Creamy Chicken Lasagna

Kathleen Riemer




★★★★★ 1 vote


  • ·
    12 uncooked lasagna noodles
  • ·
    1 tablespoon butter
  • ·
    3/4 cup chopped green bell pepper
  • ·
    3/4 cup chopped onions (1 1/2 medium)
  • ·
    1/3 cup milk
  • ·
    2 cans (10 3/4 oz each) condensed cream of chicken soup
  • ·
    1/2 teaspoon dried basil leaves
  • ·
    1/4 teaspoon pepper
  • ·
    (12 oz) small-curd cottage cheese
  • ·
    3 cups diced cooked chicken
  • ·
    shredded mozzarella cheese (8 oz)
  • ·
    1 cup shredded cheddar cheese (4 oz)
  • ·
    1/2 cup grated parmesan cheese

How to Make Creamy Chicken Lasagna


  1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
    STEP 2
    Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Cook bell pepper and onions in butter, stirring occasionally, until crisp-tender; remove from heat. Stir in milk, soup, basil and pepper.
    STEP 3
    Place 4 noodles in baking dish. Top with about 1 cup of the soup mixture, half of the cottage cheese, 1 1/2 cups of the chicken, 2/3 cup mozzarella cheese and 1/3 cup Cheddar cheese. Repeat layers once, starting with noodles. Place remaining 4 noodles over top. Top with remaining soup mixture, mozzarella cheese and Cheddar cheese. Sprinkle Parmesan cheese over top.
    STEP 4
    Bake uncovered 50 to 55 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting

Printable Recipe Card

About Creamy Chicken Lasagna

Course/Dish: Chicken
Regional Style: Italian

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