Ingredients - 2 cups Milk
- 2 cups Low Sodium Chicken Broth
- 6 tablespoons Butter
- 1/2 cup All-Purpose Flour
- 1 cup Sour Cream
- 1/2 cup Mayonnaise
- 2 teaspoons Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Garlic Powder
- 3 cups Shredded Cheddar Cheese
- 4 cups Cooked Chicken, chopped, about 1 1/2 raw
- 1 box No Boil Lasagna Noodles
Directions - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish. In a microwave or small saucepan, warm the milk and broth together; set aside.
- In a large skillet over medium heat, melt butter. Add flour and cook for 1 minute. Whisk in the warmed milk and broth and bring to a boil stirring constantly. Cook for 2 minutes or until sauce has thickened.
- Remove from heat and stir in sour cream, mayonnaise, salt, pepper and garlic powder. Taste and adjust seasonings as needed.
- Assemble the lasagna by layering 1 cup of white sauce on the bottom of baking dish. Top with 3 sheets of lasagna, 1 heaping cup chicken, 1 cup cheese and 2 cups of sauce. Repeat layers 2 more times.
- Cover with foil and bake for 25 minutes. Remove foil and continue baking for 5-10 minutes or until top is browned and bubbly. Let stand for 10 minutes before cutting.
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