Recipe of the Week: Chicken Lasagna

This week I’m sharing a recipe that I recently tried for Chicken Lasagna. I love regular lasagna, but I only just tried chicken lasagna for the first time last year. I don’t know why I never tried it sooner; I much prefer alfredo and other cream sauces over the marinara…I guess the opportunity just never came up.

This recipe is fairly easy to make, and it was very delicious. I found it on a blog several months ago, and I’m sorry to say that I have no clue where it came from. If you think it came from your site let me know so I can give you credit! Hope you guys enjoy it!

Recipe for Chicken Lasagna:

Ingredients:
1 whole chicken (I used chicken 4-6 chicken breasts)
12 lasagna noodles
1 cup sour cream
1/2 cup ricotta cheese (I used cottage cheese instead.)
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups sharp cheddar cheese, shredded
1/2 cup shredded parmesan cheeese
2 teaspoons minced garlic
fresh cilantro

Directions:

Boil the noodles according to package directions. Add about 2 teaspoons of oil to the pan to prevent noodles from sticking together. Rinse and set aside.

Pull chicken from bones (if using whole chicken or bone-in breasts.) Shred Chicken.

Mix the cream soups, sour cream, ricotta, garlic, and cilantro together. (I mixed in the cheddar cheese here as well.)

Layer in a greased baking dish. Spread a small amount of sauce on bottom. Then add 4 noodles. Place a layer of sauce over the noodles, followed by a layer of chicken, and a layer of cheese. And repeat until you have 3 layers of each. Top with cheddar and parmesan cheese.

Bake at 350 degrees for 30 minutes. Do not over bake.

Before Baking:

After baking:

Tips and Suggestions:
-When I made mine, I didn’t do as many layers as this calls for. Instead I did three layers of the sauce (including the bottom layer), and 2 layers of the other ingredients. I didn’t make the layers very thick, but the casserole still filled the pan, and it took more than the 4 noodles to line the pan as well. But it still turned out very yummy, so don’t worry if you’re number of layers don’t match up.

-I also think it would be fine to mix the chicken in with sauce, and it make just a couple of big layers.

- I think you could also change this recipe up a bit by adding your favorite vegetables.

-Instead of using lasagna noodles, you could use macaroni noodles or even rice, and mix it in with the chicken and sauce to make a yummy casserole.

-This recipe would be great to carry to a family get together or a church potluck, and it’s perfect for freezing for later.

-Also, this casserole lasted a while since it’s just the two of us. In the future, I’ll probably just make a half batch. It should be enough for a small family (2 adults, 1-3 children) to eat on a couple of times, possibly 3 if you serve with salad or other sides. And this is a perfect dish to serve if you’re having company over.

-Jerri



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Comments

  1. Diana - FreeStyleMama says:

    This looks so delish!!!! Mine is quite different and can be found here.

  2. shopannies says:

    another great way to use chicken thanks for the great recipe

  3. Donna-FFW says:

    Sounds like a wonderful take on the traditional lasagne!!

  4. The Jacobsen Family! says:

    Looks good!!

  5. Jolly Mom says:

    This looks awesome! I will have to try your recipe!

  6. Snow White says:

    looks fun and different, a definite change up from traditional lasagna.

  7. Amanda @ Serenity Now says:

    That looks delish!! A nice twist to regular stuff. :)

  8. I love chicken lasagna. :D This sounds so much easier than the one I make, too. :D Thank you for sharing!

  9. This looks delicious.

  10. Lisa@BlessedwithGrace says:

    Awesome, this recipe sounds great! I am looking for ward to making it!

  11. I’m going to have to try this recipe. Sounds yummy. I appreciate your tips at the end, it really helps!

  12. Brea's Mommy says:

    Looks and sounds yummy! Gotta try it soon.

  13. I made this and all 5 of my kids loved!!! I am a lazy cook however, so instead of boiling the noodles, I just added 1 1/2 cups of chicken broth to the soup & cheese mixture and baked it for 1 hour.

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