Chicken Mushroom Lasagne

Debi Blair McGinness 12

"This recipe has evolved over the years and it's a perfect dish to serve to dinner guests - everyone always wants the recipe. Because it doesn't use any soup, it's a little more time consuming, but really good. I buy pre-roasted chicken at the store and it works perfectly."


90 8 servings yields N/A
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  • Ready In

  1. Cook lasagna noodles until al dente (probably will only need 9), OR you can use the no bake (may need 12 of these)
  2. Melt butter in saucepan, add mushrooms, minced garlic, chopped onions, salt and lemon juice.
  3. Cook 5 min. on medium heat.
  4. Stir in flour and chicken bouillon - blend well.
  5. Add milk and cook on medium high until slightly thick. Stir in chicken, parsley and basil or marjoram. Set aside.
  6. Mix together ricotta and mozzarella cheeses. Now, here's a trick I learned. Lay out the lasagna noodles on a piece of wax paper and spread the ricotta/mozzarella cheese mixture evenly over the noodles.
  7. Spread 1/3 cup of the sauce in the bottom of 9 x 13 pan.
  8. Layer 1/3 of noodles spread with cheeses.
  9. Spread 1/3 of remaining sauce.
  10. Sprinkle with 1/3 parmesan
  11. Repeat twice.
  12. Sprinke some extra parmesan on top if desired.
  13. Bake @ 325 degrees F for 45 min.
  14. Let stand 15 min before serving
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