Creamy Chicken Lasagna

SUBMITTED BY: Caroline PHOTO BY: Billy K

"This is an unusual but fantastic combination. Everyone that tastes it raves!"

PREP TIME	25 Min
COOK TIME	1 Hr 5 Min
READY IN	1 Hr 30 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

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INGREDIENTS

3 skinless, boneless chicken breast halves
6 uncooked lasagna noodles
1 cube chicken bouillon
1/4 cup hot water
1 (8 ounce) package cream cheese, softened
2 cups shredded mozzarella cheese
1 (26 ounce) jar spaghetti sauce

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DIRECTIONS

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.
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.
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.
Spread 1/3 of spaghetti 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.
Bake for 45 minutes in the preheated oven.

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REVIEWS

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Reviewed on Dec. 28, 2003 by ADLUV

I was looking for a lasagna recipe that didn't use ricotta cheese (my brother refuses to eat it.) He absolutely loved this dish. It is a nice change from regular lasagna. The only thing I did differently was added some garlic powder, pepper and Italian seasoning to the cream cheese mixture, and also used oven ready pasta to cut down on cooking time. If you do try the oven ready pasta be sure to cover it with foil for the majority of cooking time, then for the last 10 minutes or so uncover to let the cheese get golden brown.

13 users found this review helpful

Reviewed on Oct. 1, 2006 by LEXIANDJACK

Wonderful recipe! I poached frozen chicken breasts with chopped vidalia onion, celery tops, bay leaves, seasoned salt, and cracked black pepper for about two hours on a low simmer. I then shredded the cooked, cooled chicken, and in another pan sauteed one more chopped vidalia onion with two chopped, sweet, red bell peppers, two red chili peppers, oregano, and two cloves of garlic minced in a little olive oil. I added this mixture to the chicken, tossed in enough of the spaghetti sauce to lightly moisten the mixture, then proceeded with the rest of the recipe. Everyone loved this, and I had to send leftovers home with my daughter and son-in-law (I made mine in a 13 x 9 pan with nine lasagna noodles.) This recipe is OUTSTANDING! Thank you for sharing it.

11 users found this review helpful

Reviewed on Nov. 17, 2005 by LITTLEONE250

I usually don't rate recipes if I alter them, but I am going to for this one. I will give it three stars but had the recipe been as I altered it, I would have given it five stars. I sauteed finely chopped mushrooms, red peppers, green and yellow onions and garlic. I also added spinach to the mixture. I loved the cream cheese part although I was worried it would be weird. It was really great. I topped it with mozzerella, parmasan and oregano for some color. After all that, it was the best chicken lasagna ever! :o) This is a good starting recipe to 'tweak' to your own liking.

11 users found this review helpful

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