6 whole chicken breasts (or 2 small whole chickens)
2 pkg. (10 oz.) chopped spinach or broccoli
1/2 lb. mushrooms
2 onions
1 lb. Ricotta cheese
12 to 16 oz. grated Mozzarella
1/2 lb. grated Parmesan
2 cans cream of mushroom soup
16 oz. sour cream
8 lasagna noodles or enough for 2 layers depending on size of pan
1 stick butter
2 eggs

Boil chicken. Cool, bone, tear into strips. Cook spinach or broccoli, drain. Saute onions and mushrooms in butter. Add spinach or broccoli to this mixture. Mix grated cheese together. Blend Ricotta with eggs. Combine cheese and Ricotta mixture. Over low heat, blend soup and sour cream. Cook noodles. Layer soup mix, noodles, chicken, vegetable mixture, Ricotta cheese mixture at least 2 layers of each ending with soup mix.

Bake at 350 degrees 40 minutes in a large pan as mixture is very generous. Bake covered 20 minutes, uncovered 20 minutes. Serves 10 to 12.