Chicken Lasagna

*
*1 Box (16 ounce) Lasagna Noodles

*2 Rotisserie Chickens, chicken removed from bones and cut into bite size pieces

*3 cups Chicken Stock

*1 (8 ounce) Greek Yogurt Cream Cheese, room temperature

*1 (12 ounce) container Sour Cream

*1 and 1/2 (36 ounce) containers Cottage Cheese

*1/3 cup minced bottled Garlic

*2 cups grated Mozzarella Cheese, more if needed

*1 teaspoon Garlic Powder

*2 teaspoons Onion Powder

*1 teaspoon Freshly Ground Pepper

*Red Pepper Flakes, 1/4 teaspoon or to taste

*Sea Salt, to taste

*
Cream Cheese Sauce:

*
In a bowl mix together the sour cream and cream cheese, mixing until combined.

*
Add to the cream mixture the cottage cheese, bottled minced garlic, cottage cheese, onion powder, garlic powder, 1/3 of the mozzarella cheese, Salt and Pepper to taste. Set aside until layering.

*
Note:  In a crock pot use a crock pot liner (for easy cleanup).

*

Layer In the crock pot:

*
*Pour the Chicken stock into the crock pot

*3-4 Lasagna Noodles, break noodles as needed to fit in crock pot

*1/3 Rotisserie Chicken Pieces

*1/3 Cream Cheese Sauce

*Repeat layers 2 more times and then top with a layer of noodles and remaining mozzarella Cheese.

Cook in the crock pot on low for 4 hours or according to your crock pot instructions.

Optional: Top or garnish with red pepper flakes and chopped parsley or Cilantro after cooking.

Enjoy!

Lindy