| | Directions | | Cook noodles as directed on package. Drain. In a large mixing bowl, blend soups, Parmesan cheese, and sour cream. Stir in diced chicken. Put 1/4 of creamy chicken mixture in the bottom of a greased 9x13 baking pan. Alternate layers of 1/3 noodles, 1/3 chicken mixture, and 1/3 mozzarella cheese, repeating the layers 2 more times. Bake uncovered at 350° for 40-45 minutes. Allow to stand for 15 minutes before serving. |
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| Ingredients | | - |  | 8 ounces lasagna noodles |
| - | | 1 can cream of mushroom soup (10 3/4 ounce can) |
| - | | 1 can cream of chicken soup (10 3/4 ounce can) |
| - | | 1/2 cup grated Parmesan cheese |
| - | | 1 cup sour cream |
| - | | 3 cups diced cooked chicken |
| - | | 2 cups grated mozzarella cheese, divided |
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