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Colette & Cassi's Country Kitchen!

Creamy Chicken Lasagna


1 can cream of chicken with herbs soup
1 1/3 cups milk
4 tsp Italian seasoning, crushed.
3 cups cooked chicken, ½ inch dice
1 box (10 oz) frozen corn, thawed
1 (15 oz) ricotta cheese
2 cups shredded mozzarella cheese
1 package (8 oz) no-cook lasagna noodles
1 can cream of mushroom or chicken with herbs soup
1/4 cup grated Parmesan cheese

1. Heat oven to 375. Coat baking dish with nonstick cooking spray. 


2. Combine chicken soup, 2 tsp Italian seasoning and 2/3 cup milk
   in large bowl.


3. Spoon 1/4 cup of milk mixture over bottom of
   prepared baking dish.


4. Add chicken and corn to remaining soup
   and milk mixture in bowl.


5. Stir together the ricotta and mozzarella
   cheeses in another large bowl.

To assemble:

• Place 3 noodles over soup mixture in bottom of baking dish. Top with half the ricotta mixture, another 3 noodles, the chicken mixture, another 3 noodles, the remaining ricotta mixture and another 3 noodles.


• Mix together the second can of soup, 2 tsp Italian seasoning and the remaining 2/3 cup milk in a small bowl.


• Pour over the lasagna noodles in baking dish.


• Sprinkle with Parmesan.


• Cover baking dish with aluminum foil.

Bake at 375 for 30 minutes.
Remove foil. Bake 15 minutes longer or until bubbly around the edges.
Let stand 15 minutes before serving.