Easy Cheesy Chicken Lasagna

Josette Richmond


This is a real kid pleaser! You can change it up anyway you like by adding different vegatables. When the kids are out, I like to use frozen spinach (thawed, squeezed dry, and chopped),in place of the peas and carrots. Thinly sliced zuchinni and fresh sliced mushrooms are also delicious! You can really get creative with this one.

★★★★★ 2 votes
30 Min
1 Hr


8 oz
lasagna noodles, cooked (about 9)
1 can(s)
cream of mushroom soup
1 can(s)
cream of chicken soup
1 c
sour cream
1/2 c
3 c
chopped cooked chicken breast
1/4 c
parmesan cheese
1 c
mozzerella shredded
8 oz
frozen peas and carrotts, thawed and drained
salt and pepper to taste


1Blend soups, sour cream, milk, and parmesan cheese. Fold in chicken and vegatables.
2pour 1/4 of chicken mixture into the bottom of a greased 9x13 baking dish. Top with 3 of the cooked noodles.
3Spread 1/3 of the remaining chicken mixture over noodles, sprinkle with 1/3 of the shredded cheese. Repeat layers two more times but reserve the last portion of shredded cheese.
4Cover with foil and bake at 350 degrees for 45 minutes.
5Remove from oven and remove foil. Sprinkle with reserved shredded cheese. Continue baking, uncovered, for 15 minutes, until cheese is melted and lightly browned. Let stand for 15 min. before cutting and serving.

About Easy Cheesy Chicken Lasagna

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