The Best Chicken Lasagna

Kathie Carr

By
@kathiecc

This recipe was given to me by a friend who called it the world's best lasagna. I love it and hope you will, too.


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Serves:

10-12

Prep:

20 Min

Cook:

45 Min

Ingredients

2 Tbsp
butter
1/2 large
onion
1
(10 1/2-ounce) can cream of chicken soup, undiluted
1
(10-ounce) container refrigerated alfredo sauce
1
(7-ounce) jar diced pimiento, undrained
1
(6-ounce) jar sliced mushrooms, drained
1/3 c
dry white wine
1/2 tsp
basil, dried
1
(10-ounce) package frozen chopped spinach, thawed
1 c
cottage cheese
1 c
ricotta cheese
1/2 c
freshly grated parmesan cheese
1
large egg, lightly beaten
9
lasagna noodles, cooked
2 1/2 c
chopped cooked chicken
3 c
(12 ounces) shredded sharp cheddar cheese - divided

Directions Step-By-Step

1
Melt butter in a skillet over medium-high heat. Add onion, and sauté 5 minutes or until tender. Stir in soup and next 5 ingredients. Reserve 1 cup sauce.

Drain spinach well, pressing between layers of paper towels.
Stir together spinach, cottage cheese, and next 3 ingredients.
2
Place 3 lasagna noodles in a lightly greased 13 x 9 x 2-inch baking dish. Layer with half each of sauce, spinach mixture, and chicken. Sprinkle with 1 cup cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup sauce. Cover and chill up to 1 day ahead.
3
Bake at 350 degrees for 45 minutes. Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving.
Makes 8 to 10 servings.

About this Recipe

Course/Dish: Chicken, Pasta