Creamy Chicken Lasagne
This creamy chicken lasagne is very different from a traditional tomato lasagne. It freezes well, and can be prepared in advance.
Ingredients
Serves: 9
- 8 sheets lasagne
- 3 tablespoons butter
- 1/2 cup chopped green capsicum
- 1/2 cup chopped onion
- 2 tins condensed cream of chicken soup
- 3/4 cup (190ml) milk
- 185g sliced mushrooms
- 2 cups grated processed cheese
- 1 green chilli, chopped finely
- 1/2 teaspoon dried basil
- 3 cups diced, cooked chicken meat
- 1/2 cup grated Parmesan cheese
- 450g cottage cheese
Directions
Preparation:30min ›
Cook:45min ›
Ready in:1hour15min
- Cook lasagne in a large pot of boiling water until done. Rinse and drain. Set aside.
- In a medium saucepan, saute capsicum and onions in butter or margarine over medium heat. Stir in undiluted soup, milk, mushrooms, cheese, chilli and basil.
- Place half of the lasagne in a 20x30cm baking dish. Layer with half of the cream sauce, 1/2 cottage cheese, 1/2 diced chicken, and 1/2 Parmesan cheese. Repeat layers.
- Bake 180 degrees C for 45 minutes.
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Reviews and Ratings
Global Ratings:
(32)
Reviews in English (28)
This was tasty and different! Takes awhile to put together. I was never a fan of Velveeta, but it adds a nice flavor. Didn't have the pimento pepper, so I substituted a yellow pepper and was pleased with the taste. Also, I made three layers instead of two and would recommend putting all the chicken inside since it dries out on the top during cooking. Thanks for sharing! - 31 Mar 2004 (Review from Allrecipes USA and Canada)
This is pretty good. I guess it's kind of hard to go wrong with velveeta and condensed soups. HOWEVER, why anyone on God's green earth would put cottage cheese in lasagna is beyond me. There's a reason for Ricotta cheese. It's not lumpy and it doesn't have a sour after taste. Come on people... Cottage Cheese? I just don't get it. Sorry for the rant, this is a great recipe... worth trying when you're stuck with left over chicken. - 01 Jul 2006 (Review from Allrecipes USA and Canada)
I have been serving this a lot and everyone loves it. It also freezes well. The only drawback is the huge mess that you get when you grate Velveeta cheese. One of these days I will probably try cutting it into small cubes, instead. - 30 Jun 2000 (Review from Allrecipes USA and Canada)