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Recipe Summary

prep:
10 mins
bake:
45 mins at 375°
Servings:
12
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Ingredients

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Directions

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  • Heat oven to 375°F. Coat 13 x 9 x 2-inch glass baking dish with nonstick cooking spray.

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  • Combine chicken soup and 2/3 cup milk in large bowl. Spoon 1/4 cup of milk mixture over bottom of prepared baking dish.

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  • Add chicken and corn to remaining soup and milk mixture in bowl.

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  • Stir together the ricotta and mozzarella cheeses in another large bowl.

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To assemble:
  • Place 3 noodles over soup mixture in bottom of baking dish. Top with half the ricotta mixture, another 3 noodles, the chicken mixture, another 3 noodles, the remaining ricotta mixture and another 3 noodles. Mix together the tomato soup and the remaining 2/3 cup milk in a small bowl. Pour over the lasagna noodles in baking dish. Sprinkle evenly with the Parmesan. Cover baking dish with aluminum foil.

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  • Bake in 375°F oven for 30 minutes. Remove foil. Bake 15 minutes longer or until bubbly around the edges. Let stand 15 minutes before serving.

Nutrition Facts

325 calories; total fat 14g; saturated fat 7g; cholesterol 70mg; sodium 609mg; carbohydrates 25g; fiber 1g; protein 25g.
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