“This lasagna is baked with a creamy blend of cream of chicken soup, cream of mushroom soup, Parmesan cheese, sour cream, mayonnaise and lots of cheddar cheese.”
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
1/2 cup grated Parmesan cheese
1/2 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon garlic salt
4 cups chopped cooked
chicken breast
4 cups shredded Cheddar
cheese
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 9×13 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
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
1/2 cup grated Parmesan cheese
1/2 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon garlic salt
4 cups chopped cooked
chicken breast
4 cups shredded Cheddar
cheese
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 9×13 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
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