Chicken Lasagna Recipe

5 1 2
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Chicken Lasagna Recipe

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5 1 2
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + standing

Ingredients

  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 3 tablespoons butter or margarine, melted
  • 6 ounces fresh mushrooms, sliced
  • 1 can (10-3/4 ounces) condensed reduced-fat reduced-sodium cream of mushroom soup, undiluted
  • 1/3 cup fat-free milk
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/2 teaspoon dried basil
  • 2-1/2 cups cubed cooked chicken
  • 8 ounces reduced-fat process American cheese, cubed
  • 1-1/2 cups fat-free cream-style cottage cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 9 lasagna noodles, cooked and drained
  • 2 teaspoons minced fresh parsley

Directions

In a saucepan, saute onion and green pepper in butter until tender. Add mushrooms; cook until tender. Remove from the heat; stir in soup, milk, pimientos and basil. In a bowl, combine the chicken, American cheese, cottage cheese and 1/4 cup Parmesan cheese.
Spread a fourth of the mushroom sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles, half of the chicken mixture and a fourth of the mushroom sauce. Repeat layers of noodles, chicken and mushroom sauce.
Sprinkle with parsley and remaining Parmesan. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until hot and bubbly. let stand for 15 minutes before cutting. Yield: 12 servings.
Originally published as Chicken Lasagna in Country Woman January/February 2001, p37

Nutritional Facts

1 piece: 255 calories, 8g fat (4g saturated fat), 44mg cholesterol, 526mg sodium, 23g carbohydrate (5g sugars, 1g fiber), 22g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.

  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 3 tablespoons butter or margarine, melted
  • 6 ounces fresh mushrooms, sliced
  • 1 can (10-3/4 ounces) condensed reduced-fat reduced-sodium cream of mushroom soup, undiluted
  • 1/3 cup fat-free milk
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/2 teaspoon dried basil
  • 2-1/2 cups cubed cooked chicken
  • 8 ounces reduced-fat process American cheese, cubed
  • 1-1/2 cups fat-free cream-style cottage cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 9 lasagna noodles, cooked and drained
  • 2 teaspoons minced fresh parsley
  1. In a saucepan, saute onion and green pepper in butter until tender. Add mushrooms; cook until tender. Remove from the heat; stir in soup, milk, pimientos and basil. In a bowl, combine the chicken, American cheese, cottage cheese and 1/4 cup Parmesan cheese.
  2. Spread a fourth of the mushroom sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles, half of the chicken mixture and a fourth of the mushroom sauce. Repeat layers of noodles, chicken and mushroom sauce.
  3. Sprinkle with parsley and remaining Parmesan. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until hot and bubbly. let stand for 15 minutes before cutting. Yield: 12 servings.
Originally published as Chicken Lasagna in Country Woman January/February 2001, p37

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Brenda1354 User ID: 323624 35090
Reviewed Feb. 7, 2013

"This is THEE BEST chicken lasagna ever. Have made it numerous times all with rave reviews."

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