Recipe by Sarah Young
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
chopped pimento peppers
diced, cooked chicken meat
grated Parmesan cheese
chopped green bell pepper
2 (10.75 ounce) cans
condensed cream of chicken soup
1 (6 ounce) can
sliced mushrooms, drained
1 (16 ounce) package
creamed, small curd cottage cheese
shredded processed cheese
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!
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.
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.
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.
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.
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.
Not any harder to make than regular lasagna, but a wonderful change, and great for potlucks. Even better left-over.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sarah's Chicken Lasagna
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 216
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Chicken and cream cheese star in this deliciously unique lasagna.
See how to make a prize-winning veggie, chicken, and herb lasagna.
See how to make a top-rated 3-cheese white lasagna.