chicken korma lasagna

How To Make chicken korma lasagna

• Step 1
  Preheat oven to 425 (F).
• Step 2
  Spray a 9 x 9 foil pan with non-stick cooking spray.
• Step 3
  Place one layer of noodles on the bottom of the pan.
• Step 4
  Spread one can of chicken over the noodles. Pour the liquid from the can over the chicken.
• Step 5
  Spread 1/2 the jar of Korma sauce over the chicken.
• Step 6
  Generously sprinkle with shredded cheese (about 1/2 of the package). (I generally use the Mexi-Mix, but use your favorite.)
• Step 7
  Repeat steps 3 - 6.
• Step 8
  I KNOW the directions on the noodles tell you to add water, but I promise (from my experience) that it will make it too runny (still delicious, but very, very runny). Only add the liquid that is in the chicken.
• Step 9
  I also know that it says to bake covered. Don't. It will make it too runny.
• Step 10
  Bake for at least 45 minutes. (I used a toaster oven and bake for an hour.) The cheese will be a beautiful golden-brown with a touch of crispiness.
• Step 11
  Let it cool for about 15 minutes to "set".
• Step 12
  ENJOY! (And let me know what you think!)
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