Cream Cheese Chicken Lasagna Recipe -
Cream Cheese Chicken Lasagna Recipe
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Cream Cheese Chicken Lasagna

Recipe by  

"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Caroline.)"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    1 hr 5 mins

    1 hr 30 mins


  1. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.
  2. Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.
  3. Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.
  4. Spread 1/3 of pasta sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
  5. Bake for 45 minutes in the preheated oven.
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Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2011

I tried this recipe for it's simplicity. The cream cheese is wonderful for some lasagna lovers who aren't big ricotta fans. I will definitely make it again, but will play with some other herbs and garlic as another review suggested, but it is a great base recipe to begin with. Thanks, Caroline!

Most Helpful Critical Review
Jan 13, 2011

I made this recipe with no changes and found it very bland and boring. I won't make it again.


17 Ratings

Dec 06, 2010

I followed this recipe but substituted Daves Gourmet Butternut Squash Pasta Sauce for the Tomato and Basil Sauce and it was delicious!

Nov 29, 2010

I don't usually look at recipes that have not been rated, but this one I did and I'm glad I did. Rich and yummy. I changed a few things though. First I used ground chicken (1 lb) and browned it, added a little water and simmered in some onions, broccoli and carrots along with 4 or 5 cloves of garlic. I added the broth and the cream cheese right into the frying pan, mixing it in well before layering it in the lasagna. Probably used more cheese than it called for, but I made a large pan. Added an extra layer of noodles. Would have added even more veggies but with 3 picky teenagers that wouldn't fly. Will definitely make it again. Thanks for the recipe!

Dec 15, 2010

This recipe was FANTASTIC exactly as written! My whole family LOVED it!!!!

Jan 31, 2011

I liked the idea of using cream cheese b/c I hate, hate, hate ricotta, and it was good; I wouldn't say great. I know lasagna shouldn't be crunchy, but with the shredded chicken, it was all sort of 'smooshy'. I think the cream cheese would be better w/ground beef/pork or ground turkey.

Feb 14, 2011

Not a bad meal. I used about half of a left-over rotisserie chicken, and it worked great. I added Italian seasoning and one clove of garlic to the chicken/cream cheese mixture.

Jan 05, 2011

Delish! I had to use 3 more lasagna noodles, though. I thought there was just enough sauce and my husband loved it!


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  • Calories
  • 448 kcal
  • 22%
  • Carbohydrates
  • 30.3 g
  • 10%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 24.1 g
  • 37%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 27.8 g
  • 56%
  • Sodium
  • 868 mg
  • 35%

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

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