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


Add to Grocery List

  • 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

How to Make Easy Cheesy Chicken Lasagna


  1. Blend soups, sour cream, milk, and parmesan cheese. Fold in chicken and vegatables.
  2. pour 1/4 of chicken mixture into the bottom of a greased 9x13 baking dish. Top with 3 of the cooked noodles.
  3. Spread 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.
  4. Cover with foil and bake at 350 degrees for 45 minutes.
  5. Remove 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.

Printable Recipe Card

About Easy Cheesy Chicken Lasagna

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

Show 3 Comments & Reviews

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