Simple. Easy. Unforgettable Lasagna!

Chicken Lasagna

Montanans are home grown, and we love our comfort food. I always double this recipe and put one in the freezer; it’s perfect when planning for a weekend of company. My Grandma Shirley was always busy making something mouth watering like Swedish Meatballs or Chicken Noodles with Mashed Potatoes. I hope you enjoy making this because you’ll be remembered for it, and family and friends will be calling you to say, “Please make your famous Chicken Lasagna!”

Simmer 1 whole chicken until done, about 2 hours. Cool. Pick the meat into bite-size pieces. Set aside. Rotisserie chicken also works well.

Whisk together in large bowl:
8 oz. Cream cheese room temperature or microwaved 20-30 seconds
2 cans Cream of Chicken soup
1 can Cream of Celery soup
1 cup of chicken stock from the above chicken (or use organic chicken broth)
1 / 3 cup milk
1 / 4 cup chopped herbs (parsley, tarragon, and basil)
4 cups rough chopped clean and rinsed spinach
1 tsp. poultry seasoning
1 / 4 cup finely minced chives or green onion
Kosher salt and white pepper to taste

Coat a 9 x13 cake pan with non-stick spray. Spoon 1 1 / 2 cups soup and cream cheese mixture on the bottom; lay 3 raw lasagna noodles across lengthwise (I like to use fresh handmade pasta or fine imported Italian noodles). Spread 1 / 3 of the chicken over the top. Repeat the process, ending with the top layer being soup and cream cheese mixture.

Cover with foil, and bake at 350 degrees for 1 hour. Uncover and top with 3 cups of slightly crumbled potato chips or 4 cups of cubed sourdough bread tossed with 1/4 cup butter and a sprinkle of fresh chopped herbs. Bake another 15-20 minutes. Let stand for 5-10 minutes before cutting. Cut into 12 servings, and get ready to see to smiling faces.