Golden Lasagna

Ingridients

6 lasagna noodles

1/4 cup chopped onion

1 (4.5 ounce) can sliced mushrooms, drained

3 tablespoons chicken broth

1 (10.75 ounce) can condensed cream of chicken soup

1/3 cup milk

1/2 teaspoon dried basil

2 cups diced chicken breast meat

1 pound ricotta cheese

1 1/2 cups shredded Cheddar cheese

1/8 cup grated Parmesan cheese

Directions

Prep 15 m

Cook 50 m

Ready In 1 h 5 m

Preheat oven to 350 degrees F (175 degrees C). 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.

In a small saucepan, saute onion and mushrooms in chicken broth. Remove from heat. Stir in soup, milk and basil. Mix well. Set aside.

In a lightly greased 9x13 inch baking dish, arrange 3 cooked lasagna noodles. Layer as follows: 1/2 the chicken, 1/2 the ricotta cheese, 1/2 the Cheddar cheese, 1/2 the Parmesan cheese and 1/2 the mushroom/soup mixture. Add the other 3 lasagna noodles and repeat layers. Bake uncovered in the preheated oven for approximately 50 minutes.