Family Tested & Approved
chicken breast, diced
lasgana noodles, cooked & drained
frozen normandy vegetable mix
(10 oz) cream of mushroom soup
garlic & herb seasoning (i use mrs. dash)
fresh ground black pepper
Season chicken breast cubes with garlic & herb seasoning, pepper & seasoning salt. Brown & sit aside to cool.
Mix ricotta, sour cream, eggs, parmesan, 1.5 cups of shredded cheddar. Season with more garlic & herb Mrs. dash & salt/pepper.
Steam the frozen vegetables till slightly tender (not mushy) & drain.
Start with a layer of cheese sauce in the bottom of a DEEP lasagna pan (at least 9x13).
Next add layer of three noodles, sauce, chicken pieces, vegetables, shredded mozzerella. Repeat till used up ending in using the last 1.5 cups of the shredded cheddar for the top.
Bake at 350 till browned slightly.
Served this with a salad & garlic bread. Typical & easy.