Friday, February 18, 2011

Chicken Lasagna for a Group (Serves 24)

Posted by Lori:

Yesterday I posted Beef Lasagna for a Large Group and today, here is the Chicken Lasagna for a large group.  With this recipe, I used the same large Hefty brand disposable baking pan.  The measurements were 19 1/2 inches x 11 1/2 inches x 3 1/2 inches.  The chicken lasagna never sets up quite as pretty as the beef lasagna does.  I've tried decreasing the liquids some, but it makes it too dry.  SOOOOO, I've opted for a flatter, but better tasting lasagna.  No one seems to mind!

Chicken Lasagna for a Group (Serves 24)

2 bags (sold in 2.5 or 3 pound bags) frozen chicken breasts or chicken tenderloins
2 cans Family Size (26 ounce) Cream of Chicken soup
6 ounce bag shredded Parmesan Cheese
1 can evaporated milk
1 cup chicken broth
3 tablespoons garlic powder
1 tablespoons salt
2 lb. bag Colby-Monterey Jack cheese, shredded (you may not use it all)
16 lasagna noodles (uncooked)

Place chicken in large stock pot. Cover with water.  Boil chicken breasts in large stock pot over medium-high heat.  Cook until meat is no longer pink.  Drain water. Chop or shred chicken into small pieces and return chicken to stock pot.  Combine soup, chicken broth, Parmesan Cheese, evaporated milk, garlic powder, and salt.  Simmer until cheese melts.  Layer 8 lasagna noodles on bottom of disposable pan.  Pour half of chicken mixture over noodles.  Sprinkle on about half of Colby-Monterey Jack cheese.  Repeat layers:  noodles, chicken mixture, and Colby-Monterey Jack cheese. Cover and refrigerate or freeze until ready to bake.  If frozen, allow at least 24 hours to thaw in the refrigerator.  Bake, uncovered, in a 350 degree oven for 45 - 60 minutes, or until cheese begins to brown around edges.
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