Sarah's Chicken Lasagna Recipe
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Sarah's Chicken Lasagna

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."

This Kitchen Approved Recipe has an average star rating of 4.6 Rate/Review | Read Reviews (23)

What to Drink?
Wine Chardonnay
 

Servings  (Help)

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Original Recipe Yield 8 - 10 servings
 

Ingredients

  • 8 lasagna noodles
  • 3 tablespoons butter
  • 3/4 cup milk
  • 1/4 cup chopped pimento peppers
  • 1/2 teaspoon dried basil
  • 3 cups diced, cooked chicken meat
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped onion
  • 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
  • 2 cups shredded processed cheese

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 464 | Total Fat: 24g | Cholesterol: 95mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Mar. 31, 2004 by LEWIKE01   view full review
This was tasty and different! Takes awhile to put together. I was never a fan of Velveeta, but...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jun. 22, 2003 by Poodle_Kitty   view full review
I have been serving this a lot and everyone loves it. It also freezes well. The only...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 13, 2008 by bettyb   view full review
this recipe is very good. i didn't have any velvetta so i just used mozarella instead. it was...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jun. 22, 2003 by D_CYNDILEE   view full review
Not any harder to make than regular lasagna, but a wonderful change, and great for potlucks....
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Jun. 22, 2003 by ASHROB   view full review
We really enjoyed the taste of this lasagna, and got lots of great comments from company. We...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Jun. 24, 2009 by chez High   view full review
This definitely tasted good, but beware, you are not gonna get a picture perfect piece of...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Mar. 25, 2007 by Susan999   view full review
I really liked this recipe, but it was very soupy even though I cut the milk in half as other...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Jul. 1, 2006 by Laura Jean   view full review
This is pretty good. I guess it's kind of hard to go wrong with velveeta and condensed soups....
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Dec. 9, 2010 by iamkam   view full review
I skipped out on the milk as others and suggested. Added 3 layers of Lasagna instead of just...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Oct. 11, 2010 by RALWATTAR   view full review
We thought this was great. The only thing I did different was to use *uncooked* lasagna...

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