Chicken Lasagna I Recipe -
Chicken Lasagna I Recipe

Chicken Lasagna I

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"A good chicken lasagna recipe from my husband's grandmother. She served it with a tossed salad and light desert."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
  3. In a saucepan melt the butter and saute the onions, green peppers, red peppers, mushrooms. Add chicken soup and milk; cook until smooth.
  4. In a 9x13 inch baking dish, layer noodles, cooked chicken, soup mixture and cheeses. Alternate until gone. Bake in a preheated oven for 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 14, 2008

Karen - Thank you for a GREAT recipe!!! All I did was double the sauce like others suggested, and I had a flavorful, lasagna with an excellent creamy sauce. What a keeper! Just make sure you season your chicken well before adding to recipe. I just bake mine with a little fresh ground pepper, poultry seasoning, garlic salt and cracked red pepper before baking. I will make this again and again! (No boil lasagna noodles work great with this and cut the work down!)

Most Helpful Critical Review
Dec 17, 2008

Good ideas to work from - can only use 9 noodles, must increase liquid, needs some kind of flavor twist. I cooked two frozen breasts in a little broth for chicken which was plenty, added the broth to sauce, about half cup. I used some leftover evaporated milk and whole milk, total about 1 cup. Wasn't sure about the cottage cheese, but mooshed it a little with a fork and then combined with other cheeses - I cut down on the cheddar and used some italian mix. Seemed easier than traditional lasagna somehow, but probably the same amount of work. My husband liked it, but not the kids, though they don't like much.

May 10, 2006

I have made this several times and everyone just loves it. I have added in a layer of spinach a couple times just to sneak in a good veggie. But its great either way. Freezes well. Using the 'no-boil' lasagna noodles makes it even easier. I like to use a bit more cheese too.

Dec 17, 2009

I really liked this recipe. I used ricotta instead of cottage cheese though, and I used 2 cans of the soup. Plus I think I used more cheese than it called for. It was really good. I made it in 2 8x8 pans and then baked one to eat right away and just put the other one in the freezer to eat later. When I was ready to eat it, I defrosted it in the fridge overnight and then baked it; it reheated really well!

Dec 18, 2003

This is GREAT. I double the mushroom sauce

Dec 08, 2003

Great recipe - although - I only used 9 lasagna noodles rather than 18 - I would think you would need to double the rest of the ingrediants to use 18. My family loved it, thought it was delicious.

Oct 27, 2002

This recipe was delicious. Of course, I'm the type of chef who loves to alter recipes just a touch so I used less lasagna noodles and substituted mozzarella cheese. It would be great any way you do it.

Jun 10, 2003

I thought that this was a great one! Made it for my monthly dinner with the girls and they just loved it. The only thing that I changed was there was not enough liquid. I ened up putting about 1.5 cups of milk.


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  • Calories
  • 555 kcal
  • 28%
  • Carbohydrates
  • 46.8 g
  • 15%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 24.3 g
  • 37%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 37.5 g
  • 75%
  • Sodium
  • 748 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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