Chicken lasagne

half a cooked chicken, shredded, OR two large chicken breasts, chopped and cooked
lasagna noodles
½ cup sour cream
¼ cup ricotta cheese or cream cheese
1 can cream of mushroom soup
1 cup grated cheddar cheese
¼ cup parmesan cheese
1 teaspoon minced garlic
Italian herbs

Boil the noodles according to package instructions; make sure to add a little oil to the pan to prevent noodles from sticking together. Rinse in cold water and set aside.

Mix the cream soup, sour cream, ricotta, garlic, parmesan cheese and herbs together until well combined.

Layer in a greased baking dish: lasagne noodles (spread a little sauce in the pan before adding them), then seal the noodles in with half of the sauce followed by half of the chicken and half of the cheese. Repeat the layers. On the top sprinkle the remaining cheese.

Bake in a 180 degree oven for 20-30 minutes or until cheese is melted and the lasagne is hot through.

I served this with corn and the sweetness went very well with the lasagne, which was delicious - I'll be making it again.