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Chicken Lasagna

Course: Casserole, Main Dishes
Nxt Gen Author: Angela Heider
1st Gen Author: Carol Turley

Ingredients

About 1-2 hours prior to cooking:

  • Cover a 2-3 pound chicken just barely with water.  Add 2 or 3 bullion cubes and boil until cooked, about 1-2 hours.  When done, remove from heat and let cool enough so you can tear chicken into pieces. Save the broth.

In a saucepan fry until done then set aside until later:

  • 2 Tbsp butter
  • ½ cup onion chopped
  • ½ lb mushrooms sliced
  • ¼ cup reserved chicken broth

To make the sauce use a different saucepan and melt together:

  • ¾ cup butter
  • 1 cup flour
  • tsp salt

Slowly Stir in and cook until thick:

  • 3 cups reserved broth see instructions
  • cans evaporated milk

Other ingredients:

  • 1 small carton of cottage cheese
  • 1 pkg uncooked lasagna noodles
  • mozzarella cheese

Instructions

  • Stir mushrooms, onions, chicken pieces and small pkg. of cottage cheese into the thickened sauce.
  • In greased 13×9 pan layer uncooked lasagna noodles, sauce, mozzarella cheese…repeating until gone.
  • Bake at 350 for 30 – 40 minutes, uncovered.

Notes

This is a recipe I got from Angela.