3 lbs. chicken breasts
4 c. water
Salt as desired
3 celery stalks
1 onion, cut in quarters
1 can cream of chicken soup
1 c. sour cream
1 c. grated Parmesan cheese
Green onions, chopped
1/2 tsp. garlic salt
8 oz. lasagna noodles
2 c. grated colby cheese
2 c. mozzarella cheese, grated
Place chicken breats in large saucepan with water, salt, celery
and onion. Cook 45 or until done. Cool chicken breasts, and cut
in bite size pieces. Save broth and set aside.
Combine chicken soup with sour cream, grated Parmesan cheese,
green onions, garlic salt. Add cut up chicken. Cook lasagna noodles
in reserved chicken broth until tender.
Alternate in buttered 9"x13" baking pan - noodles, chicken sauce,
grated cheese. Bake 40 minutes at 350 degrees.
Submitted by: Dana Carsten