Chicken Lasagna IV

This is a wonderful recipe passed on to me from my Dad. It is simple and delicious — perfect for family gatherings! I usually make this dish the night before and pop in the oven the next day. This dish also freezes very well.

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.

Chicken Lasagna IV