Sarah's Chicken Lasagna Recipe -
Sarah's Chicken Lasagna Recipe

Sarah's Chicken Lasagna

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"This recipe is very different from the tomato based lasagna. It is a creamy lasagna, and very good. This freezes well, and can be prepared in advance."

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Ingredients Edit and Save

Original recipe makes 8 - 10 servings Change Servings


  1. Cook noodles in a large pot of boiling water until done. Rinse, and drain. Set aside.
  2. In a medium saucepan, saute green pepper and onions in butter or margarine over medium heat. Stir in undiluted soup, milk, mushrooms, pasteurized cheese, pimento, and basil.
  3. Place half of the noodles in 13 x 7 x 2 inch baking dish. Layer with half of the cream sauce, 1/2 cottage cheese, 1/2 diced chicken, and 1/2 Parmesan cheese. Repeat layers.
  4. Bake at 350 degrees F (175 degrees C) for 45 minutes.
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Reviews More Reviews

Mar 31, 2004

This was tasty and different! Takes awhile to put together. I was never a fan of Velveeta, but it adds a nice flavor. Didn't have the pimento pepper, so I substituted a yellow pepper and was pleased with the taste. Also, I made three layers instead of two and would recommend putting all the chicken inside since it dries out on the top during cooking. Thanks for sharing!

Nov 13, 2008

this recipe is very good. i didn't have any velvetta so i just used mozarella instead. it was delicious. next time i will try it with velvetta just to compare the diffence.

Jul 01, 2006

This is pretty good. I guess it's kind of hard to go wrong with velveeta and condensed soups. HOWEVER, why anyone on God's green earth would put cottage cheese in lasagna is beyond me. There's a reason for Ricotta cheese. It's not lumpy and it doesn't have a sour after taste. Come on people... Cottage Cheese? I just don't get it. Sorry for the rant, this is a great recipe... worth trying when you're stuck with left over chicken.

Jun 22, 2003

I have been serving this a lot and everyone loves it. It also freezes well. The only drawback is the huge mess that you get when you grate Velveeta cheese. One of these days I will probably try cutting it into small cubes, instead.

Mar 25, 2007

I really liked this recipe, but it was very soupy even though I cut the milk in half as other reviewer's recommended. I would completely omit it next time. I also thought it could use more pasta and next time might try penne pasta instead of lasagna. I added a small fresh clove of minced garlic. I did make one substitution: I used an italian mix of pre-shredded cheese because I don't like processed cheese. Overall, the recipe is quite good, quick, and easy and I will definitely make it again.

Jun 22, 2003

We really enjoyed the taste of this lasagna, and got lots of great comments from company. We did find it very soupy--we cut the lasagna and within seconds the cuts had disappeared, and we just sort of scooped it on people's plates.

Jun 22, 2003

Not any harder to make than regular lasagna, but a wonderful change, and great for potlucks. Even better left-over.

Dec 09, 2010

I skipped out on the milk as others and suggested. Added 3 layers of Lasagna instead of just two and saved some of the sauce just to coat the top layer of lasagna and also used parmesan cheese on the top layer. I also used red peppers instead of pimento and sauteed them with the green peppers and onions. My fiance and I both loved it and can't wait to have it for our lunch leftovers.


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  • Calories
  • 464 kcal
  • 23%
  • Carbohydrates
  • 28.4 g
  • 9%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 24 g
  • 37%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 33.5 g
  • 67%
  • Sodium
  • 1351 mg
  • 54%

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

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