Cheesy Chicken Lasagna

  • 1/2 of a 1lb package of lasagna, uncooked
  • 2 (10 3/4 oz) cans cream of chicken soup
  • 1/2 cup milk
  • 1/3 cup finely chopped onion
  • 1 tsp tarragon
  • 1/2 tsp chicken bouillon
  • 1/2 tsp seasoned salt
  • 1/4 tsp pepper
  • 1/2 cup sour cream
  • 1 (16oz) container ricotta cheese
  • 1 egg, beaten
  • 3 cups chopped cooked chicken
  • 2 (10oz) packages frozen chopped  spinach, thawed and thoroughly drained or 2 1/2 cups chopped fresh spinach (preferred)
  • 2 cups shredded American cheese
  • 2 cups shredded mozzarella cheese

Prepare lasagna noodle according to package directions; drain and set aside. 

In medium saucepan, blend soup, milk, onion, tarragon, bouillon, seasoned salt and pepper.  Heat through, stirring constantly.  Blend in sour cream.  Remove from heat.  In medium bowl, blend ricotta, egg and salt.  In 13 x 9″ baking pan.  layer 1/3 each: lasagna, chicken, spinach, ricotta mixture, soup mixture and cheeses.  Repeat layers.  Cover.  Bake in a 375 degree oven until hot.  about 50 minutes.  Uncover; bake 10 minutes longer.  Let stand 5 minutes before cutting.


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