This turned out so tasty. As with most casseroles I make, I baked it the night before, then reheated it to serve the next day -- it's just so much better if it sets up properly. I used regular lasagna noodles, but didn't bother to cook them. I switched up the layers a little bit -- sauce, noodle, chicken, sauce, noodle, chicken, sauce, cheese -- so that the noodles would be between sauce and chicken to get the most moisture out. The "disolve in water step" had me a bit puzzled in terms of how much water to use, so I started with a cup to disolve, then poured another half cup into the chicken mixture figuring it would get absorbed by the noodles. I also threw some Italian Seasoning and Garlic Powder into the chicken mixture -- was the perfect amount of extra flavor. What I really like about this recipe -- besides the great taste -- is how it didn't outweigh the pan. So many lasagna recipes have too many layers and too much in them and end up being a 90-pound beast of a casserole, but this was really perfect. Not too thick and running over. Sounds like a small thing, but it drives me crazy to have a casserole bake over in my oven. Will definitely make this one a staple. Couldn't have been easier.
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