Creamy Chicken Lasagna
- 1 (10 3/4 oz.) can Campbell's cream of chicken soup with herbs
- 1 1/3 c. milk
- 1 lb. cooked chicken, cut into 1/2-inch pieces (about 3 c.)
- 1 (10 oz.) box frozen corn, thawed
- 1 (15 oz.) container Ricotta cheese
- 2 c. shredded Mozzarella cheese (8 oz.)
- 1 (8 oz.) pkg. no-cook lasagna noodles
- 1 (10 3/4 oz.) can condensed tomato bisque soup
- 1/4 c. grated Parmesan cheese
- Heat oven to 375u0b0. Coat 13 x 9-inch glass baking dish with nonstick cooking spray. Combine chicken soup and 2/3 cup milk in large bowl. Spoon 1/4 cup of milk mixture over bottom of prepared baking dish. Add chicken and corn to remaining soup and milk mixture in bowl. Stir together the Ricotta and Mozzarella cheeses in another large bowl.
campbells cream, milk, chicken, frozen corn, ricotta cheese, mozzarella cheese, noodles, condensed tomato, parmesan cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=129387 (may not work)