I posted about this recipe several months ago when I posted about a lunch I took to my husband’s office. Several of you asked for me to post the recipe and I did not get it done. I am sorry about that. But today, I finally have it for you.
The main reason I never got the recipe posted was that I had to rewrite it quite a bit before I posted it. I have had this recipe for years. In fact I remember my best friend’s mom making this when I was a teenager. This recipe comes from a church/family type cookbook from the town I grew up in. It was put together by someone I knew in memory of a relative. Most of the recipes come from her family.
The cookbook has a lot of good old fashioned type recipes in it, but many of the directions are not the best. So, I had to rework this one and update it. I finally got that all done, so I hope you enjoy it. I also hope that my directions make better sense than theirs did.
This recipe is not your typical lasagna recipe. It has more of a creamy white sauce with chicken in it. I am sure a good Italian would not approve of this recipe. However, it is really good and a nice change from regular lasagna. It is always popular when I make it.
- Chicken Lasagna
- 4 cups of cooked chicken
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 cup grated parmesan cheese; this recipe calls for the stuff in the green can not the real stuff
- 1 can olives, 4 ½ ounce, chopped
- ½ tsp garlic salt
Mix all together and set aside.
You also need:
- 4 cups grated cheddar cheese
- 1 box of lasagna noodles, 10 ounces, cooked
In a 9×13 pan spread about ½ cup of chicken/cheese sauce. Then spread a layer of noodles and a layer or cheese and then sauce again. Continue until you have three layers of noodles. Make sure to end with sauce and cheese on top.
Bake at 350 covered for 40 minutes then uncover and bake 10 more minutes. Let sit 10 minutes before cutting.