How to Make Chicken Lasagna II - A Step-by-Step Guide

Chicken Lasagna II is a delicious and comforting twist on the classic Italian dish. This recipe takes all the flavors of traditional lasagna and replaces the usual ground beef with tender chicken, giving the dish a lighter and fresher taste. The layers of rich and creamy cheese, savory tomato sauce, and succulent chicken come together to create a mouthwatering dish that is perfect for a cozy family dinner or special occasion.

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Ingredients

  • 6 lasagne noodles, cooked and drained
  • 1 pound ground chicken
  • ½ cup chopped onion
  • ½ cup chopped green bell pepper
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (5 ounce) can evaporated milk
  • 1 pound shredded mozzarella cheese
  • 1 (8 ounce) container cottage cheese

Information

  • Servings: 12
  • Yield: 12 servings

  • Cook lasagna noodles in boiling salted water until al dente. Rinse with cool water, drain well.
  • In a large skillet, cook and stir ground turkey or chicken, chopped onions and green pepper over medium heat until golden brown. Drain excess grease. Mix in cream of mushroom soup, cream of chicken soup, and evaporated skim milk. Cook mixture until it comes to a low boil.
  • To assemble, in a buttered 13x9 inch casserole dish layer 1/2 cup of the sauce, 3 lasagna noodles, 1/2 cup of sauce, cottage cheese, one half of the shredded mozzarella cheese, 3 noodles, remaining sauce mixture. Finish with remaining shredded mozzarella cheese.
  • In a preheated 350 degree F(175 degree C) oven bake for 45 to 60 minutes. Cook until heated through and bubbly. Let stand for 10 to 15 minutes before serving.
  • Nutrition

    364 cal.

    • Total Fat: 12g
    • Saturated Fat: 6g
    • Cholesterol: 32mg
    • Sodium: 827mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 4g
    • Total Sugars: 13g
    • Protein: 19g
    • Vitamin C: 10mg
    • Calcium: 380mg
    • Iron: 2mg
    • Potassium: 154mg