Saturday, 4 May 2013

Creamy Chicken Lasagna

Creamy Chicken Lasagna

9 Whole Wheat Lasagna Noodles (cooked or oven ready)
4 cups Chicken, shredded or cubed
1/2 cup Onion, minced
2 cloves Garlic, minced
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup (make your own)
1 cup Ricotta Cheese
1 egg
1/4 tsp Poultry Seasoning
1 tsp Italian Seasoning
1 cup Cheddar Cheese, shredded
1 cup Mozzarella Cheese, shredded

In a bowl, combine Chicken, onion, garlic, soups, ricotta, egg & seasonings. Mix well. In a greased 9x13 pan, layer lasagna 3 noodles, 1/2 meat mixture, 3 noodles, 1/2 of shredded cheese, 1/2 meat, 3 noodles and top with remaining shredded cheese.

Bake at 350F for 1 & 1/4 hours.

Freezes well and made easier if using a roasted chicken.

For more Freezer Friendly ideas for your Big Cook Day, check out my Freezer Meals page.


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