Chicken Lasagna

Chicken Lasagna - so yummy!

4-5 chicken breasts, cooked and cubed
3 Tbsp. Butter
2-3 bell peppers, chopped (I use one of each color – red, green and yellow)
1 chicken bouillon cube
1 tsp salt
10 Tbsp flour
lasagna noodles
salt and pepper
1 large onion, chopped (I use equivalent amount of onion powder)
1 cup chicken broth
1 stick butter
¼ cup chopped onion (I use equivalent amount of onion powder)
6 cups milk
1 Tbsp. Italian seasoning
1 tsp garlic powder
2 cups shredded cheese (I use mixture of parmesan and mozzarella)

In a large skillet, cook peppers and onion in 3 Tbsp melted butter until tender. Add chicken broth, bouillon cube and cooked chicken. Cook over med-low heat until all liquid is gone. In a separate skillet, make a white sauce of 1 stick butter, 1 tsp salt, Italian seasoning, garlic powder, flour, onion and milk.

Follow package directions for your lasagna noodles. I use the Barilla lasagna noodles that do not have to be cooked before you assemble the dish – I have modified the recipe so that there is enough moisture to use these noodles. If you are using the regular lasagna noodles, cook them ahead of time and reduce the amount of white sauce you make.

In a 9x13 dish, place 1 cup white sauce in bottom, then layer noodles, chicken mixture, white sauce and cheese, ending with noodles covered with remaining sauce and cheese. Cover with foil and bake at 375 for 50-60 minutes. Makes 8-12 servings.

Original recipe from "What's Cooking in the Tropics III" (a cookbook of IMB missionaries serving in South America)