Easy Chicken Lasagne

    1 hour 10 minutes

    This is an easy to make chicken lasagne that uses a chicken soup based vegetable sauce, diced chicken and grated cheese.

    51 people made this

    Serves: 8 

    • 18 lasagne sheets
    • 1 1/2 cups cottage cheese, creamed
    • 3 cups diced, cooked chicken meat
    • 2 cups grated Cheddar cheese
    • 1/2 cup grated Parmesan cheese
    • Sauce
    • 4 tablespoons butter
    • 1/2 cup diced onions
    • 1/2 cup diced green capsicum
    • 1/2 cup diced red capsicum
    • 1 1/2 cups sliced mushrooms
    • 1 (400g) tin condensed cream of chicken soup
    • 1/3 cup (85ml) milk

    Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees C.
    2. Pasta: Bring a large saucepan of lightly salted water to a boil. Add lasagne and cook for 8 to 10 minutes or until al dente; drain.
    3. Sauce: In a saucepan melt the butter and saute the onions, green capsicums, red capsicums, mushrooms. Add chicken soup and milk; cook until smooth.
    4. Construction: In a 20x30cm baking dish layer lasagne, cooked chicken, soup mixture and cheeses. Alternate until gone. Bake in a preheated oven for 45 minutes.

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    Reviews in English (30)


    Karen - Thank you for a GREAT recipe!!! All I did was double the sauce like others suggested, and I had a flavorful, lasagna with an excellent creamy sauce. What a keeper! Just make sure you season your chicken well before adding to recipe. I just bake mine with a little fresh ground pepper, poultry seasoning, garlic salt and cracked red pepper before baking. I will make this again and again! (No boil lasagna noodles work great with this and cut the work down!)  -  14 Mar 2008  (Review from Allrecipes USA and Canada)


    I have made this several times and everyone just loves it. I have added in a layer of spinach a couple times just to sneak in a good veggie. But its great either way. Freezes well. Using the 'no-boil' lasagna noodles makes it even easier. I like to use a bit more cheese too.  -  07 Sep 2005  (Review from Allrecipes USA and Canada)


    I really liked this recipe. I used ricotta instead of cottage cheese though, and I used 2 cans of the soup. Plus I think I used more cheese than it called for. It was really good. I made it in 2 8x8 pans and then baked one to eat right away and just put the other one in the freezer to eat later. When I was ready to eat it, I defrosted it in the fridge overnight and then baked it; it reheated really well!  -  16 Dec 2009  (Review from Allrecipes USA and Canada)