Creamy Chicken Lasagna
1 can cream of chicken with herbs soup
1-1/3 cup milk
1 lb. cooked chicken, cut into 1/2" pieces (3 cups)
1 box (10 oz.) frozen corn, thawed
1 container (15 oz) ricotta cheese
2 cups shredded mozzarella cheese
1 pkg. (8 oz) "no-cook" lasagna noodles
1 can tomato bisque soup
1/4 cup grated parmesan cheese
Heat oven to 375.
Coat baking dish with nonstick cooking spray.
Combine chicken soup and 2/3 cup milk in large bowl. Spoon 1/4 cup of
milk mixture over bottom of prepared baking dish.
Add chicken and corn to remaining soup and milk mixture in bowl.
In a large bowl, stir together the ricotta and mozzarella cheeses.
To assemble: Place 3 noodles over soup mixture in bottom of baking dish.
Top with half the ricotta mixture, another 3 noodles, the chicken mixture,
another 3 noodles, the 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.
Cover baking dish with aluminum foil.
Bake at 375º F. for 30 minutes. Remove foil. Bake 15 minutes longer or
until bubbly around the edges. Let stand 15 minutes before serving.