Creamy Chicken Lasagna

Creamy Chicken Lasagna


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


1 h 30 m servings 495 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.


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

Your rating



  1. 690 Ratings


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...

Wonderful recipe! I poached frozen chicken breasts with chopped vidalia onion, celery tops, bay leaves, seasoned salt, and cracked black pepper for about two hours on a low simmer. I then shredd...

This is definitely the best lasagna recipe I have ever made. My husband loved it so much he asked to take the leftovers to work for lunch, something he rarely does. Following the advice of oth...

This is really good. I took the leftovers to work and all wanted the recipe. I added a box of frozen spinach, but with or without that it is really good and easy to make. I tried the "don't b...

2/03 Good. K (4 yrs) liked. I used 2c leftover chicken & made my own sauce (15oz tomato sauce, 1c crushed tomatoes, 2 1/2tsp sugar, 1/2tsp basil, 1/4t oregano & 1tsp salt). I added an egg to ...

This is an excellent recipe - almost enough to make me throw out my recipe for lasagna with beef! Very rich and very creamy, a subtle but refreshing change from recipes including ricotta. Anot...

I hesitantly used No Fat cream cheese in this recipe and held my breath...fortunately, it was great! Very rich, no weird flavor. I also used cut-up grilled chicken and Barilla rotini. Not qui...