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
Serves: 8
Creamy Chicken Lasagna Recipe
Our Creamy Chicken Lasagna has been a family favorite for years! It's an easy weeknight meal everyone will love.
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 fresh grated 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
Equipment
- large pot
- 9×13-inch Baking Pan
Recipe Details
Serve with our 30 Minute Dinner Rolls and a side salad and you have a quick and easy meal!
Questions & Reviews