Cream Cheese Chicken Lasagna

Cream Cheese Chicken Lasagna

13

"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Caroline.)"

Ingredients

1 h 30 m {{adjustedServings}} servings 448 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 30.3g
  • 10%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 868 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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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 pasta 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.
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Reviews

13
  1. 17 Ratings

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I tried this recipe for it's simplicity. The cream cheese is wonderful for some lasagna lovers who aren't big ricotta fans. I will definitely make it again, but will play with some other herbs...

I followed this recipe but substituted Daves Gourmet Butternut Squash Pasta Sauce for the Tomato and Basil Sauce and it was delicious!

I don't usually look at recipes that have not been rated, but this one I did and I'm glad I did. Rich and yummy. I changed a few things though. First I used ground chicken (1 lb) and browned ...