8 oz Lasagne noodles
4-6 boneless chicken breasts, cooked and shredded (or diced)
2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
1 cup parmesan cheese
1 can cream of celery soup
1 can cream of mushroom soup
½ cup milk
1 cup sour cream
1 tsp dried basil
¼ tsp garlic powder
8 oz jar of sliced mushrooms, drained (optional)
½ cup onion, chopped (optional)
Mix last 8 ingredients (soups, milk, sour cream, basil, garlic powder, mushrooms, onions) together to make mushroom sauce, set aside (in fridge). Cook lasagne noodles as directed on box and drain. Preheat oven to 350 degrees. Grease bottom only of 9x13 pan. Spread a small amount of mushroom sauce in the bottom of pan. Layer noodles, chicken, mushroom sauce, cheese; repeat 3 layers.
Bake covered for 30 minutes, then uncover and bake additional 15 minutes. Let stand for 10 minutes before serving.
