Thank you for sharing this recipe, Rebecca! This one is a winner for sure. I am not a big fan of mustard, I used Dijon, the spice from the mustard, and the sweetness of the honey made an out of this world sauce. Here are the changes I made: As others had mentioned, I browned the chicken in the same skillet that I cooked the bacon in. Also, I prepared the dish in the morning, (skipped the seasoning salt on the chicken) instead I prepared the dish put all the sauce on the chicken, and put the entire thing in the refrigerator, and let it set until dinner. Then I pulled it out of the refer, put it in the oven, and baked it for about 30 minutes. TRY THIS RECIPE, you will not be sorry.

Reviewed On: Jul. 29, 2006

What a great recipe! Here are the changes I made: I only used 1 can of soup, and I added onion and garlic to the white sauce, along with onion and garlic powder for a flavorful (not too "runny" sauce). Listen, it was 110 outside, yet my entire family enjoyed this wonderful lasagna. Thanks for sharing the recipe.

Reviewed On: Jun. 21, 2005

I like this recipe a lot, and it is one that my entire family will eat!! Yippee. :0) I double the cheese, and use 1/2 fat free, and 1/2 regular, and I also add a lot more pimento's and spices. This recipes is a winner every time! A great big THANK YOU to Earla for sharing this one!

Reviewed On: Dec. 29, 2004