Juleen’s Chicken Alfredo Lasagna

1 (12 oz.) Package of Oven-Ready Lasagna

2 (10.5 oz.) Cans of Cream of Chicken Soup

1 (16 oz.) Jar of Alfredo Sauce

2 Cups of Shredded Mozzarella Cheese

1/2 Cup Grated Parmesan Cheese

2 Eggs Slightly Beaten

1 Tsp. Dried Basil

1 Cup Chicken Broth

4 Small Chicken Breasts Cooked and Cubed

Preheat oven to 375 degrees.  In a large bowl, combine Cream of Chicken Soup, Chicken Broth, and Alfredo Sauce with Parmesan Cheese, Eggs, and Basil, mix well.  Spread sauce to lightly cover the bottom of a 9″ x 13″ pan. Place a layer of the Oven-Ready Lasagna over the sauce.  Spread another layer of sauce on top and evenly distribute half of the chicken over the top, then sprinkle with Mozzarella.  Repeat layering once, then add another layer of Lasagna, sauce and Mozzarella, omitting the chicken this time.  Cover tightly with foil and bake for 45 minutes.

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