Recipe for Chicken Lasagna

Serves 1
By Jeff Harrell
Meats

Ingredients

2 cans (10-3/4 oz each) condensed cream of chicken soup
2 cups milk
1 egg
15 oz ricotta cheese
6 uncooked lasagna noodles
10 oz frozen chopped spinach, thawed and well drained
2 cups cubed cooked chicken
2 cups shredded Cheddar cheese

Instructions

Mix soup and milk until smooth. Set aside.

Mix egg and ricotta. Set aside.

Spread 1 cup soup mixture in a 3 quart shallow baking dish. Top with 3 uncooked lasagna noodles, ricotta mixture, spinach, chicken, 1 cup cheddar cheese and 1 cup soup mixture. Top with remaining 3 uncooked lasagna noodles and remaining soup mixure. Cover.

Bake at 375 degrees for 1 hour. Uncover and top with remaining Cheddar cheese.

Let stand 5 minutes. Enjoy!