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Easy Chicken Lasagna Recipe with No Boil Noodles

Not sure when I thought up Chicken Lasagna, but I think it was after I saw the bags of rotisserie chicken that have been taken off the bone from the roasted chickens at Costco and I thought I could do something with that. The meat has a lot of flavor and its white meat only and very moist.
It’s super easy to pull together and makes great left overs for the week, that is if there’s any left. After a few dry runs I’m really happy with the results. 
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Prep Time 15 minutes
Cook Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box No Boil Lasagna Noodles
  • 3 cans Cream of Mushroom soup mixed with 3 cans of water or broth.
  • 1 Tbsp Poultry Seasoning Beau Monde seasoning or mixture of garlic powder, onion powder, celery salt and black pepper.
  • 3 cups cooked Shredded chicken
  • 1 1/2 cups Carrots chopped.
  • 1 1/2 cups Peas
  • 1/2 Onion chopped
  • 1 Tbsp Olive oil
  • Freshly ground Black Pepper
  • Parmesan Cheese or any cheese mixture you desire.

Equipment

  • Pyrex Baking Dish

Method
 

  1. Begin by soaking the lasagna sheets in some hot tap water, and sautéing the onion, peas and carrots to soften them slightly.
  2. Prepare your cream of mushroom soup mixture and add your dry seasoning and black pepper and finally your cooked chicken and begin to assemble your lasagna.
  3. First add a layer of soup chicken mixture to bottom of the Pyrex baking pan, then veggies, cheese, another layer of lasagna and so on.
  4. Finish with a final layer of lasagna, the rest of the soup chicken mixture and last of the cheese. Cover with aluminum foil and into a preheated 350F oven for 45-55 minutes. Remove and allow to rest covered for 10 minutes before serving.

Notes

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