Sarah's Chicken Lasagna

25 Reviews

“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.” - by Sarah Young

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Metric US

Original recipe yields 8 - 10 servings

Directions

Cook noodles in a large pot of boiling water until done. Rinse, and drain. Set aside.
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.
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.
Bake at 350 degrees F (175 degrees C) for 45 minutes.

Nutrition

Amount Per Serving (9 total)

Calories
464 cal
23%

Fat
24 g
37%

Carbs
28.4 g
9%

Based on a 2,000 calorie diet

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Reviews (25)

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LEWIKE01

Mar. 31, 2004

"This was tasty and different! Takes awhile to put together. I was never a fan of Velveeta, but it adds a nice flavor. Didn't have the pimento pepper, so I substituted a yellow pepper and was pleased w..." See moreith the taste. Also, I made three layers instead of two and would recommend putting all the chicken inside since it dries out on the top during cooking. Thanks for sharing!"

Poodle_Kitty

Jun. 22, 2003

"I have been serving this a lot and everyone loves it. It also freezes well. The only drawback is the huge mess that you get when you grate Velveeta cheese. One of these days I will probably try cut..." See moreting it into small cubes, instead."

bettyb

Nov. 13, 2008

"this recipe is very good. i didn't have any velvetta so i just used mozarella instead. it was delicious. next time i will try it with velvetta just to compare the diffence. ..." See more"

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