Here's a re-post of the lasagna and the recipe for Parmesan Garlic Pull Apart Bread:
Connie’s Rotel Chicken Lasagna
1 (15 oz.) container ricotta cheese
8 oz. cream cheese, softened
1 can condensed cream of cheddar soup
1 can Rotel tomatoes
2 - 3 c. cooked chicken or turkey, chopped
2 cups shredded Velveeta or cheddar cheese
8 lasagna noodles
2/3 - 1 c. boiling water or chicken broth
2 cups shredded Italian-blend cheese
Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
Combine ricotta cheese, cream cheese, soup, Rotel tomatoes and chicken.
Place a very thin layer of the chicken/cheese mixture in bottom of baking dish. Top with four of the uncooked lasagna noodles.
Spoon 1/2 of the chicken/cheese mixture over noodles. Sprinkle with the shredded Velveeta.
Add another layer of noodles. Top with the remaining cheese mixture. Sprinkle with remaining Velveeta.
Slowly pour boiling water into dish, around the edges. Cover tightly with foil.
Bake for about an hour. Remove from oven. Sprinkle with Italian-blend cheese. Return to oven long enough to melt cheese. Remove from oven and allow to cool a bit before cutting.
Parmesan Garlic Pull Apart Bread Parmesan Garlic Pull Apart Bread
1/4 cup melted butter
1 clove garlic, minced
3 tablespoons grated Parmesan cheese
1 tablespoon parsley (dried or fresh)
1 can (12 oz) refrigerated layered buttermilk biscuits
Preheat oven to 375 degrees.
In small bowl, stir together butter, garlic, cheese and parsley.
Remove biscuits from packaging. On baking pan with sides, make 2 loaves of 5 biscuits each. Set the biscuits on their edges, just touching each other end-to-end, like the biscuits were in the can, only in 2 groups of 5.
Split each biscuit in half horizontally; divide butter evenly between biscuits and spread in between split layers. Reshape the loaves.
Bake 11 to 14 minutes or until loaves are deep golden brown and thoroughly baked.
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