Reviewer:

Grace T.

Cooking Level: Beginning

Living In: New York, New York, USA

Reviewed: Apr. 24, 2012

This was different, yet very tasty. I added spinach and extra mozzarella since we love it super cheesy.

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Reviewer:

adrianna

Reviewed: Apr. 22, 2012

I am making this again tonight for dinner. It is excellent. I don't cook my lasagna noodles. I added a little extra water (about 1/4 cup) to the cream cheese mixture and a little extra water to the sauce (1/4 to 1/2 cup) and bake it a little longer.

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Reviewer:

jmoore214

Reviewed: Apr. 20, 2012

I was really skeptical about this - might be 'too creamy', chicken might be 'too weird' or 'too dry' but it was really awesome. I did put some Italian seasoning in there but at the end either don't like the one I have or maybe don't think it was needed at all. I also used the ready-bake noodles, so thank you to the reviewer who posted to make sure it was covered while cooking to make sure the noodles cooked all the way. I've heard the secret to poached chicken - to maintain moistness - is to make sure the chicken cools completely in the water before removing to shred. After baking, this was totally delicious and moist - the chicken comes out soft and full of flavor. I didn't miss the ricotta or anything - this version stands alone perfectly. Really enjoyed it!

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Reviewer:

STARDUST_331

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

Reviewed: Apr. 8, 2012

I must have done something terribly wrong, but this was really just very average to me. I shouldn't have tried it since I don't like the texture of cream cheese in hot casserole-type dishes. Too grainy. My husband loved it though.

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Reviewer:

cycloneswin

Reviewed: Mar. 25, 2012

Great recipe. Marinated the chicken in Italian dressing and added some sautee'd garlic and onion to the chicken mixture. Added parm to the cheese. My 7yr old told me it was better then anything she ever ate and my husband loved it also. I will definitely make this again.

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Reviewer:

kittyag

Reviewed: Mar. 24, 2012

This was delicious! I used rotisserie chicken, and it was excellent. I would probably add a pinch of Italian seasonings. It would be much prettier as a thicker, and more layered lasagna, but it's still great.

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Reviewer:

Mrs. Appleseed

Reviewed: Mar. 16, 2012

I've been making this recipe for years and it is great! It's also a good base recipe for variations... substitute sauteed onion and mushroom for the chicken, or add a package of frozen spinach for a veggie... Also, I made this last week (as described, with spinach added to the cheese mixture, low-fat cream cheese and no-boil noodles) and then put it in the freezer for a week before baking it. It took longer (1.5 hours at 350 covered with foil) and it came out GREAT!

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