Easy Creamy Chicken Lasagna
This super easy, no ricotta, creamy chicken lasagna will alter your reality of what you think lasagna should be! Campbell's soup to the rescue again making another dish super easy and super flavorful!
Equipment
- 13"x9" baking dish
Ingredients
- 8 oz Lasagna noodles cooked as directed on package
- 3 c Cooked, diced chicken
- 1 10.75oz can Campbell's Cream of Chicken Soup
- 1 10.75 oz. can Campbell's Cream of Mushroom Soup
- 1 c White Onion finely chopped
- 1 c Mushrooms sliced
- 1/4 c Pimento chopped
- 1 c Sour cream
- 1/4 c Parmesan Cheese
- 1/2 tsp Garlic Salt
- 1 c Shredded American Cheese
- 1 c Shredded Mild White Brick Cheese
Instructions
- Preheat oven to 350F.
- Spray a 13"x9" baking dish with nonstick cooking spray and set aside.
- Cook chicken breast(s) through and dice.
- Cook lasagna noodles according to directions on packaging and strain.
- Mix together both soups, onion, mushroom, pimento, sour cream, Parmesan, and garlic salt.
- Fold diced chicken into mixture.
- Spread 1/4 of mixture in bottom of a prepared 13"x9" pan.
- Alternate layers of chicken mixture, lasagna noodles, and cheese.
- Top layer should be cheese.
- Bake for 45 minutes at 350F.
- Remove from oven and let stand for 10 minutes. (This will allow time for it set and not be too soupy.)
- Serve hot and enjoy!