Chicken Lasagna IV recipe

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Ingredients

9 uncooked lasagna noodles
1 (10.5 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup chopped onion
½ cup grated Parmesan cheese
½ cup sour cream
¼ cup mayonnaise
½ teaspoon garlic salt
4 cups chopped cooked chicken breast
4 cups shredded Cheddar cheese

Nutrition Info

617.8 calories
carbohydrate: 28.4 g
cholesterol: 127.8 mg
fat: 37.6 g
fiber: 1.5 g
protein: 41.2 g
saturatedFat: 17.8 g
servingSize: -
sodium: 1165.7 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. 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.

  3. In a medium bowl, combine chicken soup, mushroom soup, onion, Parmesan cheese, sour cream, mayonnaise and garlic salt.

  4. In a 9x13 inch baking dish, layer 1/3 of the noodles, soup mixture, chicken and cheese, repeat 3 times, ending with cheese.

  5. Bake in preheated oven for 1 hour.

Recipe Yield

6 to 8 servings

Recipe Note

This is a wonderful recipe passed on to me from my Dad. It is simple and delicious -- perfect for family gatherings! I usually make this dish the night before and pop in the oven the next day. This dish also freezes very well.

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