Recipe by Karen
"A good chicken lasagna recipe from my husband's grandmother. She served it with a tossed salad and light desert."
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1 1/2 cups
cottage cheese, creamed
diced, cooked chicken meat
shredded Cheddar cheese
grated Parmesan cheese
chopped green bell pepper
chopped red bell pepper
1 1/2 cups
1 (10.75 ounce) can
condensed cream of chicken soup
Karen - Thank you for a GREAT recipe!!! All I did was double the sauce like others suggested, and I had a flavorful, lasagna with an excellent creamy sauce. What a keeper! Just make sure you season your chicken well before adding to recipe. I just bake mine with a little fresh ground pepper, poultry seasoning, garlic salt and cracked red pepper before baking. I will make this again and again! (No boil lasagna noodles work great with this and cut the work down!)
Good ideas to work from - can only use 9 noodles, must increase liquid, needs some kind of flavor twist. I cooked two frozen breasts in a little broth for chicken which was plenty, added the broth to sauce, about half cup. I used some leftover evaporated milk and whole milk, total about 1 cup. Wasn't sure about the cottage cheese, but mooshed it a little with a fork and then combined with other cheeses - I cut down on the cheddar and used some italian mix. Seemed easier than traditional lasagna somehow, but probably the same amount of work. My husband liked it, but not the kids, though they don't like much.
I have made this several times and everyone just loves it. I have added in a layer of spinach a couple times just to sneak in a good veggie. But its great either way. Freezes well. Using the 'no-boil' lasagna noodles makes it even easier. I like to use a bit more cheese too.
I really liked this recipe. I used ricotta instead of cottage cheese though, and I used 2 cans of the soup. Plus I think I used more cheese than it called for. It was really good. I made it in 2 8x8 pans and then baked one to eat right away and just put the other one in the freezer to eat later. When I was ready to eat it, I defrosted it in the fridge overnight and then baked it; it reheated really well!
This is GREAT. I double the mushroom sauce
Great recipe - although - I only used 9 lasagna noodles rather than 18 - I would think you would need to double the rest of the ingrediants to use 18. My family loved it, thought it was delicious.
This recipe was delicious. Of course, I'm the type of chef who loves to alter recipes just a touch so I used less lasagna noodles and substituted mozzarella cheese. It would be great any way you do it.
I thought that this was a great one! Made it for my monthly dinner with the girls and they just loved it. The only thing that I changed was there was not enough liquid. I ened up putting about 1.5 cups of milk.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Lasagna I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 219
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