FoFa says:
"So far only made this once, for my tastes I think it needs a little tweaking, but it is still pretty good as is.
I'm thinking a good grind of black pepper on each layer might be the trick for me. but I like a little spice, and black pepper."
8 ozs. lasagna noodles
10.75-oz. can cream of mushroom soup
10.75-oz. can cream of chicken soup
1/2 cup grated Parmesan cheese
1 cup sour cream
3 cups diced cooked chicken
2 cups grated mozzarella cheese, divided
1. Cook noodles as directed on package. Drain.
2. In a large mixing bowl, blend soups, Parmesan cheese, and sour cream. Stir in diced chicken.
3. Put one-fourth of creamy chicken mixture in the bottom of a greased 9 x 13 baking pan.
4. Alternate layers of 1/3 noodles, 1/3 chicken mixture, and 1/3 mozzarella cheese, repeating the layers 2 more times.
5. Bake uncovered at 350° for 40-45 minutes.
6. Allow to stand for 15 minutes before serving.