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Chicken Lasagna Recipe

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When my nephews were younger, I would make their favorite meal for their birthdays...this is what they usually requested. The cheese makes it easier for kids to eat their vegetables.—Janet Lorton, Effingham, Illinois

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Chicken Lasagna Recipe

Prep: 20 min. Bake: 35 min. + standing

Yield: 9-12 Servings

20 35 55

Ingredients

9 uncooked lasagna noodles
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2/3 cup milk
2-1/2 cups frozen mixed vegetables
2 cups cubed cooked chicken
18 slices process American cheese

Directions

Cook noodles according to package directions; drain. In a large saucepan, combine soup and milk. Cook and stir over low heat until blended. Remove from the heat; stir in vegetables and chicken.
In a greased 13-in. x 9-in. baking dish, layer three noodles, a third of the soup mixture and six cheese slices. Repeat layers twice.
Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Yield: 9-12 servings.

Nutritional Facts 1 serving (1 piece) equals 261 calories, 11 g fat (6 g saturated fat), 45 mg cholesterol, 613 mg sodium, 24 g carbohydrate, 2 g fiber, 17 g protein.

Originally published as Chicken Lasagna in Casserole Cookbook , p18

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Reviews for Chicken Lasagna (3)

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Reviewed on Oct. 16, 2011 by LarryJo

We used two big cans of canned chicken, and shredded mozzarella and Swiss cheese in place of the American, and it was wonderful!!! It did need to bake a good 45 to 50 minutes, but soooo worth the wait. Will make again and again!!

Reviewed on Jul. 21, 2010 by amcarroll

The only thing different I did was use some Nature's Seasons when the soup, milk, chicken and vegetables were cooking together. Other than that my husband, 4 year old daughter and I loved it!!!