4 Cheese Chicken Lasagna

Jenni K


This cheesy chicken lasagna is sure to please! Not the normal tomato sauce based lasagna, a different take on a family favorite!

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★★★★★ 4 votes
One 9x13 pan
1 Hr 15 Min
45 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
This warm cheesy goodness! The flavors of the cheeses mixed with the fresh onion, garlic and bell pepper are perfect. And the cheese sauce is so creamy! A great alternative for someone who loves Italian food but doesn't care for a red sauce.


lasagna noodles
4 large
chicken breasts, diced (approx 5 cups)
6 Tbsp
butter or margarine
3/4 c
green pepper, chopped
3/4 c
onion, chopped
8 oz
fresh sliced mushrooms
1/2 tsp
minced garlic
1 +/- Tbsp
Italian seasoning (approx)
pepper (to taste)
2 can(s)
cream of chicken soup
1 1/4 c
Parmesan cheese, shredded
16 oz
Velveeta cheese, cubed
15 oz
ricotta cheese
2 c
mozzarella cheese, shredded


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1Grease the bottom and sides of a 9x13 baking pan. Preheat oven to 350.

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2Boil lasagna noodles until they're about 1/2 way done. Drain, rinse, and set aside.

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3In a large saucepan, saute diced chicken breast in butter over medium heat. Season with Italian seasoning and pepper.

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4When chicken is almost done cooking, add in green peppers, onions, mushrooms, and garlic. Add additional seasoning if desired. Cook until vegetables are tender.

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5Stir in soup, shredded Parmesan, and Velveeta. Cook until cheese is melted.

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6Put 4 noodles on the bottom of the greased pan. Layer with 1/3 of the chicken mixture, dot with 1/3 of the ricotta cheese, and 1/2 a cup of mozzarella cheese.

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7Repeat with another layer of noodles, chicken mixture, ricotta, and 1/2 a cup of mozzarella cheese.

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8Repeat for a third, and last, time, but top with all remaining mozzarella cheese (1 cup).

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9Bake at 350 for 45 minutes. Let set 5-10 minutes before cutting.

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Dairy
Regional Style: Italian
Collection: Perfect Pastas