1 whole chicken (about 3 lbs.)
4 c. water
Salt as desired
3 celery stalks
1 onion, cut in quarters
1 can cream of chicken soup
1 c. dairy sour cream
1 c. grated Parmesan cheese
Green onions, chopped
1/2 tsp. garlic salt
8 oz. lasagna noodles
2 c. grated colby cheese
2 c. mozzarella cheese, grated

Place chicken in large saucepan with water, salt, celery and onion. Cook 1 hour or until done. Cool chicken, debone and cut in bite size pieces. Save broth and set aside.

Combine mushroom and chicken soups with sour cream, grated Parmesan cheese, green onions, garlic salt. Add cut up chicken. Cook lasagna noodles in reserved chicken broth until tender. Alternate in buttered 9"x13" baking pan - noodles, chicken sauce, grated cheese. Bake 40 minutes at 350 degrees.