Recipe by Christine
"Lasagne made with ground chicken or turkey in a white sauce. Serve with a green salad and you have a complete meal!"
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
lasagne noodles, cooked and drained
chopped green bell pepper
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (10.75 ounce) can
condensed cream of chicken soup
1 (5 ounce) can
shredded mozzarella cheese
1 (8 ounce) container
Ok, this was really good, but I made a few changes after reading some other reviews. I added a minced garlic clove, and threw in a little red bell pepper with the green to add a little color, and sauted along with the onion in a tbsp extra virgin olive oil before adding the ground chicken. When I added the chicken, I put a splash of garlic powder and oregano, salt and pepper in it. Then added the soups and the fat free evaporated milk. The only thing I would have done differently to the finished product, was throw in another layer of noodles. I did substitute some cheddar cheese for half of the mozerella also, just because I didn't have enough. Turned out very tasty indeed! Not bland, and very colorful! Enjoy!
This was okay, It needs something though. I even added a ton of fresh mushrooms and that wasn't enough. I don't think I would make it again, it is all too much one color, just blah.
I really liked the chicken lasagna recipe, but I added spinach and used baked chicken that had been chopped up as opposed to the ground chicken.
This recipe is a good base, I made a few simple changes though, due to my husband's dislike for mushrooms. I changed the cream of mushroom soup to cream of broccoli. Also we really like peppers to I changed the peppers to 1 each of orange and green peppers, and riccotta cheese instead of cottage cheese. I also added minced garlic to the peppers when I fried them up. I also added garlic powder to each layer of the lasagna. The changes made it a very rich and filling lasagna.
Thumbs up from picky husband - and that's saying something! I used broccoli instead and green pepper, two cans chicken instead of ground chicken. It's a keeper - thanks!
The first time I made this it was "ok" But the second time I spiced it up while cooking my chicken I added minced garlic. Then when I was layering it I added some mushrooms, garlic & onion powder and it made a big difference!!!! Now it isn't so boring.
This was delicious. I used cream of mushroom with roasted garlic soup and sauteed a little fresh garlic with the onions and peppers. I also added mushrooms and used 12 oz. of cottage cheese instead of the 8 oz. My husband actually asked for it two nights in a row. Great recipe! Thanks!!! :o)
Wow! Better than I expected. Very good and easy. I also added mushrooms which it needed.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Lasagna II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 110
The hard work's over, now celebrate the leftovers.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
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.