Chicken Lasagna 16 Recipe

  • 4 cups cooked chicken
  • 6 lasagna noodles
  • 1 can evaporated milk (large can)
  • 1 can cream of mushroom soup
  • 8 ounces sharp Cheddar cheese, shredded
  • salt and pepper
  • 1/2 cup Chicken Broth
  • 1 tube Ritz crackers, crushed
  • 1 stick butter, melted
Grease 9x13 oven safe dish. Cook noodles in boiling water. Combine milk, soup, salt, pepper and cheese.

Place 1/2 of noodles in dish. Place 2 c. chicken on top and pour 1/2 of soup mixture over. Repeat. Pour broth over top.

Melt butter and mix with crackers, sprinkle over top. Bake at 350° for 30 min.

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