Creamy Chicken Lasagna



This is an adaptation of a recipe that I found in a Better Homes and Gardens magazine many years ago.  I had received the magazine as a “free trial” but I rarely had time to read it as my 3 children were young and my life was busy.  I did, however, make it a point to visit the recipe contest page to see what recipes had been selected as “winners” for each monthly issue.  

One month, a recipe for a white chicken lasagna was chosen.  It was a bit more complicated than the adaptation I have submitted below. The white sauce was elaborate…starting with a classic roux.  Managing a busy household, I had no time for that so I decided to use a purchased sauce.  This eliminated a few time consuming steps and made for a quick and tasty alternative.  It was a big hit in my household so I’ve been making it this way ever since.

Creamy Chicken Lasagna

1 (16 ounce) package lasagna noodles

1 (10 ounce) package frozen chopped broccoli

3 boneless chicken breasts, poached and diced

2 (16 ounce) jars Alfredo-style pasta sauce

4 cups shredded mozzarella cheese

1 (16 oz) container cottage cheese

1 egg

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

3/4 teaspoon pepper

Preheat oven to 350 degrees.  Grease a 9X13″ baking dish.  Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook broccoli according to package directions; drain well.  In a medium bowl, combine cooked chicken, broccoli and one jar of Alfredo sauce, garlic powder, and pepper; stir together. In a separate bowl, beat egg into cottage cheese.  Add Italian seasonings; stir well.  Pour 1/3 of the jar of remaining Alfredo sauce in bottom of the pan, spread evenly.  Place one layer of lasagna noodles, edges overlapping, into the baking dish.  Pour 1/3 chicken, broccoli, and Alfredo sauce mixture over the noodle layer and spread evenly. Spread 1/3 cottage cheese mixture over chicken, broccoli, and Alfredo sauce mixture.  Sprinkle 1/3 of the shredded mozzarella over chicken mixture.  Continue to layer two more times, ending with a sprinkling of mozzarella cheese. Tightly cover with foil.   Bake 30-35 minutes.   Remove foil and continue to cook for 5-10 minutes until top is brown and bubbly.



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19 thoughts on “Creamy Chicken Lasagna

  1. This is one I will try, but I think that I’d swap out the cottage cheese for whole milk ricotta and rather than frozen broccoli, I’d use some leftover steamed broccolini, maybe even not use a veg 😉 thanks for the share Linda. ALOHA

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    • That would work as well! We like the lower fat cottage cheese but I have often used the ricotta when I find it on sale. I’ve also used spinach instead of the broccoli. I’ve even used left over mixed vegetables in the casserole. Best of luck to you… Thanks for stopping by!

      Liked by 1 person

      • I FINALLY tried this recipe, well, with a few tweeks of my own. No veggies and I used whole milk Ricotta as well as Mozzarella cheese. REALLY GOOD! DH isn’t into anything “creamy” so I shared with the next door neighbors… only made a half recipe in a 9X9 pan, plenty for me, as them 😄

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        • So glad you were able to try this recipe and add your own twist! You’ve inspired me to make the lasagna today as I haven’t made it in a while! Thanks for your valued comment… enjoy your day!😊

          Liked by 1 person

    • My pleasure! I hope you have a chance to try it… This recipe is one that my family really enjoys. I often assemble it ahead of time and pop it in the oven just before serving. Enjoy!

      Liked by 1 person

  2. Kentucky Angel says:

    Sounds and looks good. I have the ingredients, but will halve the recipe because my kids are all gone now, Can’t wait to try it.

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  3. By all means, you can probably make it in a 9×9″ baking pan and half the ingredients. I’d love to know how it works out for you… I might have to try it myself.

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