Chicken Casserole: Creamy Chicken Lasagna

posted by Terrytx 01-27-101 12:59 PM

* Exported from MasterCook *
Creamy Chicken Lasagna
Recipe By :Family Circle-2/1/99
Serving Size : 12 Preparation Time :0:00
Categories : Poultry Quick & Easy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can (10-3/4 oz.) condensed cream of chicken with herbs soup
1 1/3 cups milk
1 pound cooked chicken, cut in 1/2" pieces -- (about 3 cups)
1 box (10 oz.) frozen corn kernels -- thawed
1 container (15 oz.) ricotta cheese
2 cups shredded mozzarella cheese
1 package (8 oz.) no-cook lasagna noodles
1 can (10-3/4 oz.) condensed tomato bisque soup
1/4 cup grated Parmesan cheese

Heat oven to 375 degrees. Coat 13x9" glass baking dish with nonstick spray. Combine chicken soup and 2/3 cup milk in a large bowl. Spoon 1/4 cup of milk mixture over bottom of prepared dish.

Add chicken and corn to the remaining milk mixture in bowl. Stir together the ricotta and the mozzarella in another large bowl.

To assemble: Place 3 noodles over soup mixture in bottom of baking dish. Top with half the ricotta mixture, another 3 noodles, the chicken mixture, another 3 noodles, the remaining ricotta mixture and another 3 noodles. Mix together the tomato soup and the remaining 2/3 cup milk in a small bowl. Pour over the lasagna noodles in the baking dish. Sprinkle evenly with Parmesan cheese. Cover dish with foil.

Bake in 375 degree oven for 30 min. Remove foil. Bake 15 min longer or until bubbly around the edges. Let stand 15 minutes before serving.

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