10 - 11 lasagna noodles
1 (10 ounce) can cream of chicken soup
1 cup chicken broth
6 ounces cream cheese softened
1 cup sour cream
1/2 teaspoon salt
1/2 cup Swiss cheese shredded
1 cup Cheddar cheese shredded
1/4 cup parsley
2 cups mozzarella cheese shredded
3 cups chicken breasts cooked and chopped
Cook lasagna noodles according to package directions. Drain. In a bowl combine soup and broth. Stir until smooth; set aside. In a separate bowl, combine cream cheese, sour cream, salt, Swiss cheese, and parsley. Set aside.
In a greased 13 x 9 x 2-inch dish, first layer noodles, then half of the cream cheese mixture, half of the cooked chicken, and then half of the soup mixture. Sprinkle on half of the cheddar cheese and mozzarella. Repeat those steps again and finish with a layer of noodles. Cover with remaining mozzarella and cheddar cheese. Bake at 375° for 25 minutes or until bubbly. Let stand 10 minutes before serving.