Easy Chicken Lasagne
This is an easy to make chicken lasagne that uses a chicken soup based vegetable sauce, diced chicken and grated cheese.
Ingredients
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
Directions
Preparation:25min ›
Cook:45min ›
Ready in:1hour10min
- Preheat oven to 180 degrees C.
- 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.
- Sauce: In a saucepan melt the butter and saute the onions, green capsicums, red capsicums, mushrooms. Add chicken soup and milk; cook until smooth.
- 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 and Ratings
Global Ratings:
(44)
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)