Chicken and Cream Cheese Lasagne

    1 hour 30 minutes

    This is an unusual chicken lasagne but everyone loves the taste. A quick dinner, too; if you use instant lasagne you don't have to cook the sheets making this even easier.

    758 people made this

    Serves: 6 

    • 3 skinless, boneless chicken breast halves
    • 6 lasagne sheets
    • 1 chicken stock cube
    • 1/4 cup hot water
    • 250g cream cheese, softened
    • 2 cups grated mozzarella cheese
    • 1 large bottle tomato pasta sauce (700g-ish)

    Preparation:25min  ›  Cook:1hour5min  ›  Ready in:1hour30min 

    1. Bring a large pot of lightly salted water to a boil. Cook the lasagne sheets for 8 to 10 minutes, or until al dente. Drain, rinse with cold water and set aside.
    2. Meanwhile, place the chicken in a saucepan with just enough water to cover and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan and shred.
    3. Preheat oven to 180 degrees C. Dissolve the stock cube in the hot water. In a large bowl, mix the chicken with the stock cube, cream cheese and 1 cup mozzarella cheese.
    4. Spread 1/3 of pasta sauce in the bottom of a 20x30cm baking dish. Cover with the chicken mixture, top with 3 sheets lasagne and repeat. Top with remaining sauce and sprinkle with remaining mozzarella cheese.
    5. Bake for 45 minutes in the preheated oven.

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    Reviews in English (582)


    I tried it and my family enjoyed the taste......... Economical and time saving  -  13 May 2014


    Great basic idea - substituted my own home made bechamel sauce for the cream cheese and added diced mushrooms and spinach to the layers, enjoyed by all, thank you.  -  27 Jan 2015


    please tell me at what temperature I have to cook this yummy receipe.  -  17 Feb 2014