Chicken Lasagne

Name: Chicken Lasagne
Ingredients: 1 (2 1/2 to 3 lb.) fryer; 6 c. water; 1 tsp. salt; 1 clove garlic, minced; 2 Tbsp. butter, melted; 1 can cream of celery soup; 1/2 tsp. dried oregano; 1/4 tsp. pepper; 8 lasagne noodles; 1 (8 oz.) Velveeta cheese, cut into 1/4-inch slices; 2 c. (8 oz.) shredded Mozzarella cheese; 2 Tbsp. grated Parmesan cheese

12 ingredients

13 steps

Ingredients

1 (2 1/2 to 3 lb.) fryer
6 c. water
1 tsp. salt
1 clove garlic, minced
2 Tbsp. butter, melted
1 can cream of celery soup
1/2 tsp. dried oregano
1/4 tsp. pepper
8 lasagne noodles
1 (8 oz.) Velveeta cheese, cut into 1/4-inch slices
2 c. (8 oz.) shredded Mozzarella cheese
2 Tbsp. grated Parmesan cheese

Directions

1

Place chicken, water and salt in pan.
2

Boil until chicken is tender, approximately 45 minutes.
3

Drain, reserving broth.
4

Cut chicken into bite-size pieces.
5

Cook garlic in butter for 2 minutes on medium heat, stirring constantly.
6

Add cream of celery soup, 3/4 cup reserved broth, oregano and pepper.
7

Cook lasagne noodles in remaining broth, adding water, if needed.
8

Spoon a small amount of sauce into a lightly greased 11 x 7 x 1 1/2-inch pan.
9

Layer half each of noodles, sauce, chicken, Velveeta and Mozzarella cheese. Repeat procedure, reserving cheeses for later.
10

Bake at 350° for 25 minutes.
11

Add cheeses.
12

Bake 5 minutes more.
13

Let stand 10 minutes.