Chicken Lasagna IV

Chicken Lasagna IV

104
Kristle 0

"This is a wonderful recipe passed on to me from my Dad. It is simple and delicious -- perfect for family gatherings! I usually make this dish the night before and pop in the oven the next day. This dish also freezes very well."

Ingredients 1 h 30 m {{adjustedServings}} servings 618 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 618 kcal
  • 31%
  • Fat:
  • 37.6 g
  • 58%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 41.2 g
  • 82%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 1166 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
  3. In a medium bowl, combine chicken soup, mushroom soup, onion, Parmesan cheese, sour cream, mayonnaise and garlic salt.
  4. In a 9x13 inch baking dish, layer 1/3 of the noodles, soup mixture, chicken and cheese; repeat 3 times, ending with cheese.
  5. Bake in preheated oven for 1 hour.
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Reviews 104

  1. 130 Ratings

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KENISON
1/11/2004

This was to die for!! It was very rich. It could easily be made lighter by substituting low fat/fat free mayo, sour cream, and soups. Can't wait to make it again!!

VERBEEK
10/7/2002

This recipe went over really well with everyone at our house! I would suggest pre-cooking the onions a bit as they were a little crunchy. I added some Tyme and ground pepper for a bit more flavour and used some mozzarella with the cheddar cheese. I also COVERED it to bake it, then removed the foil for last 10 minutes and broiled to brown the top. Very good recipe.

MrsRPM
6/5/2007

I thought this recipe was pretty good. My husband did not care for it because he prefers my "real" lasagna, but found it better the second day. Onions are a lot better when cooked! Picky kids didn't mind it either!! Will definitely make again. Oh, and I substituted ricotta for the mayo! Yum!