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1 (2 1/2-3 pound) broiler fryer
6 cups water
1 teaspoon salt
1 garlic clove, minced
2 tablespoons melted butter
1 can cream of celery soup, undiluted
1/2 teaspoon oregano
1/4 teaspoon pepper
8 lasagna noodles, uncooked
1 (8-ounce) loaf process American cheese cut into
1/4-inch slices, divided
2 cups (8 ounces) shredded Mozzarella cheese,
2 tablespoons Parmesan cheese

Place chicken, water, and salt in Dutch oven; bring to a boil.
Cover, reduce heat and simmer 45 minutes or until tender. Drain,
reserving broth, and let cool slightly. Bone and skin chicken,
cutting in bite-size pieces. Cook garlic in butter over medium
high heat 2 minutes, stirring constantly. Add soup and 3/4 cup
reserved broth, oregano, and pepper. Cook lasagna noodles
according to package directions in remaining broth, adding water if
necessary; drain. Spoon small amount of sauce into a lightly
greased 11x7- inch pan. Layer with half of each: noodles,
chicken, sauce, cheeses. Repeat with noodles, sauce, and chicken.
Bake at 350 degrees for 25 minutes; top with remaining cheese and bake an
additional 5 minutes. Let stand 10 minutes.

Yield: 6 servings.

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