Creamy Chicken Lasagne

Creamy Chicken Lasagne


31 people made this

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

Sarah Young

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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