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.

~Adel~