Sounds like chicken lasagna.

Here's recipe from Southern Living

Yield: Makes 8 to 10 servings

Chicken Lasagana
Ingredients
1 tablespoon butter or margarine
1/2 large onion
1 (10 1/2-ounce) can reduced-fat cream of chicken soup, undiluted
1 (10-ounce) container refrigerated reduced-fat Alfredo sauce
1 (7-ounce) jar diced pimiento, undrained
1 (6-ounce) jar sliced mushrooms, drained
1/3 cup dry white wine
1/2 teaspoon dried basil
1 (10-ounce) package frozen chopped spinach, thawed
1 cup cottage cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg, lightly beaten
9 lasagna noodles, cooked
2 1/2 cups chopped cooked chicken
3 cups (12 ounces) shredded sharp Cheddar cheese, divided
Preparation
Melt butter in a skillet over medium-high heat. Add onion, and sauté 5 minutes or until tender. Stir in soup and next 5 ingredients. Reserve 1 cup sauce.

Drain spinach well, pressing between layers of paper towels.

Stir together spinach, cottage cheese, and next 3 ingredients.

Place 3 lasagna noodles in a lightly greased 13- x 9-inch baking dish. Layer with half each of sauce, spinach mixture, and chicken. Sprinkle with 1 cup Cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup sauce. Cover and chill up to 1 day ahead.

Bake at 350° for 45 minutes. Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving.

Here is another recipe for you to look at - I have made this and its good! But, honestly, I would think your hostess would be flattered if you would ask for her recipe - I think anybody would be.

Scott's Chicken Lasagne

9 Lasagna Noodles

1/4 cup butter/margarine
8 oz/3 cups sliced fresh mushrooms
2 garlic cloves, minced
1/2 tsp. salt
1 tsp. lemon juice
1/4 cup flour
2 cups milk
2 whole chicken breasts or equivalent, stewed and cubed
1 cup of the liquid you cooked the chicken in
1/2 cup chopped fresh parsley
15 oz. carton ricotta cheese
2 eggs
3 cups chopped fresh broccoli
8 oz/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Cook lasagne noodles, drain and rinse in hot water.

In large saucepan, melt butter, add mushrooms, garlic salt and lemon juice. Saute mushrooms unitl tender, about 5 minutes. Add flour; blend well. Add milk and chicken juice; cook over medium high heat until mixture thickens and boils, stirring constantly. Stir in chicken and 1/3 cup parsley.

Heat oven to 325. Mix Ricotta and parmesan cheese with beaten eggs. Layer 1/3 each noodles, ricotta mixture, mozzarella, sauce and broccoli (for the top layer I do the broccoli then the mozzarella on top). Sprinkle with remaining parsley. Bake for 45 minutes or until bubbly. Let stand 10-15 mnutes before serving.

Why NOT ask for the recipe? Most people are flattered to hear that something was enjoyed so much they want the recipe. Some won't share recipes, which I never understood, but I would go ahead and ask. Or just experiment and see if you can make your own a little better.

Yes, ask for the recipe and share it with us.

I love when I'm asked for a recipe because it makes me feel good to know someone really enjoyed what I made, so go ahead and ask. I think the host would be flattered.

I emailed her and asked if she would share the recipe but she hasn't answered. I hope she does, when she has time.

If she gives it to me, I will share with you all.

ivamae

It sounds like a simple casserole or like I make using left overs for my family.
I cut up chicken (cooked), or cook the chicken breast, then cut up, pan fry some onions, which can be diced or sliced very thin, then add mushroom, etc and I like to use cream of celery soup.
Mix with noodles, I also add olives and grated cheese and if I have time will bake, or not, just mix everything together for a hot dish.