Name: Creamy Chicken Lasagna Recipe
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Ingredients: 3 boneless, skinless chicken breasts; 6 uncooked lasagna noodles; 1 cube chicken bouillon; ¼ cup hot water; 8 ounces cream cheese (1 package); 2 cup shredded Mozzarella cheese; 26 ounces spaghetti sauce (1 jar); Italian seasoning (to taste)

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You will enjoy this creamy chicken lasagna recipe, maybe even more than traditional lasagna!

It is easily one of my favorite easy chicken casserole dishes.

2 slices of Creamy Chicken Lasagna on a white plate

This creamy chicken lasagna with cream cheese is so deliciously savory. It is paired with spaghetti sauce so not too sweet but the perfect amount of sweet and savory and of course lasagna noodles! The perfect pair!

Enjoy this dinner by preparing it ahead of time or as leftovers or even frozen for later! Either way it will likely become a favorite family dinner requested in your house.

When you decide to make and enjoy this creamy chicken lasagna, try preparing it with our slow cooker roasted vegetables, easy cheesy garlic bread, and do not forget the 5 minute strawberry jello salad!

Ingredients You’ll Need For This Creamy Chicken Lasagna Recipe:

Boneless skinless chicken breasts
Uncooked lasagna noodles
Chicken bouillon
Hot water
Cream cheese
Shredded mozzarella cheese
Spaghetti sauce
Italian seasoning

How To Make This Creamy Chicken Lasanga Recipe:

Get out a large pot and bring water to a boil.

Once the water is boiling add in the lasagna noodles and cook them for 8-10 minutes until they are tender.

Then drain the water and rinse the noodles in cold water and then set the noodles aside.

Now in a medium saucepan boil the chicken in water for 20 minutes until the chicken is no longer pink.

Next remove the chicken from the pan and shred it with two forks.

When you are done shredding the chicken, preheat the oven to 350 degrees.

In a small bowl dissolve the chicken bouillon cube in hot water.

Chicken and cream cheese mixture in a glass bowl

Then in a large bowl combine the shredded chicken, chicken bouillon water, cream cheese, and 1 cup of the shredded mozzarella cheese and stir it all together.

Spaghetti sauce in the bottom of a 9x13 pan

Now in the bottom of a 9×13 inch pan, evenly spread out ⅓ of the spaghetti sauce.

Shredded chicken mixture on top of spaghetti sauce in pan

Then put half of the shredded chicken mixture over top of the spaghetti sauce and then top it with 3 lasagna noodles.

Lasagna noodles on top of chicken mixture topped with sauce

On top of the noodles, spread more ⅓ spaghetti sauce, the other half of the chicken mixture, and then top the creamy chicken layer with 3 more lasagna noodles.

After the last layer, spread the remaining spaghetti sauce over top and sprinkle the remaining shredded mozzarella and Italian seasoning to taste.

Creamy Chicken Lasagna in 9x13 dish with a serving spoon lifting a slice out

Place the pan in the oven uncovered and bake the chicken lasagna for 45 minutes or until the sauce and cheese are nice and bubbly.

To Make This Easy Chicken Casserole You Will Need:

Large pot
Colander
Medium saucepan
Small bowl (THESE work perfectly!)
Large bowl
9×13 inch pan

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How to Avoid Mushy and Twisted Lasagna Noodles

Lasagna can be a little intimidating to make, but it does not have to be! As long as you follow the steps to this easy chicken casserole, you will have a wonderful dinner.

However, if you want to make sure you make the best lasagna possible, take a look at Bon Appetit’s list of common mistakes with lasagna noodles. This will help you put your best foot forward.

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Step Up Your Lasagna Game With These Amazing Recipes!

Creamy Chicken Lasagna Recipe

5 from 9 votes

Creamy chicken lasagna is the perfect play on the traditional lasagna recipe.

Prep Time 15

Cook Time 1 10

Total Time 1 25

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Ingredients

▢ 3 boneless, skinless chicken breasts
▢ 6 uncooked lasagna noodles
▢ 1 cube chicken bouillon
▢ ¼ cup hot water
▢ 8 ounces cream cheese, 1 package
▢ 2 cup shredded Mozzarella cheese
▢ 26 ounces spaghetti sauce, 1 jar
▢ Italian seasoning, to taste

Equipment

Instructions

Bring a large pot of water to a boil. Cook lasagna noodles for 8-10 minutes, drain, rinse in cold water and set aside.
Place chicken in a saucepan and boil for about 20 minutes, or until cooked through. Remove from saucepan and shred.
Preheat oven to 350 degrees.
Dissolve the bouillon cube in hot water.
In a large bowl, combine chicken, bouillon water, cream cheese and 1 cup mozzarella.
Spread 1/3 of spaghetti sauce in the bottom of a 9×13 inch baking dish. Cover with the chicken mixture and top with 3 lasagna noodles. Repeat layers. Top with remaining sauce and mozzarella. Sprinkle on Italian seasoning , to taste.
Bake for 45 minutes.

Notes

If you don’t want to use a bouillon cube you can use the water that the chicken cooked in. The bouillon cube will give it more flavor.

Nutrition

Calories: 329 kcal · Carbohydrates: 22 g · Protein: 21 g · Fat: 18 g · Saturated Fat: 9 g · Trans Fat: 1 g · Cholesterol: 80 mg · Sodium: 800 mg · Potassium: 569 mg · Fiber: 2 g · Sugar: 6 g · Vitamin A: 982 IU · Vitamin C: 7 mg · Calcium: 188 mg · Iron: 2 mg

Cuisine: American

Course: Main Course

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

(Recipe from All Recipes)

2 squares of Creamy Chicken Lasagna on a white plate with gold silverware

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Questions & Reviews

Nancy says:

We do a chicken lasagna recipe that everyone loves. The sauce is made with cream of chicken soup, sour cream and garlic powder. Thin it down with water to spaghetti sauce consistency and stir in shredded chicken. Layer with no-cook noodles and cheese (any kind) and bake. Everybody always asks for the recipe.

Happy Valley Chow says:

I love me a good lasagna and this definitely sounds delicious! Great job 🙂

Happy Blogging!

Terra says:

Couldn’t you just reserve about 8oz of the water that you cooked the chicken in instead of using the boullion cube? I could see using the cube if you were using a pre-cooked chicken breast but since you have the water isn’t that pretty much the same thing?

April says:

This recipe looks delicious, but my hubby is allergic to MSG which means I can’t use a bouillon cube, what can I use in it’s place?

Karen says:

I am also curious about a substitution for the boullion cube? Regardless, it looks delish! I am sorry to hear about your husbands grandma too.

Mary says:

I do hope everything calms down for you soon – the chicken lasagna sounds wonderful – I’ve never made a chicken one – will definitely be trying this soon!
Mary x

DINA FLOR B. MILAN says:

So easy and quick to cook. Hassle free recipes!!! Thanks!!!

Marielle Carlisle says:

Have you ever seen Better Than Bouillon? There is no MSG in it, and it is quite tasty.

Kassi says:

I agree! Better than bouillon is SOO much better tasting. You can get both beaf and chicken at Costco. Its like a creamy paste. Technically everyone is allergic to MSG. It is actually a neurotoxin but some are more sensitive to it than others. I try to avoid it as much as possible. I get head aches.

Kassi says:

Yes I agree! Better than bouillon is SOO much better tasting! You can get both beef and chicken at Costco. It is like a creamy paste. It has less sodium, no MSG and has no preservatives which is why it has to be refrigerated after opening.Technically everybody is allergic to MSG. It is actually a neurotoxin but some people are more sensitive to it than others. I try to avoid it as much a possible. I get head aches from it.

Sara says:

I made this tonight and it turned out fantastic! I made it last night and put it in the fridge and threw it in the oven when my hubby was on his way home tonight. Worked well with leftover rotisserie chicken. My almost 1 year old ate it up! 🙂 I’ll be making this again!!

Cyd says:

You could use the water that the chicken cooked in. The bouillon cube will give it more flavor.

Erika says:

Hi, This sounds so delish! In fact I havent found a single recipe on this website I havent liked! My question is couldn’t you just use chicken broth in place of the chicken bouillon?

Cyd says:

Chicken broth will work fine.

Shannon says:

THIS IS AMAZING!!!! I am eating my leftovers right now. I was surprised because I didn’t add salt or pepper or any spices to the chicken/cream cheese/broth mixture so I was certain it would be bland. I was so wrong- I’m so glad I didn’t add anything. I also was nervous because it looked very liquid-y but it makes for the perfect lasagna! I added some parmasean and provolone cheese in my mixture which only added yummy flavor. I would definitely let the lasagna stand for about 10 minutes to let everything stiffen up a bit. I can’t recommend this enough!

Jill says:

Do you think this could be a freezer meal (pre baking..)?

Cyd says:

You could assemble the whole recipe, then freeze. When ready to eat, just thaw in the fridge and cook.

Jess says:

Should this dish be covered when put into the oven?

Honey says:

I made this for a dinner party last weekend and it was a huge hit. I did make a few minor changes – I used about 3 cups of shredded chicken from a store bought rotisserie chicken, I used Barilla’s no-bake lasagne noodles instead of boiling noodles, and instead of a bouillion cube, I used reduced sodium chicken broth. I’m sure the recipe – as written – is equally good. I just like using my tried and true time savers! Anyway, everyone loved it – thanks for sharing! 🙂

Cyd says:

I would cover it for most of the cooking time. Maybe remove foil for the last 5 minutes.

Jessica says:

I’ve been making this recipe from Allrecipes.com for years now and it is an absolute favorite! Did you change anything to the recipe or the instructions besides adding Italian seasoning?

Kim Seevers says:

I make this a lot and my family loves it. thank you for such a great recipe!

Jodi says:

I have a question, can I just cook the chicken in the instant pot with chicken broth and then put it in the bowl with the other ingredients?

Momma Cyd says:

You can cook your chicken any way you wish, it just needs to be shredded after cooking. And then it asks for 1 chicken bouillon cube and 1/4 cup hot water. You could add that again or use 1/4 cup of liquid out of the Instant Pot from cooking the chicken. It might not be as strong of a chicken bouillon taste.

Join The Discussion

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Nancy says:

We do a chicken lasagna recipe that everyone loves. The sauce is made with cream of chicken soup, sour cream and garlic powder. Thin it down with water to spaghetti sauce consistency and stir in shredded chicken. Layer with no-cook noodles and cheese (any kind) and bake. Everybody always asks for the recipe.
Happy Valley Chow says:

I love me a good lasagna and this definitely sounds delicious! Great job 🙂

Happy Blogging!
Terra says:

Couldn’t you just reserve about 8oz of the water that you cooked the chicken in instead of using the boullion cube? I could see using the cube if you were using a pre-cooked chicken breast but since you have the water isn’t that pretty much the same thing?
April says:

This recipe looks delicious, but my hubby is allergic to MSG which means I can’t use a bouillon cube, what can I use in it’s place?
Karen says:

I am also curious about a substitution for the boullion cube? Regardless, it looks delish! I am sorry to hear about your husbands grandma too.
Mary says:

I do hope everything calms down for you soon – the chicken lasagna sounds wonderful – I’ve never made a chicken one – will definitely be trying this soon!
Mary x
DINA FLOR B. MILAN says:

So easy and quick to cook. Hassle free recipes!!! Thanks!!!
Marielle Carlisle says:

Have you ever seen Better Than Bouillon? There is no MSG in it, and it is quite tasty.
Kassi says:

I agree! Better than bouillon is SOO much better tasting. You can get both beaf and chicken at Costco. Its like a creamy paste. Technically everyone is allergic to MSG. It is actually a neurotoxin but some are more sensitive to it than others. I try to avoid it as much as possible. I get head aches.
Kassi says:

Yes I agree! Better than bouillon is SOO much better tasting! You can get both beef and chicken at Costco. It is like a creamy paste. It has less sodium, no MSG and has no preservatives which is why it has to be refrigerated after opening.Technically everybody is allergic to MSG. It is actually a neurotoxin but some people are more sensitive to it than others. I try to avoid it as much a possible. I get head aches from it.
Sara says:

I made this tonight and it turned out fantastic! I made it last night and put it in the fridge and threw it in the oven when my hubby was on his way home tonight. Worked well with leftover rotisserie chicken. My almost 1 year old ate it up! 🙂 I’ll be making this again!!
Cyd says:

You could use the water that the chicken cooked in. The bouillon cube will give it more flavor.
Erika says:

Hi, This sounds so delish! In fact I havent found a single recipe on this website I havent liked! My question is couldn’t you just use chicken broth in place of the chicken bouillon?
Cyd says:

Chicken broth will work fine.
Shannon says:

THIS IS AMAZING!!!! I am eating my leftovers right now. I was surprised because I didn’t add salt or pepper or any spices to the chicken/cream cheese/broth mixture so I was certain it would be bland. I was so wrong- I’m so glad I didn’t add anything. I also was nervous because it looked very liquid-y but it makes for the perfect lasagna! I added some parmasean and provolone cheese in my mixture which only added yummy flavor. I would definitely let the lasagna stand for about 10 minutes to let everything stiffen up a bit. I can’t recommend this enough!
Jill says:

Do you think this could be a freezer meal (pre baking..)?
Cyd says:

You could assemble the whole recipe, then freeze. When ready to eat, just thaw in the fridge and cook.
Jess says:

Should this dish be covered when put into the oven?
Honey says:

I made this for a dinner party last weekend and it was a huge hit. I did make a few minor changes – I used about 3 cups of shredded chicken from a store bought rotisserie chicken, I used Barilla’s no-bake lasagne noodles instead of boiling noodles, and instead of a bouillion cube, I used reduced sodium chicken broth. I’m sure the recipe – as written – is equally good. I just like using my tried and true time savers! Anyway, everyone loved it – thanks for sharing! 🙂
Cyd says:

I would cover it for most of the cooking time. Maybe remove foil for the last 5 minutes.
Jessica says:

I’ve been making this recipe from Allrecipes.com for years now and it is an absolute favorite! Did you change anything to the recipe or the instructions besides adding Italian seasoning?
Kim Seevers says:

I make this a lot and my family loves it. thank you for such a great recipe!
Jodi says:

I have a question, can I just cook the chicken in the instant pot with chicken broth and then put it in the bowl with the other ingredients?
Momma Cyd says:

You can cook your chicken any way you wish, it just needs to be shredded after cooking. And then it asks for 1 chicken bouillon cube and 1/4 cup hot water. You could add that again or use 1/4 cup of liquid out of the Instant Pot from cooking the chicken. It might not be as strong of a chicken bouillon taste.