Chicken Lasagna IV recipe

6 servings

9 uncooked lasagna noodles

1 (10.5 ounce) can condensed cream of chicken soup

1 (10.75 ounce) can condensed cream of mushroom soup

1 cup chopped onion

1/2 cup grated Parmesan cheese

1/2 cup sour cream

1/4 cup mayonnaise

1/2 teaspoon garlic salt

4 cups chopped cooked chicken breast

4 cups shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil.

Add noodles and cook for 8 to 10 minutes or until al dente; drain.

In a medium bowl, combine chicken soup, mushroom soup, onion, Parmesan cheese, sour cream, mayonnaise and garlic salt.

In a 9x13 inch baking dish, layer 1/3 of the noodles, soup mixture, chicken and cheese; repeat 3 times, ending with cheese.

Bake in preheated oven for 1 hour.