1 lb Boneless Skinless Chicken Breast, cooked and shredded (I chopped in food processor)
1 yellow onion, diced
1 jar Pasta sauce, 24 oz
minced garlic, I used approx 3-4 cloves
Lasagna Pasta, 3/4 lb
16 slices of Kraft Swiss cheese, (individually wrapped sandwich type)
10 oz shredded Mozzarella Cheese
1 Tbs Table Salt
1 C Water
9" x 13" dish
1. Cook lasagna noodles according to the package directions. If freezing under cook a little so they don't end up mushy.
2. Saute the onion and garlic in olive oil in a deep pot until the onion is golden in color.
3. Add the chicken, salt and water. Cook on Medium until the sauce thickens a little bit. Add small amounts of water if it gets too thick, just be careful not to thin it too much.
4. Lightly coat the bottom and sides of the baking dish with olive oil to avoid noodles sticking.
5. Place a layer of noodles on the bottom of the dish. Spoon sauce over top of noodles. Place a layer of Swiss cheese on top of noodles. ( I folded each slice in half, separated, and used approx. 3 halves for each lasagna noodle.)
6. Place a layer of noodles on top of Swiss cheese and repeat 2-3 more times, or until the Swiss cheese is all used. (Typically I would finish the last layer and have 1-2 slices left, so I just added those to the top layer because it was not enough for an additional layer.)
7. On the last layer of noodles, top with sauce, and then cover with all of the mozzarella cheese.
To serve immediately: Bake in oven at 350 degrees for 25 minutes or until cheese is melted, turning gold. Let cool for 10 minutes and serve.
1. Cover with heavy duty foil and freeze.
2. If you thaw it completely before baking (it will take about 1 1/2 to 2 days). Bake at 350 degrees covered for 45 minutes. Check after about 30 minutes to be sure all is progressing well. Uncover for the last 5-10 minutes for the cheese to melt and brown.
3. There is a little more guess work in the unthawed area. I have researched that it could take up to 2 hours covered at 325 degrees. Uncovering the last 10 minutes to brown the top. (Keep a close eye on this and use your experience to guide you as it is an estimate.)
4. If you have a thermometer it should read approximately 165 degrees in the center.
Modified from http://www.ehow.com/ - The original recipe called for 2lbs of chicken shredded. Due to the amount being made I chopped it in my food processor. I don't know if the smaller chicken pieces seem to have made the sauce too thick so I reduced the amount of chicken to 1lb. Also, they suggested you use 8 full slices of Swiss on each layer, I felt that would be too cheesy and made the adjustments above to give more pasta pieces. *****In the directions it stated to only use Kraft sliced Swiss, individually wrapped kind, due to other brands/varieties not melting as creamily. I followed this suggestion*****