Chicken Lasagna -Jeff Allen

• 9 lasagna noodles
• 14 cup oleo
• 3 cups sliced mushrooms
• 1 teaspoon lemon juice
• 14 cup flour
• 3 cups cooked chicken, cubed
• 2 teaspoons instant chicken bouillon
• 12 fresh parsley
• 12 teaspoon salt
• 1 12 teaspoons minced garlic
• 2 cups milk
• 1 cup sour cream
• 8 ounces ricotta cheese
• 8 ounces mozzarella cheese
• 14 cup parmesan cheese
• 1 (8 ounce) package cream cheese

1. Cook noodles as direct on package.
2. Melt oleo; add mushrooms, garlic, salt, and lemon juice.
3. Cook 5 minutes.
4. Stir in flour and bouillon.
5. Blend well.
6. Add milk and sour cream; cook over medium heat until thick.
7. Stir in chicken and parsley.
8. Combine ricotta and cream cheese.
9. Spread 1/3 cup sauce in bottom of greased 9x13-inch baking dish.
10. Layer one-third of noodles, one third of ricotta, one third of mozzarellas, 1/2 cup sauce and one-third parmesan.
11. Repeat 2 times.
12. Bake at 325 degrees for 45 minutes.
13. Let stand for 15 minutes before serving.

lasagna noodles, oleo, mushrooms, lemon juice, flour, chicken, instant chicken, parsley, salt, garlic, milk, sour cream, ricotta cheese, mozzarella cheese, parmesan cheese, cream cheese

Taken from www.food.com/recipe/chicken-lasagna-jeff-allen-394822 (may not work)