White Chicken Lasagna

I love this recipe because it's easy to throw together, it tastes like you worked much harder on it than you actually have to, and it's a nice change of pace from regular lasagna.

White Chicken Lasagna

2 TBSP. butter

3 cloves garlic, minced

1 small onion, chopped

2 (10 3/4 oz.) cans reduced fat cream of chicken soup

1 (8oz.) pkg. reduced fat cream cheese

2 cups light sour cream

2/3 cup skim milk

3-4 chicken breasts, cooked & shredded

1 lb. lasagna noodles, cooked & rinsed in cold water

1 lb. mozzarella cheese, shredded

In a large sauce pan, over medium heat, melt butter. Saute the garlic and onions, making sure not to let the garlic burn. Once the onions are translucent, add the cream cheese, two cans soup, sour cream and the milk. Stirring constantly, mix until the cream cheese is melted. Add the chicken and mix well. Spray the bottom and sides of a 9x13 baking dish with non-stick cooking spray. Layer 1/3 of the cooked lasagna noodles on the bottom,. Top with 1/2 of the chicken mixture. Sprinkle 1/3 of the cheese over top. Layer another 1/3 of the noodles on top, spread the last half of the chicken mixture over, then top with the second 1/3 of the mozzarella cheese. Then layer the last 1/3 of the noodles, and top that with the last 1/3 of the mozzarella cheese. Cover with foil and bake @ 350* F for 40-45 minutes. Remove from oven and let sit for 10-15 minutes before serving. You can make this lasagna a day or two ahead of time and leave it in the fridge, covered for a day or tow until you;re ready to bake it, but you may need to add a few extra minutes to the baking time if you do.

Serves 10-12.