3 pounds boneless, skinless chicken breasts
4 cups water
Salt and Pepper
3 celery stalks
1 onion, quartered
2 cloves garlic, chopped
1 can Cream of Chicken soup
1 cup sour cream
1 cup grated Parmesan cheese
green peppers, chopped
green onions, chopped
8 oz. lasagna noodles
2 cups Colby cheese, grated
2 cups mozzarella cheese, grated

In a large saucepan, add chicken breasts, water, salt and pepper (to taste), celery and onion. Cook 45 minutes or until chicken is done. Allow chicken breasts to cool, then cut into small pieces.

Using broth from step 1, cook lasagne noodles until tender.

In a bowl, combine chicken soup with sour cream, grated Parmesan cheese, green peppers, green onions and garlic. Mix, add chicken pieces and mix again.

Preheat oven to 350°F.

Butter a 9x13-inch baking pan and alternate layers of noodles, chicken mixture and grated cheese.

Bake for 40 minutes.

Submitted by: Elizabeth S. Wiebelt - Harvey, La.