White Lasagna

White Lasagna Recipe

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Kellie Simpson


I came up with this when I first got married and really started first experimenting with cooking beyond the basics. It's still one of my favorites.

★★★★★ 1 vote


2 lb
boneless skinless chicken breasts
lasagna noodles, cooked & drained
2 can(s)
cream of chicken soup, diluted with milk to a gravy consistency
2 small
cans of sliced mushrooms, drained
2 pkg
mozzerella, shredded
1/2 c
parmesan cheese, grated
garlic powder
salt & pepper
red pepper flakes (optional)
dehydrated onion flakes


1Cube chicken, season with garlic powder & black pepper, brown skillet with olive oil. Scoop out onto papertowel to drain.
2Mix soup with couple dashes of garlic powder, parmesan cheese & as much of the red pepper flakes & dehydrated onion as you would like (I like mine with a little bite).
3Begin layering with sauce then cover with a layer of noodles (usually 3 in a 9x13 pan). Repeat sauce, chicken, mushrooms, cheese, noodle until ingredients are used up, ending with cheese layer.
4Bake till cheese is slighly browned.

About White Lasagna

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