Chicken Lasagna
Chicken Lasagna is an moderately easy dinner. Made with 9 uncooked lasagna noodles, 2 (10 3/4 oz.) cans condensed cream of chicken soup (undiluted), 2/3 c. milk, 2 1/2 c. frozen mixed vegetables and 2 c. cubed cooked chicken, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Cook noodles according to package directions; drain.
In a large saucepan, combine soup and milk.
Cook and stir over low heat until blended.
Remove from the heat; stir in vegetables and chicken.
In a greased 13 x 9 x 2-inch baking dish, layer three noodles, a third of the soup mixture and six cheese slices. Repeat layers twice.
Cover and bake at 350Β° for 30 minutes. Uncover; bake 5 to 10 minutes longer or until bubbly.
Let stand for 15 minutes before cutting.
Yield: 9 to 12 servings.
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment