medium heat. Season with Italian seasoning and pepper.
When chicken is almost done cooking, add in green peppers, onions, mushrooms, and garlic. Add additional seasoning if desired. Cook until vegetables are tender.
Stir in soup, shredded Parmesan, and Velveeta. Cook until cheese is melted.
Put 4 noodles on the bottom of the greased pan. Layer with 1/3 of the chicken mixture, dot with 1/3 of the ricotta cheese, and 1/2 a cup of mozzarella cheese.
Repeat with another layer of noodles, chicken mixture, ricotta, and 1/2 a cup of mozzarella cheese.
Repeat for a third, and last, time, but top with all remaining mozzarella cheese (1 cup).
Bake at 350 for 45 minutes. Let set 5-10 minutes before cutting.
Last Updated: Tue, Dec 15, 2015