Shelly's Recipe

CREAMY CHICKEN LASAGNA - Easy

Category: Pasta - Baked

1 can cream chicken with herbs soup
1 1/2 cups milk
1 lb cooked chicken, cut into 1/2 inch pieces, about 3 cups)
1 (10 oz) box frozen corn, thawed
1 (15 oz) container ricotta cheese
2 cups shredded mozzarella cheese
1 (8 oz) pkg non-cook lasagna noodles
1 can tomato bisque soup
1/4 cup grated parmesan cheese

Heat oven to 375. Coat a 13x9 inch baking pan with cooking spray. Combine chicken soup with 2/3 cup milk in a large bowl. Spoon 1/4 cup milk mixture over bottom of prepared baking dish. Add chicken and corn to remaining soup and mix mixture in bowl. Stir together the ricotta and mozzarella cheeses 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 needles, then chicken mixture, another 3 noodles, 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 baking dish. Sprinkle with parmesan cheese. Cover baking dish with foil and bake for 30 minutes. Remove foil and bake another 15 minutes longer or until bubbly around the edges. Let stand 15 minutes before serving.