No-Boil-The-Noodles Cheesy Chicken Lasagna

Ingredients

• 15-18 uncooked lasagna noodles
• 1 chicken, cooked, deboned, and cut up
• 1/3-1/2 cup chicken broth

• 1 (16 ounce) carton sour cream

• 2 (10 1/2 ounce) cans cream of chicken soup

• 1 (22 ounce) carton cottage cheese
• 12 ounces grated mozzarella cheese
• 4 ounces grated colby-monterey jack cheese or colby cheese
• parmesan cheese

• 1 (8 ounce) can sliced mushrooms

• 1 (16 ounce) package frozen spinach, thawed and drained (optional)

Directions

1. 1

   Preheat oven to 375°F.

2. 2

   In mixing bowl, stir together the sour cream, cream of chicken soup, and cottage cheese.

3. 3

   Spray cooking oil spray into bottom of deep lasagna pan.

4. 4

   Pour all of the chicken broth into the lasagna pan.

5. 5

   Place 5-6 uncooked lasagna noodles on bottom of lasagna pan (in the chicken broth), making sure they lie flat (even if you have to break off the corners of the noodles).

6. 6

   Spread 1/3 of the sour cream/soup/cottage cheese mixture over the noodles.

7. 7

   Sprinkle 1/3 cooked cubed chicken and mushrooms (and spinach if using) over noodles, followed by 1 cup grated mozzarella.

8. 8

   Repeat layers so you end up with 3 layers, gently pushing each layer down to pack it in and to lie as flat as possible.

9. 9

   Top final mozzarella layer with grated Co-Jack or Colby cheese and sprinkle with Parmesan cheese.

10. 10

    Cover dish with foil and bake at 375 degrees for 60 minutes.

11. 11

    Uncover dish and bake an additional 10 minutes to lightly brown the top layer of cheese.

12. 12

    Let dish stand for 10 minutes before cutting.