Chicken and Mushroom Lasagne
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
12
- Ingredients
- 9 Lasagne noodle (noodles)
- 1 ⅓ cups condensed Cream of mushroom soup (undiluted)
- 1 ⅓ cups condensed cream of chicken soup (undiluted)
- 2 cups milk
- 6 cups fresh Wild mushroom (washed)
- 3 cups canned Sauerkraut (drained)
- 2 cups shredded, whole-milk Mozzarella
- ¼ cup Chives
Preparation steps
1.
Preheat oven to 375 degrees F.
2.
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
3.
In a blender or with an electric mixer, blend mushroom soup, cream of chicken soup, milk and half of the chives until smooth.
4.
In a 9x13 inch dish, layer 1 cup soup mixture, 3 noodles, half the sauerkraut, half the mushrooms and a third of the cheese. Repeat. Top with remaining 3 noodles and remaining soup mixture. Cover with foil.
5.
Bake in preheated oven 25 minutes, then uncover and bake 15 minutes more. Remove from oven and sprinkle with remaining cheese and chives when still hot. Serve.
