Chicken-Vegetable Lasagna

Chicken-vegetable Lasagna Recipe

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Kellie Simpson


What can I say, I like lasagna & it's such a verstile easy casserole, you can do pretty much anything with it. I have several different ones & still experimenting. Made this one last night, all my friends loved it.

★★★★★ 1 vote


3 lb
chicken breast, diced
lasgana noodles, cooked & drained
2 pkg
frozen normandy vegetable mix
12 oz
tub ricotta cheese
1 c
sour cream
2 can(s)
(10 oz) cream of mushroom soup
1 c
parmesan, grated
3 c
shredded cheddar
3 c
shredded mozzerella
garlic & herb seasoning (i use mrs. dash)
fresh ground black pepper
seasoning salt

How to Make Chicken-Vegetable Lasagna


  • 1Season chicken breast cubes with garlic & herb seasoning, pepper & seasoning salt. Brown & sit aside to cool.
  • 2Mix ricotta, sour cream, eggs, parmesan, 1.5 cups of shredded cheddar. Season with more garlic & herb Mrs. dash & salt/pepper.
  • 3Steam the frozen vegetables till slightly tender (not mushy) & drain.
  • 4Start with a layer of cheese sauce in the bottom of a DEEP lasagna pan (at least 9x13).
  • 5Next add layer of three noodles, sauce, chicken pieces, vegetables, shredded mozzerella. Repeat till used up ending in using the last 1.5 cups of the shredded cheddar for the top.
  • 6Bake at 350 till browned slightly.
  • 7Served this with a salad & garlic bread. Typical & easy.

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About Chicken-Vegetable Lasagna

Course/Dish: Chicken, Pasta
Other Tag: Quick & Easy