Chicken Lasagna IV

Chicken Lasagna IV

105

"This is a wonderful recipe passed on to me from my Dad. It is simple and delicious -- perfect for family gatherings! I usually make this dish the night before and pop in the oven the next day. This dish also freezes very well."

Ingredients

1 h 30 m {{adjustedServings}} servings 618 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 618 kcal
  • 31%
  • Fat:
  • 37.6 g
  • 58%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 41.2 g
  • 82%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 1166 mg
  • 47%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
  3. In a medium bowl, combine chicken soup, mushroom soup, onion, Parmesan cheese, sour cream, mayonnaise and garlic salt.
  4. In a 9x13 inch baking dish, layer 1/3 of the noodles, soup mixture, chicken and cheese; repeat 3 times, ending with cheese.
  5. Bake in preheated oven for 1 hour.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

105
  1. 132 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This was to die for!! It was very rich. It could easily be made lighter by substituting low fat/fat free mayo, sour cream, and soups. Can't wait to make it again!!

This recipe went over really well with everyone at our house! I would suggest pre-cooking the onions a bit as they were a little crunchy. I added some Tyme and ground pepper for a bit more fla...

I thought this recipe was pretty good. My husband did not care for it because he prefers my "real" lasagna, but found it better the second day. Onions are a lot better when cooked! Picky kids ...