- 6 lasagna noodles
- 1/4 cup chopped onion
- 1 (4.5 ounce) can sliced mushrooms, drained
- 3 tablespoons chicken broth
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/3 cup milk
- 1/2 teaspoon dried basil
- 2 cups diced chicken breast meat
- 1 pound ricotta cheese
- 1 1/2 cups shredded Cheddar cheese
- 1/8 cup grated Parmesan cheese
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
- In a small saucepan, saute onion and mushrooms in chicken broth. Remove from heat. Stir in soup, milk and basil. Mix well. Set aside.
- In a lightly greased 9x13 inch baking dish, arrange 3 cooked lasagna noodles. Layer as follows: 1/2 the chicken, 1/2 the ricotta cheese, 1/2 the Cheddar cheese, 1/2 the Parmesan cheese and 1/2 the mushroom/soup mixture. Add the other 3 lasagna noodles and repeat layers. Bake uncovered in the preheated oven for approximately 50 minutes.
03/16/2017
recipepes.com
golden lasagna, recipe
PT15M
PT1H
5
455 calories
Mexican White Cheese Dip/Sauce
