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My review
Creamy Chicken Lasagna
Caroline
"This is an unusual but fantastic combination. Everyone that tastes it raves!"
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Ingredients
1 h 30 m servings 495Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.
- Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.
- Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.
- Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
- Bake for 45 minutes in the preheated oven.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 570766 Ratings
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Most helpful positive review
1/9/2002
I was looking for a lasagna recipe that didn't use ricotta cheese (my brother refuses to eat it.) He absolutely loved this dish. It is a nice change from regular lasagna. The only thing I did ...
Most helpful critical review
11/17/2005
I usually don't rate recipes if I alter them, but I am going to for this one. I will give it three stars but had the recipe been as I altered it, I would have given it five stars. I sauteed fine...
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11/17/2005
I usually don't rate recipes if I alter them, but I am going to for this one. I will give it three stars but had the recipe been as I altered it, I would have given it five stars. I sauteed fine...
1/9/2002
I was looking for a lasagna recipe that didn't use ricotta cheese (my brother refuses to eat it.) He absolutely loved this dish. It is a nice change from regular lasagna. The only thing I did ...
8/21/2002
This was the GREATEST!!! Thank you so much.. I do have to give a warning though... a 9x13 pan is too big for this dish. Use the next size smaller for a BEAUTIFUL, full lasagna. It is sooo good a...
10/1/2006
Wonderful recipe! I poached frozen chicken breasts with chopped vidalia onion, celery tops, bay leaves, seasoned salt, and cracked black pepper for about two hours on a low simmer. I then shredd...
11/8/2004
This is definitely the best lasagna recipe I have ever made. My husband loved it so much he asked to take the leftovers to work for lunch, something he rarely does. Following the advice of oth...
10/31/2003
This is really good. I took the leftovers to work and all wanted the recipe. I added a box of frozen spinach, but with or without that it is really good and easy to make. I tried the "don't b...
5/19/2002
This is an excellent recipe - almost enough to make me throw out my recipe for lasagna with beef! Very rich and very creamy, a subtle but refreshing change from recipes including ricotta. Anot...
11/13/2003
2/03 Good. K (4 yrs) liked. I used 2c leftover chicken & made my own sauce (15oz tomato sauce, 1c crushed tomatoes, 2 1/2tsp sugar, 1/2tsp basil, 1/4t oregano & 1tsp salt). I added an egg to ...
5/1/2007
I hesitantly used No Fat cream cheese in this recipe and held my breath...fortunately, it was great! Very rich, no weird flavor. I also used cut-up grilled chicken and Barilla rotini. Not qui...