Recipe by LEAGLE
"This is from my local church. It is really very good."
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1 (4.5 ounce) can
sliced mushrooms, drained
1 (10.75 ounce) can
condensed cream of chicken soup
diced chicken breast meat
1 1/2 cups
shredded Cheddar cheese
grated Parmesan cheese
I enjoyed it but my husband thought
it was just OK, and my son picked the chicken
out of it.
I did not care for this recipe - there wasn't enough sauce or flavor. My kids didn't eat it either. But my husband (weirdo) loved it. I will not make this again.
EVEN QUICKER IF YOU DON'T COOK THE LASGNA NOODLES. THEY COOK AL DENTE WHEN BAKED!
Great change of pace from traditional lasagna, and even better the next day! I grilled the chicken which added a subtle smoky flavor.
This one is ALWAYS a hit when I make it... It's always the first thing finished at potlucks! A couple of changes - (1) I use up to a third cup of chicken broth to increase the volume of sauce (even more if you use oven-ready noodles), and (2) I often substitute reduced fat cheddar (part-skim, NOT processed) - it still melts nicely, but reduces the grease and gooey-ness
I added a little more seasoning, like some chopped garlic instead of mushrooms, oragano, and red pepper flakes. I also had a little mozzerella cheese that I combined with the cheddar, and I used a little more parmasean then called for. It turned out great, and I'll make it again.
Easy is great tasting!
A good kid dish. Easy to make. I really cheated and used no boil noodles and frozen chicken breast.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 545
** Calories from Fat: 222
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