Cassie Craves! I have made this several times now, it's one of Gray and I's favorites! It's so creamy without being super overwhelming! I also froze this before A came home and then thawed it and baked it, it was perfect!
1 lb chicken breast (cooked and shredded)
1 tbsp olive oil
3 cloves garlic (minced)
2 cans cream chicken soup
1 8oz package cream cheese
2 cups sour cream
1 cup milk
1 cup chicken broth
1 tbsp Italian seasoning
Salt and pepper to taste
1 box no-boil lasagna noodles
4 cups shredded colby jack cheese
Heat oven to 350. Saute the garlic in olive oil over medium low heat, add the cream of chicken soup, cream cheese, sour cream, milk and broth to the pan and stir until everything is melted and combined. Add salt, pepper and Italian seasoning and stir. Add chicken and let the mixture simmer for 3 to 5 minutes. Put a layer of the mixture in the bottom of a 9x13 pan, then do a layer of noodles, then the mixture then cheese, repeat until everything is done making sure to end with the cheese. Bake for 40 to 50 minutes or until bubbly.
This recipe was linked to the Cream Cheese Ingredient Spotlight on Eat at Home Cooks.