An Experiment

So, I decided to try a little experiment for dinner the other night. It turned out pretty well if I say so myself (hubby had 3 helpings) so I thought I would share it with you.

Mexican Chicken Lasagna

4-6 chicken breasts, cooked, cooled and shredded or cut into bite sized peices

2 cups chicken broth (can be reserved from cooking chicken)

1 c chopped onion

1 c chopped celery

1 can cream of chicken soup

1 can cream of mushroom soup

1 1/2 tsp Tony Chatchere's Seasoning

Sm jar of processed cheese

1 can rotel (use hot if you like an extra kick!)

Package oven ready lasagna noodles

4 cups shredded chedder cheese

Preheat oven to 350

Boil onion and celery in chicken broth until tender. Remove with slotted spoon and set aside. Add soups, seasoning, processed cheese and rotel. Stir until melted. Add chicken and reserved veggies. Stir until combined.

Spray lasagna pan with non-stick spray. Spoon 1/4 of chicken mixture into bottom of pan. Top with a layer of noodles. Add another 1/4 of chicken mixture. Top with shredded cheese (enough to cover). Layer more noodles, 1/4 of chicken mixture, shredded cheese, repeat one more time being sure to end with cheese.

Bake for 40 minutes until bubbly and noddles are cooked through. You may want to put a cookie sheet under your baking dish, mine bubbled over some.

Let sit for 10 minutes before serving.

The recipe would easily serve a family of 4 with leftovers. Even with all my hubby ate the two of us had about a half pan left.