2 (10 3/4 ounce) cans condensed cream of chicken soup
1/2 cup sour cream
1 tablespoon butter
1 onion, chopped
1 clove garlic, minced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon ground black pepper
1/4 teaspoon poultry seasoning
2 cups cubed cooked chicken
2 cups shredded mozzarella cheese, divided
1 cup freshly shredded parmesan cheese (reserve 1/4 cup for sprinkling over the top once lasagna is assembled)
salt (I don?t add any salt, as the soup is already quite salty)
How to make White Sauce Chicken Lasagna:
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a rolling boil.
Add lasagna noodles to boiling water and place lid tightly back on the pot, immediately turn heat off, don?t open the pot for another 10-15 minutes (this produces perfect al dente pasta every time), Drain, and rinse with cold water and set aside.
While pasta cooks, melt the butter in a large saucepan over low to medium heat and cook the onion and garlic in the butter until tender, stirring frequently.
In a large bowl, mix together cream of chicken soup, sautéed onions and garlic mixture, sour cream, garlic powder, onion powder, oregano, basil, pepper, poultry seasoning, and 1/4 cup of shredded Parmesan cheese, and all of the cubed chicken.
In a 9×13 inch casserole dish start layering as follows: place 3 cooked lasagna noodles at bottom of dish, and spread half of the chicken mixture over the noodles, sprinkle 1/4 cup of grated parmesan cheese and 1/4 cup of mozzarella over the chicken mixture.
Create another layer by repeating above step.
Use last 3 noodles to cover the second layer, and spread the entire top of the lasagna with the remaining 1 1/2 cups of shredded mozzarella and remaining 1/4 cup of parmesan.
When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes @ 350 degree F (175 degrees C)
Remove foil and continue baking, for another 15-20 minutes or until cheesee browns nicely.
Let stand 10 minutes before serving, so lasagna can set as cheese cools (I usually let it set overnight, to allow for easier cutting).