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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.
  • Total Time
    Prep: 40 min. Bake: 45 + standing
  • Makes
    9-12 servings


  • 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 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 13x9-in. baking dish. Set aside 1 cup sauce. Stir chicken and tomatoes into the remaining sauce.
  • 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.
Nutrition Facts
1 piece: 251 calories, 8g fat (5g saturated fat), 47mg cholesterol, 437mg sodium, 26g carbohydrate (5g sugars, 1g fiber), 18g protein.

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  • Mrs_T
    Nov 9, 2012

    I did have a few problems making this recipe, but would make it again because my husband loved it and it is a nice way to use leftover chicken. To me, the sauce never did thicken and was far too thin to use as a filling with the chicken added to it. I placed the required amounts of sauce in the baking pan and reserved for the top. But in order to get the rest of it anywhere near thick enough to use as a filling, I had to add at least 3 more tablespoons of cornstarch.Another thing I did differently was to use uncooked lasagna noodles and bake it for 1 hour 15 minutes, covered with foil, then let stand 15 more minutes before cutting. I hate cooking lasagna noodles and this worked out well. I am trying to avoid wheat so I used the rice lasagna noodles and they worked fine.

  • Isolda
    Jan 25, 2010

    Deliciously different. I use regular-sized tomatoes, thinly sliced, and mozzarella cheese.