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Chicken Lasagna

 This is an AMAZING dish!! It’s a labor of love but it is so worth it!!! The recipe is from Krista’s Kitchen.


Chicken Lasagna adapted from Better Than Burgers

2-3 cloves minced garlic
2 T. butter (use the real stuff)
1 to 1- 1/2 lbs. chicken breast, cubed into small pieces
2 cans cream chicken soup
1-8 oz light cream cheese
2 c. light sour cream
1 c. skim milk
1 box lasagna noodles prepared according to package instructions
3-4 c. grated Monterrey Jack cheese
1-2 c. shredded Swiss cheese
Italian spice or dipping spices, for sprinkling over the top (optional) 

In a large frying pan saute chicken and garlic in melted butter until the chicken is no longer pink. Removed chicken and keep warm.

Add cream soup, cream cheese, sour cream, and milk, to the skillet. Stir until ingredients melt and thicken slightly. Add chicken and continue to stir. Turn heat down and simmer for 2-3 minutes. 

Spread a thin layer of sauce in a 9x13 baking dish. Then layer noodles, then cream sauce with chicken, then cheese. Continue to repeat until your pan is full, ending with cheese on top. Bake at 350 for 20-25 minutes or until hot and bubbly.

Notes: I used oven ready lasagna noodles for this recipe for the first time ever. I read up about them and discovered that you need to add a little extra liquid (in this case either broth or water) and cook the dish a little longer. I think I cooked mine about 10-15 minutes longer. I was pleased with the result and would use oven ready lasagna noodles again. 

You could make this a day ahead or even make it and freeze it for a quick dinner later. Give it a try! 

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