Creamy Chicken Lasagne

    1 hour 15 minutes

    This creamy chicken lasagne is very different from a traditional tomato lasagne. It freezes well, and can be prepared in advance.

    34 people made this

    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

    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Cook lasagne in a large pot of boiling water until done. Rinse and drain. Set aside.
    2. 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.
    3. 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.
    4. Bake 180 degrees C for 45 minutes.

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    Reviews and Ratings
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    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)