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Tuesday, May 27, 2008

Chicken Lasagna

I served this Chicken Lasagna to my house full of 23 guest. I chose it first of all because I was short of time and it needed to prepared ahead. Secondly it was easy. Thirdly, it seemed affordable. I certainly hoped it would be tasty, and apparently it was because my son Clark requested the recipe so his stay at home wife "Blake" could make it. Enjoy!

9 uncooked lasagna noodles
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2/3 cup milk
1/2 - 1 tsp. curry powder
2-1/2 cups frozen mixed vegetables
1 onion, chopped
2 cups cubed cooked chicken
18 slices process American cheese

1. Cook noodles according to package directions; drain. In a large saucepan, combine soup, milk, and curry. Cook and stir over low heat until blended. Remove from the heat; stir in vegetables, onion, and chicken. In a greased 9X13 baking dish, layer three noodles, a third of the soup mixture and six cheese slices. Repeat layers twice.

2. Cover and bake at 350* for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

NOTE: If you make it ahead of time and refrigerate it, you must adjust for a longer cooking time since all ingredients start out cold. Cooking time should be adjusted to 45 minutes covered and then an additional 15 minutes uncovered. Yield: 15 servings

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