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Chicken Lasagna | Can't Stay Out of the Kitchen | this extra cheesy #lasagna #recipe includes #chicken & a mixed #vegetable blend of #broccoli, #cauliflower & #carrots. The #cheese sauce includes #CreamOfChickenSoup! It's delightful for company dinners as everyone is sure to want seconds. #casserole #noodles #pasta #ChickenLasagnaChicken Lasagna | Can't Stay Out of the Kitchen | this extra cheesy #lasagna #recipe includes #chicken & a mixed #vegetable blend of #broccoli, #cauliflower & #carrots. The #cheese sauce includes #CreamOfChickenSoup! It's delightful for company dinners as everyone is sure to want seconds. #casserole #noodles #pasta #ChickenLasagna

Chicken Lasagna

Teresa Ambra
Chicken Lasagna is nothing short of outstanding. It includes layers of chicken, a vegetable blend of broccoli, cauliflower and carrots, a creamy sauce made with cream of chicken soup and it's topped with a Taco Cheese Blend to give it additional cheesy goodness. This is a terrific pasta entree for company or family dinners. Everyone loves this fantastic vintage recipe.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Chicken, Main Course, Pasta
Cuisine Italian
Servings 12
Calories 435 kcal

Equipment

  • 1 deep dish 9x13" baking dish at least four inches deep (not a regular 2-inch pyrex baking dish)
  • 1 large mixing bowl
  • 1 wooden spoon
  • 1 large sauce pan with lid to boil the lasagna noodles
  • measuring cups
  • tongs to remove the lasagna noodles from boiling water
  • waxed paper to lay the cooked noodles
  • 1 microwave oven (to cook the vegetables)
  • 1 spatula

Ingredients
  

  • 1 1/4 lbs. shredded chicken (see note below)
  • 9 lasagna noodles
  • 26 oz. can cream of chicken soup (the family size can or 2 1/2 cans of the regular size)
  • 1 cup sour cream
  • 1/2 cup half-and-half or whole milk
  • 16 oz. bag Taco cheese shredded
  • 24 oz. frozen broccoli, cauliflower and carrots (two 12-ounce packages)

Instructions
 

  • Cook noodles in boiling water in large stock pot; remove from heat..
  • Remove individual noodles with tongs and place on waxed paper to drain.
  • Cook vegetables in microwave oven about 5 minutes per bag on high; set aside.
  • Mix sour cream, half-and-half and soup in a large mixing bowl with a wooden spoon to make a sauce.
  • In a 9x13” greased deep-dish baking dish, layer the noodles, vegetables, chicken, sauce and cheese.
  • Repeat layers once and bake at 350 degrees for 25-30 minutes.

Notes

NOTE: I cooked 12 noodles in case of breakage. I used 9.
 
NOTE: Nancy boils 2 or 3 chicken breasts and then cuts the meat into chunks. 
 
NOTE: I used pre-purchased shredded chicken. You can also use rotisserie chicken and shred it for this recipe.
 
NOTE: This dish needs a deep dish 4-inch side baking dish in order to fit all the ingredients. A regular 9x13" pyrex glass baking dish won't work.
 
NOTE: If you are unable to find the family size of cream of chicken soup, use 2 1/2 cans of the regular size cream of chicken soup.
 
NOTE: I cooked the vegetables in their bags in the microwave--about 5 minutes for every 12-ounce bag.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 435kcalCarbohydrates: 30gProtein: 28gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 91mgSodium: 736mgPotassium: 375mgFiber: 3gSugar: 2gVitamin A: 3415IUVitamin C: 6mgCalcium: 312mgIron: 2mg
Keyword cheese, chicken, chicken lasagna, lasagna, main dish
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