Chicken Lasagna
- From
- Julie Grance
- Source
- Recipe Keeper (handwritten, p. 63)
- Serves
- 6
- Cook
- 350°F, 25 min + 5 min more
- Cuisine
- Italian
Ingredients
- 1 (2 1/2–3 lb) broiler-fryer chicken
- 6 cups water
- 1 tsp salt
- 1 clove garlic, minced
- 2 Tbsp butter or margarine
- 1 (10 3/4 oz) can cream of celery soup, undiluted
- 1/2 tsp dried oregano
- 1/4 tsp pepper
- 8 lasagna noodles, uncooked
- 1 (8 oz) loaf American cheese, cut into 1/4 in slices
- 2 cups (8 oz) shredded mozzarella cheese, divided
- 2 Tbsp grated Parmesan cheese
Steps
- Cook chicken and remove from bone; cut up. Cook garlic in butter.
- Add soup, 3/4 cup reserved chicken broth, oregano, and pepper.
- Cook noodles.
- Spoon a small amount of sauce into a lightly greased 11x7 pan. Layer: noodles, sauce, chicken, and cheese. Repeat.
- Bake at 350°F, 25 min. Top with remaining American, mozzarella, and Parmesan cheese.
- Bake 5 min more. Let stand 10 min.
Notes
- The layering step has a small ambiguity around exact noodle amounts per layer — worth a glance at the physical card to confirm the precise layering.
