Chicken Lasagna Bake Recipe

Name: Chicken Lasagna Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz lasagna noodles, uncooked; 1 (10 3/4 oz) can cream of chicken soup, undiluted; 1 cup canned chicken broth; 2 (3 oz) pkgs low fat cream cheese, softened; 1 cup low fat cottage cheese; 1/2 cup low fat sour cream; 1/2 cup no fat mayonnaise or salad dressing; 1/3 cup onion, chopped; 1/3 cup green pepper, chopped; 1/3 cup black olives, chopped; 1/4 cup fresh parsley, finely chopped; 3 cups chopped cooked chicken; 1/2 cup fine dry breadcrumbs; 1 Tbsp butter or margarine, melted

Servings: persons

8 oz lasagna noodles, uncooked
1 (10 3/4 oz) can cream of chicken soup, undiluted
1 cup canned chicken broth
2 (3 oz) pkgs low fat cream cheese, softened
1 cup low fat cottage cheese
1/2 cup low fat sour cream
1/2 cup no fat mayonnaise or salad dressing
1/3 cup onion, chopped
1/3 cup green pepper, chopped
1/3 cup black olives, chopped
1/4 cup fresh parsley, finely chopped
3 cups chopped cooked chicken
1/2 cup fine dry breadcrumbs
1 Tbsp butter or margarine, melted

1
Cook lasagna according to package directions; drain.
2
Rinse with cold water, drain again, set aside.
3
Combine soup, broth, stir until smooth; set soup mixture aside.
4
Combine cream cheese and next 3 ingredients in a large bowl; beat at medium speed with electric mixer 1 minute or until smooth.
5
Stir in onion and next 3 ingredients.
6
Set cream cheese mixture aside.
7
Layer half each of lasagna noodles, cream cheese mixture, chicken and soup mixture in a lightly greased 13x9x2-inch baking dish.
8
Repeat layers.
9
Combine breadcrumbs and butter, sprinkle over top.
10
Bake at 375u00b0 for 25 to 30 minutes. 12 servings.

1283

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 oz lasagna noodles, uncooked, 1 (10 3/4 oz) can cream of chicken soup, undiluted, 1 cup canned chicken broth, 2 (3 oz) pkgs low fat cream cheese, softened, and more.

Yes, Chicken Lasagna Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Lasagna Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions