Chicken Lasagna

Patricia Yates


a delightful change from the tomato sauced traditional lasagna. A lot of ingredients but easy to make.A nice dish for a carry in. My guests have loved it.


☆☆☆☆☆ 0 votes

1 Hr
1 Hr


  • 1/2 box
    lasagna noodles, uncooked
  • 12 oz
    ricotta cheese
  • 4
    chicken breasts cooked and chopped
  • 2 c
    shredded cheddar cheese
  • 1/2 c
    parmesan cheese
  • 1/2 c
    chopped onion
  • 1/2 c
    green pepper chopped
  • 1 can(s)
    cream of chicken soup
  • 1/2 c
  • 8 oz
    chicken broth
  • 8 oz
    canned mushrooms sliced
  • 1/2 c
  • 1/2 tsp

How to Make Chicken Lasagna


  1. Saute onions and green peppers in butter until tender.
    Add the soup, chicken broth, milk, mushrooms, pimento and basil.
  2. Layer 1/2 of the noodles, 1/2 of the sauce, 1/2 of the ricotta, 1/2, chicken and the cheeses in a 9 X 13 inch pan. Repeat the layer and bake for 1 hour at 350 degrees.

Printable Recipe Card

About Chicken Lasagna

Course/Dish: Casseroles
Main Ingredient: Pasta
Regional Style: American

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