Chicken Lasagna

©Dawn Gagnon Photography 2019

Chicken Lasagna  is simple, yummy and one of the go to casseroles where you're trying to use those lasagna noodles you had left over from another recipe.

Now, here's the thing, about the chicken, in this recipe I boiled six chicken thighs and removed the bone and skin. However, you can take a number of short cuts by using rotisserie chicken (you need 4 to 5 cups of the chicken shredded) You can also use for a super fast fix, canned chicken strained.

I did it the old fashioned way but I also think the other two suggestions will be great as well. You can let me know.

Ingredients:

Pre heat oven to 375 to 400 depending on whether you cook veggies or not
You'll need a 9X13 inch pan and tin foil

6 cooked chicken thighs with bone and skin removed, shredded or cut into chunks
6 oven ready lasagna noodles
2 small cans of cream of chicken soup, or cream of mushroom soup
3 cups chopped celery (if you're boiling your chicken you can cook with the chicken)
1-2s cup sliced mushrooms
Half of a large onion, diced or chopped
Ricotta cheese around 1 1/2 cups
2 cups of shredded sharp cheddar cheese
1 cup of Mozzarella Cheese shredded

Seasonings:
1 tbs ground sage
1 -2 tablespoons of parsely
1 tbsp Rosemary
1/2 tsp white pepper
Salt to taste

In your 9 X 13 inch pan/baking dish add a little chicken stock from the boiled chicken to the bottom to coat. Add the lasagna noodles, you can go in any direction with them, and you'll need to adjust how many you use accordingly. Set aside.
In large pot or mixing bowl add your chicken, chopped veggies seasonings and soup and your sharp cheese.
Mix together thoroughly.
With a large spoon, scoop and distribute one layer on top of the first layer of noodles, making sure you cover them. Add dollops of Ricotta in an even distribution to the mixture. Add more shredded cheese if you like, what happens in your kitchen stays in your kitchen!

Add one more layer of noodles and repeat the same process. On the top add a generous layer of Mozzarella cheese, over with tin foil and bake for around a half hour or so. You'll know its done when you can cut through the layers with a knife easily and the noodles on the bottom of the pan feel soft.
Enjoy!

You can add other veggies to this recipe including zucchini, broccoli, spinach, kale..use your imagination!