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chicken lasagna

(1 rating)
gabbiegirl avatar
Recipe by
Donna Brown
@gabbiegirl
West TN, TN

This is a creamy and cheesy lasagna, which can either be cooked in a slow cooker or the oven. I make it with whole wheat lasagna noodles and some fat-free ingredients for a lighter dish. It's great with a salad and some crusty French bread.

►
(1 rating)
method Stove Top

Ingredients For chicken lasagna

  • 3 c
    cooked, deboned and chopped chicken breast
  • 1/2 pkg
    whole wheat lasagna noodles (about 8 or 9 lasagna noodles)
  • 1/2 cup
    butter, melted
  • 1/3 c
    flour
  • 1 pkg
    (8 ozs.) fat-free cream cheese
  • 2 c
    fat-free pet milk
  • 1 pkg
    dry ranch dressing mix
  • 2 or 3
    lower sodium chicken boullion cubes
  • salt/pepper to your taste
  • 1/8 tsp
    nutmeg
  • 2 Tbsp
    minced onions (i use dry minced onions)
  • 1 tsp
    minced garlic
  • 2 1/2 - 3 c
    water (i use liquid from cooking the noodles, keep in mind this water has already been salted for cooking the noodles)
  • 1 1/2 - 2 c
    grated mozzarella cheese
  • 1 1/2 - 2 c
    grated cheddar or colby jack cheese
  • top with grated parmesan cheese

How To Make chicken lasagna

  • 1
    Cook chicken breasts. You can use regular chicken breast, boneless, rotisserie, left-over, whatever you have. Cool chicken and debone, if needed. Chop chicken into small pieces, set aside. Either cook lasagna noodles in chicken broth or boiling, salted water for about 4 minutes. Reserve liquid.
  • 2
    SAUCE: In a medium saucepan, melt butter over medium heat. When melted, add flour and whisk flour into butter until thickened (as in a roux). Add cream cheese and melt. Add milk, minced onion, salt, pepper, ranch dressing mix, nutmeg and boullion cubes. As this begins to thicken, slowly add water and cook until mixture becomes the consistency of pasta sauce. Be careful not to scorch, as milk scorches easily so thicken slowly. When thickened as you like it, add chopped chicken and mix well. NOTE: Just use the amount of water needed to make it the consistency you like, I like it the consistency of pasta sauce. You won't want sauce too thick as it will continue to thicken as it cooks in slow cooker or oven.
  • 3
    ASSEMBLY: In a slow cooker, ladel some sauce in the bottom. Layer in this order: 2 or 3 lasagna noodles ladle of sauce to cover noodles some mozzarella cheese sprinkle Parmesan cheese Repeat above layering until all noodles are use. Cook on medium heat in slow cooker for about 3 - 4 hours or until tender and bubbly. Top with more mozzarella cheese and either Colby Jack or cheddar cheese. Let melt. *This can be cooked in the oven if you desire. Preheat oven to 350° and layer all ingredients as stated above in 9 x 13 pan and cook about 30 - 40 minutes.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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