Melt butter, sauté onions, and celery, add mushrooms, chicken soup, milk, basil, parsley and simmer 2 minutes. Add chicken.
Cook lasagna noodles according to package directions.
In 9x13 greased pan layer :
Repeat layer a second time.
Bake at 350 degrees for 45 minutes. Let sit 5 to 10 minutes before serving.
To quickly cook chicken for this casserole : Cover chicken breast with water in large pan. Bring to a boil and then lower heat to a simmer. Simmer for 9 minutes. Remove from heat and cover for 15 minutes. Rinse under cool water before dicing.
I use the kind of lasagna noodles you need to boil because the no boil type is so thin there doesn’t seem to be any substance to the casserole. You don’t have to use mushrooms if you don’t like them! Just leave out the 2 cans of mushrooms. This casserole can be put together the day before and kept in refrigerator.
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|Serving Size: 1 Recipe (1601g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1844 (61%)|
|Amt Per Serving||% DV|
|Total Fat 204.9g||273 %|
|Saturated Fat 98.6g||493 %|
|Monounsaturated Fat 61g|
|Polyunsanturated Fat 23.9g|
|Cholesterol 793.3mg||244 %|
|Sodium 6465.6mg||223 %|
|Potassium 1719.3mg||45 %|
|Total Carbohydrate 53.2g||16 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 53.1g|
|Protein 233.5g||334 %|
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Calories per serving: 3021
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