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Love lasagna? We do too! And we promise that this Creamy Chicken Lasagna will quickly become a family dinner go-to recipe.
This spin on lasagna is delicious!
My friend Annie brought this dish over to me when my son was in the hospital and it has been my favorite lasagna recipe ever since.
If you love lasagna, be sure to check out all of our other lasagna recipes!
Related Recipe: Be sure to try our Spinach and Cheese Lasagna. It’s one of our faves!
Ingredients Needed For Creamy Chicken Lasagna:
- chicken breasts
- lasagna noodles
- chicken bullion
- hot water
- cream cheese
- shredded mozzarella cheese
- spaghetti sauce
- grated Parmesan cheese
How To Make Creamy Chicken Lasagna:
- Cook noodles 8-10 minutes. Drain, rinse with cold water and set aside.
- Shred or cube cooked chicken.
- Preheat oven to 350 degrees.
- Dissolve boullion cube in hot water.
- In large bowl, mix chicken with bullion, cream cheese, and 1 cup of mozzarella cheese (sometimes I also add a dash of garlic salt and Italian seasoning just to give it at little more flavor).
- Spread 1/3 of spaghetti sauce in the bottom of a 9×13″ dish. Cover with half of chicken mixture (drop by using 2 spoons) and top with 3 noodles. Repeat. Top with remaining sauce and sprinkle with remaining mozzarella cheese and then top with some fresh Parmesan cheese.
- Bake for 35-40 minutes in preheated oven.
Want even more recipe ideas that use already made chicken ?! Try these 45 Cold Chicken Recipes (Best Leftover Chicken Ideas)!
More of our favorite lasagna recipes:
- Easy Homemade Lasgana
- 20 Minute Skillet Lasagna
- Chicken Cordon Bleu Lasagna
- Instant Pot Ravioli Lasagna Soup
- Spinach and Cheese Lasagna
Creamy Chicken Lasagna Recipe
Our Creamy Chicken Lasagna has been a family favorite for years! It's an easy weeknight meal everyone will love.
Serving
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, cooked
- 6 lasagna noodles, uncooked
- 1 cube chicken boullion
- 1/4 cup hot water
- 8 ounces cream cheese, softened
- 2 cups shredded mozzarella cheese
- 26 ounces spaghetti sauce
- 1/2 cup Parmesan cheese
Instructions
- Bring large pot of slightly salted water to boil. Cook noodles 8-10 minutes. Drain, rinse with cold water and set aside.
- Shred or cube cooked chicken.
- Preheat oven to 350 degrees. Dissolve boullion cube in hot water.
- In large bowl, mix chicken with bullion, cream cheese, and 1 cup of mozzarella cheese (sometimes I also add a dash of garlic salt and Italian seasoning just to give it at little more flavor).
- Spread 1/3 of spaghetti sauce in the bottom of a 9×13" dish. Cover with half of chicken mixture (drop by using 2 spoons) and top with 3 noodles. Repeat. Top with remaining sauce and sprinkle with remaining mozzarella cheese and then top with some fresh Parmesan cheese.
- Bake for 35-40 minutes in preheated oven.
Notes
- Sometimes I also add a dash of garlic salt and Italian seasoning to the cream cheese mixture just to give it at little more flavor. You can always add salt and pepper as well.
- This can be made into a freezer meal. Just make sure that you cook the noodles al dente (you want them to be a little under-done) and then prepare the recipe. Place in an airtight container and keep in the freezer for up to 2 months. Thaw it in the fridge the night before to defrost it, then cook it as directed in the recipe.
- A rotisserie chicken works great for this recipe as well.
Nutrition
Calories: 405 kcal · Carbohydrates: 23 g · Protein: 32 g · Fat: 20 g · Saturated Fat: 11 g · Cholesterol: 113 mg · Sodium: 945 mg · Potassium: 735 mg · Fiber: 2 g · Sugar: 6 g · Vitamin A: 1049 IU · Vitamin C: 7 mg · Calcium: 259 mg · Iron: 2 mg
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.Serve with our 30 Minute Dinner Rolls and a side salad and you have a quick and easy meal!
Making this now…I added fresh sliced garlic sauteed green beans to the chicken mixture and used low fat cream cheese, I also used shredded chicken from my left over roasted chicken!! Smells wonderful and im sure it will taste the same!
Made this and there’s a problem… I can’t stop eating!! It’s so delicious! I followed recipe exactly. However I want to note, I used low fat cream cheese and what I had left over from my rotisserie chicken. Great, easy recipe that will become a staple in my kitchen!
Can this be made into a freezer meal? If so what changes would you make? Thanks!
I would prepare the whole recipe and then freeze it in an airtight freezer container before cooking it in the oven. Maybe thaw it in the fridge the night before to defrost. Thaw and cook when ready.
For the chicken breasts I’m wondering a total weight?
maybe about 1 1/2 – 2 pounds. We just go by the frozen chicken breasts we buy in a big bag. 🙂
Made this for dinner tonight, everyone loved it. Tastes great and budget friendly!
We loved this recipe. I did add a clove of garlic and split the recipe in half and used an 8 x 8 inch pan.
Easy & Delicious!
Could I use oven ready lasagna for this recipe instead of having to pre-cook the noodles?
Sure, oven ready lasagna noodles work too.
This was delicious! My whole family loved it.
This one is so tasty! My whole family loved it. You ladies are the best. Thanks so much!