Creamy Chicken Lasagna

http://cassiecraves.blogspot.com/2011/02/creamy-chicken-lasagna.html

   

I’ve been holding out on you guys. I’ve made this incredible chicken lasagna at least four times now, but I just haven’t been able to get an appetizing-looking picture of it, so I’ve been putting off sharing the recipe. But I can’t hold out on you any longer. You have to make this. My family absolutely loves it, and I can practically guarantee that yours will too.
The sauce for this lasagna is so unbelievably creamy -- a combination of cream of chicken soup, sour cream, cream cheese, and milk. Italian seasoning adds earthy flavor, and four whole cups of cheese make this incredibly gooey and delicious. You can use reduced-fat everything for the lasagna to make it at least somewhat healthy. I will keep going back to this recipe again and again, especially since it’s one of the few things my two-and-a-half-year-old actually requests for dinner. We love this recipe!

Creamy Chicken Lasagna
adapted from Krista’s Kitchen
1 pound chicken breast, cubed into small pieces
2 tablespoons butter
1 tablespoon olive oil

3 cloves minced garlic

2 cans cream chicken soup

1 8-ounce package cream cheese

2 cups sour cream

1 cup milk
1 cup chicken broth
1 tablespoon Italian seasoning
Salt and pepper to taste

1 box no-boil lasagna noodles

4 cups shredded colby-jack or cheddar-jack cheese blend

1. Preheat oven to 350 degrees.

2. Season chicken with salt and pepper. In a large frying pan, cook chicken in olive oil and butter until the chicken is no longer pink. Remove chicken and keep warm.

3. Add garlic to pan; cook and stir for 30 seconds. Add cream soup, cream cheese, sour cream, milk, and chicken broth to the pan. Stir until ingredients melt and thicken slightly. Season with Italian seasoning and salt and pepper to taste. Add chicken and continue to stir. Turn heat down and simmer for 2 or 3 minutes.

4. Spread a thin layer of sauce in a greased 9 x 13 baking dish. Layer noodles, then cream sauce with chicken, then cheese. Continue to repeat until your pan is full, ending with cheese on top. Bake at 350 for 40 to 45 minutes or until hot and bubbly.