Chicken Lasagna Recipe

Chicken Lasagna Recipe photo by Taste of Home

Read reviews (14)

Rate recipe

“A friend served this to us one night and I just had to try it at home," recalls Janelle Rutrough of Callaway, Virginia. "It’s quick, easy and so delicious! I love to serve it to guests with a Caesar salad and warm rolls. Also, it can be frozen and saved for a busy weeknight.”

This recipe is:

Contest Winning

[X]

Rate Chicken Lasagna Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chicken Lasagna Recipe

Prep: 25 min. Bake: 30 min. + standing

Yield: 8 Servings

25 30 55

Ingredients

2 cups (16 ounces) 2% cottage cheese
1 package (3 ounces) cream cheese, softened
4 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2/3 cup 2% milk
1/2 cup chopped onion
1/2 teaspoon salt
6 lasagna noodles, cooked and drained
1 package (6 ounces) stuffing mix
1/2 cup butter, melted

Directions

In a small bowl, combine cottage cheese and cream cheese. In a large bowl, combine the chicken, soups, milk, onion and salt.
Spread half of the chicken mixture into a greased 13-in. x 9-in. baking dish. Top with three noodles. Spread with half of the cheese mixture. Repeat layers. Toss stuffing mix with butter; sprinkle over casserole.
Bake, uncovered, at 350° for 30-40 minutes or until bubbly and golden brown. Let stand for 10 minutes before cutting. Yield: 8 servings.

Originally published as Chicken Lasagna in Simple & Delicious January/February 2008, p35