Easy Chicken Lasagna

This is a quick put together dish when you are having a busy day.  If I know I am going to have a rough day, I usually make this the night before or in the morning.  Just buy your chicken the day before.  It is quick,  easy and you do not have to make a bechamel sauce yourself.  There are days when you just do not feel like thinking about food.  This dish is literally put together in 10 minutes.  Toss all the ingredients into a big bowl except for the noodles, mix and layer like you would any lasagna. I make a few of  these lasagnas in advance, and freeze them for those hectic days.   Double the recipe, bake one for today and freeze one for later. 

1can of Campbell's Cream of Mushroom Soup

1 can of Campbell's Cream of Chicken Soup

1/2 cup of mayonnaise

1/2 cup of sour cream

1 small chopped onion (sauted in a little butter until translucent)

1 cup of shredded cheddar

1 cup of shredded mozzarella

1 rotisserie chicken ( bones and skinned removed; meat cut into bite size pieces)

1 cup cottage cheese

1/4 cup Parmesan cheese (grated)

1/4 cup water

1/4 tsp. black pepper

1/4 tsp. garlic powder

1 package lasagna noodles, boiled and cooled

1 half pan; aluminium with 2 1/2 inch to 3 inch sides

Salt is not necessary from the condensed soups and cheeses.



Optional for a Southwestern Flare:  Add 1/4 cup salsa verde



Recipe:

4 to 5 tomatillos

5 gloves garlic

1 small onion

1 jalapeno ( seeded and deveined) if more heat desire just use the whole thing

1 green pepper

1 red pepper

1 tomato

1 bunch of cilantro

Juice of 2 limes

1 teaspoon salt

1 T. olive oil



Blend in a food processor.  I make this ever week, along with my sofrito and keep in fridge. I use it on steaks, fish, chicken, soups, etc......I love it. 



Assembley:  Grease your pan with oil or butter, start layering with noodles first and than chicken mixture, sprinkle a little cheese on top, end your last layer with a very thin layer of chicken mixture being exposed, sprinkle with more Parmesan cheese, cover with aluminum foil. 



Bake in 350 Degree oven for 45 minutes, cool for 20-25 minutes and serve with a a simple green salad, or a tomato and cucumber salad.