1 whole chicken (I used chicken 4-6 chicken breasts)
12 lasagna noodles
1 cup sour cream
1/2 cup ricotta cheese (I used cottage cheese instead.)
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups sharp cheddar cheese, shredded
1/2 cup shredded parmesan cheeese
2 teaspoons minced garlic
Boil the noodles according to package directions. Add about 2 teaspoons of oil to the pan to prevent noodles from sticking together. Rinse and set aside.
Pull chicken from bones (if using whole chicken or bone-in breasts.) Shred Chicken.
Mix the cream soups, sour cream, ricotta, garlic, and cilantro together. (I mixed in the cheddar cheese here as well.)
Layer in a greased baking dish. Spread a small amount of sauce on bottom. Then add 4 noodles. Place a layer of sauce over the noodles, followed by a layer of chicken, and a layer of cheese. And repeat until you have 3 layers of each. Top with cheddar and parmesan cheese.
Bake at 350 degrees for 30 minutes. Do not over bake.
-When I made mine, I didn’t do as many layers as this calls for. Instead I did three layers of the sauce (including the bottom layer), and 2 layers of the other ingredients. I didn’t make the layers very thick, but the casserole still filled the pan, and it took more than the 4 noodles to line the pan as well. But it still turned out very yummy, so don’t worry if you’re number of layers don’t match up.
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