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!

★★★★★ 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


1Grease the bottom and sides of a 9x13 baking pan. Preheat oven to 350.
2Boil lasagna noodles until they're about 1/2 way done. Drain, rinse, and set aside.
3In a large saucepan, saute diced chicken breast in butter over medium heat. Season with Italian seasoning and pepper.
4When chicken is almost done cooking, add in green peppers, onions, mushrooms, and garlic. Add additional seasoning if desired. Cook until vegetables are tender.
5Stir in soup, shredded Parmesan, and Velveeta. Cook until cheese is melted.
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.
7Repeat with another layer of noodles, chicken mixture, ricotta, and 1/2 a cup of mozzarella cheese.
8Repeat for a third, and last, time, but top with all remaining mozzarella cheese (1 cup).
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