Four Cheese Chicken Lasagna

Information on the Dish:


-My main inspiration for this dish was my fiancee. I have never made lasagna before and I don't really care for over saucy lasagna. Anyhow! It was his birthday this passed week, which is why this is being posted late, I have just been really busy this week! I asked him if there was anything I could cook for him what would it be. It took him a while but he finally decided lasagna! So after much searching this is the best recipe I found that would suit both of our tastes, with a little modifications of course.
-Cost of this dish was roughly just 12$. With a price like that and you can serve 5-8 people depending on how big of a piece they want, this is a steal!
-We rated this one a 5 out of 5

What you will need:


- 3 cups of cooked chicken breast, that has been seasoned with salt, pepper, garlic powder and has been chopped or shredded.

- 1 can of cream of chicken soup (10 ounces)

- 1 cup of chicken broth

- 1 cup of sour cream

- 6 ounces of softened cream cheese (one of those half tubs)

- 2 cups of shredded mozzarella cheese

- 1/2 a cup of shredded swiss cheese

- 2 cups of ricotta cheese ( I just used a full tub)

- 1/4 cup of freshly chopped parsley

- 1/2 teaspoon of salt

- 10-12 Lasagna noodles

What to do:


1. Cook your chicken, makes sure its seasoned well with salt, pepper, and garlic powder. After its cooked, let it cool off for a bit to the side. Then chop it up or shred it.

2. Cook lasagna noodles according to package directions. You want to make sure the noodles are not fully cooked all the way through. Your looking for a rubbery texture. Don't worry they will finish cooking in the oven. Drain them when they are almost all the way cooked but not fully.


3. In a bowl combine soup and broth. Stir until smooth, then set it off to the side for now.


4. In a separate bowl, combine cream cheese, sour cream, salt, swiss cheese, and parsley. Set aside.


5. In a greased 13 x 9 x 2-inch dish, first layer noodles, then half of the cream cheese mixture, half of the cooked chicken, then spread out some of the ricotta, sprinkle some of the mozzarella cheese, then pour over half of the soup mixture. Repeat this process after the soup mixture again, starting with the noodles.


6. After the second layer of the soup mixture is poured finish it off with another layer of noodles on the top and then sprinkle the remaining of the mozzarella cheese to top it off.


7. Bake at 375° for 25 minutes or until bubbly. Let stand 10 minutes before serving.


*We forgot to take a picture again. We were so hungry! I really must remember these things.

A Little behind!

Sorry i'm late on this weeks post! Been very busy! I will be posting my next recipe in a day or two. The wait is worth it though! It will be a 4 cheese chicken lasagna! I hope your looking forward to it!