Creamy Chicken Lasagna Recipe
Our Creamy Chicken Lasagna has been a family favorite for years! It's an easy weeknight meal everyone will love.
Serving8
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 9x13" 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