Chicken Pecan Lasagna

This recipe was created by my cousin Lorie Reed when she worked as a caterer. It was developed for a bride who wanted lasagna but was worried about marinara sauce ruining her wedding dress.

A new take on traditional Lasagna “Creamy, cheesy, chickeny lasagna – you’ll fall in love all over.

Ingredients

12 lasagne noodles
1 (10.75 ounce) can condensed cream of chicken soup
2 (10.75 ounce) cans condensed cream of mushroom soup
1 cup onion (optional and it tastes best if you sautée it first)
1/2 cup grated Parmesan cheese
1 cup sour cream
1/4 cup mayonnaise
1 raw egg
garlic salt to taste
1 pint cottage cheese
2 cups diced, cooked chicken meat
2 cups shredded mozzarella cheese
1 cup toasted pecans

Directions

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

The noodles.
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.

The sauce.
In a medium bowl, combine chicken soup, mushroom soup, onion, Parmesan cheese, sour cream, mayonnaise, cottage cheese, egg, and garlic salt. Set aside.

Putting it all together.
In a 9×13 inch baking dish, layer 1/3 of the noodles, sauce, chicken and cheese; repeat 3 times, ending with cheese.

Top with toasted pecans for the finish.

Bake covered in preheated oven for 1 hour, removing the foil for the last 5 minutes or until browned.

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