Chicken Lasagna IV Recipe -
Chicken Lasagna IV Recipe
  • READY IN hrs

Chicken Lasagna IV

Recipe by  

"This is a wonderful recipe passed on to me from my Dad. It is simple and delicious -- perfect for family gatherings! I usually make this dish the night before and pop in the oven the next day. This dish also freezes very well."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
  3. In a medium bowl, combine chicken soup, mushroom soup, onion, Parmesan cheese, sour cream, mayonnaise and garlic salt.
  4. In a 9x13 inch baking dish, layer 1/3 of the noodles, soup mixture, chicken and cheese; repeat 3 times, ending with cheese.
  5. Bake in preheated oven for 1 hour.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 11, 2004

This was to die for!! It was very rich. It could easily be made lighter by substituting low fat/fat free mayo, sour cream, and soups. Can't wait to make it again!!

Most Helpful Critical Review
Oct 27, 2002

All I can say is YUCK!! But... my boyfriend absolutely LOVED it, so I gave it a rating of 3 stars. I guess it's a matter of "to each, his own," but I thought it was WAY too rich (and I love rich foods), WAY too salty and even the smell of it made me sick. It was just too ooey and gross for me. My boyfriend felt bad that I hated it though because he loved it so much and wanted me to make it for him again! He had 2 huge helpings! Maybe I'll try it again, but with garlic powder, not garlic salt, and I'll add some sort of veggie like asparagus or broccoli to absorb all the goo. Good luck to whoever tries it - it's definitely a hit or miss recipe.

Oct 07, 2002

This recipe went over really well with everyone at our house! I would suggest pre-cooking the onions a bit as they were a little crunchy. I added some Tyme and ground pepper for a bit more flavour and used some mozzarella with the cheddar cheese. I also COVERED it to bake it, then removed the foil for last 10 minutes and broiled to brown the top. Very good recipe.

Jun 05, 2007

I thought this recipe was pretty good. My husband did not care for it because he prefers my "real" lasagna, but found it better the second day. Onions are a lot better when cooked! Picky kids didn't mind it either!! Will definitely make again. Oh, and I substituted ricotta for the mayo! Yum!

Aug 21, 2009

I tried this recipe for a candidate for a wedding reception. I made the following changes: 1: I cooked my chicken in water with one envelope of Lipton's Golden Onion soup mix, reserved liquid 2: Added 16 oz bag of frozen broccoli 3: Combined chicken, soups, parmesan cheese, ommitted sour cream, added 4oz Cream cheese, garlic powder and italian seasoning to taste, and 2 cups of reserved liquid from chicken. 3: I then layered sauce, uncooked noodles, sauce, broccoli, Italian cheese, noodles, sauce, broccoli, cheese...ended with noodles, sauce and cheese..then poured remaining liquid from chicken over top, baked in oven, covered for about an hour, then uncovered for about 15-20 minutes or until brown....This turned out really good...For the reception, I am thinking about making this in lasagna rolls for an elegant presentation..I'll update on the results..

Oct 03, 2007

Very tasty recipe, but definately rich with all the soup and cheese. After reading other reviews regarding the strong onion flavor, I tried using 3 Tbls. of dried minced onion soaked in an equal amount of cold water to reconstitue. (2 T. dried minced is normally equal to 1/3 c. fresh minced or 1 med. onion, chopped) Then I added it to the soup mixture after sqeezing out the excess water. This worked very well for two reasons. Because of the minced size it seemed to distribute throughout the dish well; and it made the lesser amount of onion enough to add flavor without being overwhelming.

Jan 30, 2008

I made this last night for supper and my 8 yr old son who is a very picky eater absolutely loved it. My friend and her son also came by and had dinner with us. The only adjustment that I will make it to saute the onions with butter before adding. Other than that, dish was perfect. Will definitely make again and forward to friends and family.

Jan 17, 2004

My attempt at this recipe was rather dissappointing because it came out too salty and I can't figure out why. However I would try it again making sure I keep track of the salt content and I would also saute my onions before adding them to the dish.


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  • Calories
  • 618 kcal
  • 31%
  • Carbohydrates
  • 28.4 g
  • 9%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 37.6 g
  • 58%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 41.2 g
  • 82%
  • Sodium
  • 1166 mg
  • 47%

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

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