If you're looking for a way to make lasagna without the traditional red sauce, then this recipe's for you! This recipe is also good for using up your leftover rotisserie chicken.
Heat oven to 350 degrees. Spray 13x9 inch (3-quart) glass baking dish with cooking spray.
Cook and drain the noodles, as directed on package.
While the noodles are cooking, take a 3-quart saucepan and melt the butter over medium/high heat. Cook the onion in the butter for about 5 minutes, stirring occasionally. Remove from heat.
Stir in the milk, soup, and pepper.
Place four noodles in the baking dish. Top with about 1 cup of the soup mixture, half of the ricotta cheese, half of the chicken, 2/3 cup mozzarella cheese and 1/3 cup cheddar cheese.
Repeat your layers once, starting with the noodles. Place the remaining four noodles on top. Then top with remaining soup mix, cheeses and sprinkle parmesan cheese over top of everything.
Bake uncovered 50-55 minutes or until hot in center and golden brown. Let stand 15 minutes before cutting.