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Creamy Chicken Lasagna

 Creamy Chicken Lasagna
As a girl, I spent summers on my grandparents' farm and helped harvest bushels of fresh vegetables. To this day, I enjoy making recipes like this lasagna, laden with juicy tomatoes and herbs fresh from my own garden.
9-12 ServingsPrep: 40 min. Bake: 45 + standing


  • 12 uncooked lasagna noodles
  • 2 tablespoons cornstarch
  • 1 can (12 ounces) evaporated milk
  • 2 cups chicken broth
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup grated Parmesan cheese
  • 2 garlic cloves, minced
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • 2 cups cooked chicken strips (12 ounces)
  • 24 cherry tomatoes, thinly sliced
  • 1 cup (4 ounces) shredded cheddar cheese
  • Paprika and minced fresh parsley


  • Cook noodles according to package directions. Meanwhile, in a large
  • saucepan, combine cornstarch and milk until smooth. Whisk in the
  • broth, tomato sauce, Parmesan cheese, garlic, mustard, basil, nutmeg
  • and cayenne. Bring to a boil over medium heat; cook and stir for 2
  • minutes or until thickened. Remove from the heat.
  • Drain noodles. Spread 1/4 cup sauce into a greased 13-in. x 9-in.
  • baking dish. Set aside 1 cup sauce. Stir chicken and tomatoes into
  • the remaining sauce.

2 of 2

Creamy Chicken Lasagna (continued)

Directions (continued)

  • Layer four noodles and half of the chicken mixture in baking dish.
  • Repeat layers. Top with remaining noodles; spread with reserved
  • sauce. Sprinkle with cheddar cheese and paprika.
  • Cover and bake at 350° for 45-50 minutes or until bubbly. Let
  • stand for 15 minutes before cutting. Sprinkle with parsley. Yield:
  • 9-12 servings.
Nutritional Facts: 1 serving (1 piece) equals 251 calories, 8 g fat (5 g saturated fat), 47 mg cholesterol, 437 mg sodium, 26 g carbohydrate, 1 g fiber, 18 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.