easy cheesy chicken lasagna
This is a real kid pleaser! You can change it up anyway you like by adding different vegatables. When the kids are out, I like to use frozen spinach (thawed, squeezed dry, and chopped),in place of the peas and carrots. Thinly sliced zuchinni and fresh sliced mushrooms are also delicious! You can really get creative with this one.
prep time
30 Min
cook time
1 Hr
method
---
yield
12 serving(s)
Ingredients
- 8 ounces lasagna noodles, cooked (about 9)
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 3 cups chopped cooked chicken breast
- 1/4 cup parmesan cheese
- 1 cup mozzerella shredded
- 8 ounces frozen peas and carrotts, thawed and drained
- - salt and pepper to taste
How To Make easy cheesy chicken lasagna
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Step 1Blend soups, sour cream, milk, and parmesan cheese. Fold in chicken and vegatables.
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Step 2pour 1/4 of chicken mixture into the bottom of a greased 9x13 baking dish. Top with 3 of the cooked noodles.
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Step 3Spread 1/3 of the remaining chicken mixture over noodles, sprinkle with 1/3 of the shredded cheese. Repeat layers two more times but reserve the last portion of shredded cheese.
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Step 4Cover with foil and bake at 350 degrees for 45 minutes.
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Step 5Remove from oven and remove foil. Sprinkle with reserved shredded cheese. Continue baking, uncovered, for 15 minutes, until cheese is melted and lightly browned. Let stand for 15 min. before cutting and serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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