Creamy Chicken Lasagna

• 1/2 pkg. lasagna noodles
• 2 Tbsp. butter
• 1 c. sliced fresh mushrooms
• 1/2 c. chopped onion
• 1 (8 oz.) pkg. cream cheese
• 1 Tbsp. chicken flavor instant bouillon
• 1 (8 oz.) container sour cream
• 2 eggs, lightly beaten
• 1/4 tsp. ground nutmeg
• 3 c. finely chopped cooked chicken
• 1 1/2 c. shredded Swiss

1. Cook lasagna as package directs and drain. Preheat oven to 350u0b0.
2. In saucepan over medium heat, melt butter and saute mushrooms and onion 5 minutes, stirring occasionally.
3. Add cream cheese and bouillon.
4. Cook until cheese is smooth and bouillon is dissolved, stirring often.
5. Remove from heat and stir in sour cream, eggs, nutmeg and chicken, mixing well.
6. In a 13 x 9-inch baking dish, layer 1/2 of noodles, chicken mixture and shredded cheese.
7. Repeat layering.
8. Cover and bake 30 minutes.
9. Uncover and bake 5 to 10 more.
10. Let stand 5 minutes.

lasagna noodles, butter, mushrooms, onion, cream cheese, chicken flavor, sour cream, eggs, ground nutmeg, chicken, swiss

Taken from www.cookbooks.com/Recipe-Details.aspx?id=991048 (may not work)