Sarah's Chicken Lasagna

Sarah's Chicken Lasagna

27
Sarah Young 0

"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."

Ingredients {{adjustedServings}} servings 464 cals

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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 464 kcal
  • 23%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 33.5 g
  • 67%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 1351 mg
  • 54%

Based on a 2,000 calorie diet

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Directions

  1. Cook noodles in a large pot of boiling water until done. Rinse, and drain. Set aside.
  2. 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.
  3. 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.
  4. Bake at 350 degrees F (175 degrees C) for 45 minutes.
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Reviews 27

  1. 31 Ratings

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LEWIKE01
3/31/2004

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 with 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!

bettyb
11/13/2008

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.

Poodle_Kitty
6/22/2003

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 cutting it into small cubes, instead.