Friday, August 28, 2009

Chicken Lasagna

Taken from Southern Living Cookbook and modified a bit:

2-3 chicken breast, cooked and shredded
Lasagna noodles
3 chicken bouillon cubes
1 clove garlic, minced
2 tablespoons butter, melted
1 (10 3/4-ounce) can cream of celery soup, undiluted
1/2 teaspoon dried oregano
1/4 teaspoon pepper
8-9 lasagna noodles, uncooked
1 (8-ounce) loaf process American cheese, cute into 1/4-inch slices, divided
2 cups (8 ounces) shredded mozzarella cheese, divided
2 tablespoons grated Parmesan cheese

Cook lasagna noodles in water with 3 chicken bouillon cubes according to package directions.

Cook garlic in butter in a skillet over medium-high heat, stirring constantly, 2 minutes. Add celery soup, 3/4 cup reserved chicken brother, oregano and pepper.

Spoon a small amount of sauce into a lightly greased 11x7x1.5 inch baking dish. Layer with half each of lasagna noodles, sauce, chicken, and American and mozzarella cheeses. Repeat procedure with noodles, sauce, and chicken, reserving remaining cheeses to add later.

Bake at 350 degrees for 25 minutes; top with remaining cheeses, and bake 5 additional minutes. Let stand 10 minutes.