Creamy Chicken Lasagna

Creamy Chicken Lasagna

522

"This is an unusual but fantastic combination. Everyone that tastes it raves!"

Ingredients

1 h 30 m servings 495 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 495 kcal
  • 25%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 36.2g
  • 12%
  • Protein:
  • 28 g
  • 56%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 1060 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.
  2. Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.
  3. Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.
  4. Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
  5. Bake for 45 minutes in the preheated oven.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

522
  1. 690 Ratings

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I usually don't rate recipes if I alter them, but I am going to for this one. I will give it three stars but had the recipe been as I altered it, I would have given it five stars. I sauteed fine...

I was looking for a lasagna recipe that didn't use ricotta cheese (my brother refuses to eat it.) He absolutely loved this dish. It is a nice change from regular lasagna. The only thing I did ...

This was the GREATEST!!! Thank you so much.. I do have to give a warning though... a 9x13 pan is too big for this dish. Use the next size smaller for a BEAUTIFUL, full lasagna. It is sooo good a...