March 27, 2010

ALEX'S CHICKEN LASAGNA

3 c. chicken or turkey, shredded & cooked
3 cans cream of chicken soup
1 can cream of mushroom soup
2 med. onions, chopped
10 slices mushrooms (1 pkg.)
1 c. scallions, chopped
1 c. Parmesan cheese
2 (10 oz.) pkgs. frozen broccoli, thawed
2 c. sour cream
2 tsp. garlic powder
2 tbsp. thyme
2 (4 oz.) cans black olives, sliced & pitted
1 lb. box lasagna noodles, cooked
1 lb. cheddar cheese, grated
1 lb. Mozzarella cheese, grated
Salt
Pepper

Saute onions, scallions and mushrooms. Add chicken, garlic powder, and thyme. In a separate bowl, mix all cans of soup with sour cream. Add to chicken mixture. Add broccoli, olives and desired salt and pepper. Heat mixture thoroughly. Set aside on warm.

In large greased 12"x16" lasagna pan; spoon layer of chicken mixture to coat bottom; then a layer of noodles, cheese and mixture until finished. End layering with noodles on top and sprinkle with cheese. Bake for 1 hour at 350 degrees. Serves 12 to 15.

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