Creamy Chicken Lasagna

So tonight was the first dinner I cooked for Anthony and intern Stephanie.
I made a creamy chicken lasagna! I thought it tasted fabulous. Anthony was a little skeeved by the mushrooms and thinks spinach would be better. You could really toss whatever veg you like in this. Its the creamy mixture and the tomato sauce that really made it taste fabulous.

This recipe is from one of the fabulous people of the internet. http://tinyurl.com/6mxfpo

Creamy Chicken Lasagna

9 no-boil lasagna noodles (I actually used regular noodles and boiled them while the chicken breasts were boiling)
3 boneless, skinless chicken breasts
1 package baby bella mushrooms (I used more like a half a package but it was a big box)
1 sweet onion, diced
2 cloves garlic, minced
2 boxes cream cheese (room temperature)
2 cups mozzarella cheese, divided
1 chicken bouillon cube
2 teaspoons dried basil
1 teaspoon garlic powder
ground black pepper
1 jar favorite sauce

Boil the chicken until no longer pink, about 20 minutes, then chop or shred. Saute mushrooms and onion in olive oil until soft, adding minced garlic at last minute. In large bowl, combine chicken, sauteed veggies, cream cheese, 1 cup mozzarella, basil, garlic powder and pepper. Dissolve the bouillon cube in 1/4 cup VERY hot water, and add to chicken mixture.

The sauce that was creamed was ultra fabulous. Intern Stephanie said it smelled fabulous

Spread 1/3 of tomato sauce in bottom of 9x13 pan, and top with 4 noodles. Spread half of chicken mixture on top, then 1/3 of sauce, the noodles, then rest of chicken mixture, then noodles. Top with remaining sauce and sprinkle with remaining cup of mozzarella. Cover with foil and bake at 350 for 45 minutes, then uncover for 15-20 minutes.

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