Quick Chicken Pasta Bake

    (51)
    1 hour 5 minutes

    I feel guilty calling this a lasagne as it is so easy to make so it is a chicken pasta bake. It's really very good for how simple it is.


    50 people made this

    Ingredients
    Serves: 5 

    • 6 sheets lasagne
    • 1/4 cup onion, diced
    • 130g mushrooms, sliced
    • 3 tablespoons chicken stock
    • 1 tin condensed cream of chicken soup
    • 1/3 cup milk
    • 1/2 teaspoon dried basil
    • 2 cups chicken breast meat, diced
    • 450g ricotta cheese
    • 1 3/4 cups Cheddar cheese, grated

    Directions
    Preparation:15min  ›  Cook:50min  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C. Bring a saucepan of lightly salted water to the boil. Add lasagne and cook for 8 to 10 minutes or until al dente; drain.
    2. In a small saucepan, saute onion and mushrooms in chicken stock until softening. Remove from heat. Stir in soup, milk and basil. Mix well and set aside.
    3. In a lightly greased 20x30cm baking dish, arrange 3 cooked sheets lasagne. Layer half the chicken, half the ricotta cheese, half the Cheddar cheese and half the mushroom mixture. Add the other 3 sheets lasagne and repeat layers. Bake uncovered in the preheated oven approximately 50 minutes.

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    Reviews and Ratings
    Global Ratings:
    (51)

    Reviews in English (34)

    by
    15

    I enjoyed it but my husband thought it was just OK, and my son picked the chicken out of it.  -  28 Apr 2000  (Review from Allrecipes USA and Canada)

    by
    13

    EVEN QUICKER IF YOU DON'T COOK THE LASGNA NOODLES. THEY COOK AL DENTE WHEN BAKED!  -  22 Jul 2000  (Review from Allrecipes USA and Canada)

    by
    12

    Great change of pace from traditional lasagna, and even better the next day! I grilled the chicken which added a subtle smoky flavor.  -  23 Aug 2000  (Review from Allrecipes USA and Canada)

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