Here's another easy recipe that pleases the man and the child. I only call it a "weeknight easy" because I make my chicken ahead of time, saving a lot of time. On Sundays, we usually have a roasted chicken, so I buy 2 and roast them at the same time. We eat one that night and I save the next one for a chicken dish such as this.
Of course you can always go buy an already made rotisserie chicken from the store, but I refuse to pay twice as much money for a smaller, chemical-tasting chicken when I can make two with good ingredients at the same price!
1 whole chicken
12 lasagna noodles
1 c. sour cream
1/2 c. ricotta cheese
1 can cream of chicken soup
1 can cream of mushroom soup
2 c. sharp cheddar cheese, shredded
1/2 c. shredded fresh parmesan cheese
2 t. minced garlic
**Optional:I think this would be delicious with some spinach added in. Unfortunately Rich will not touch the stuff, so I don't add it!
Boil the noodles according to package instructions; make sure to add 2 T. oil to the pan to prevent noodles from sticking together. Rinse in cold water and set aside.
Shred the chicken from the bone:
Mix the cream soups, sour cream, ricotta, garlic, and cilantro together until well combined.
Layer in a greased baking dish:
4 noodles (spread a little sauce in the pan before adding them):
Next seal the noodles in with a layer of the sauce followed by the chicken and 1/4 of the cheese:
Repeat the layers until you have 3. On the top sprinkle the remaining cheese along with the parmesan cheese:
Bake in a 350 oven for 30 minutes or until cheese is melted. Do not overbake it or the noodles will be rubbery and dry and just gross!
I love making a pan of this version and a pan of regular Italian lasagna when having guests. They can have one of each!