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Chicken Lasagna Recipe

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4.2 from 11 reviews

This comforting Chicken Lasagna recipe combines tender shredded chicken with creamy cream cheese, melty mozzarella, and rich spaghetti sauce layered between tender lasagna noodles. A flavorful, homestyle baked dish perfect for family dinners, made easier with either fresh chicken breasts or rotisserie chicken.

  • Total Time: 1 hour 20 minutes
  • Yield: 9 servings

Ingredients

Main Ingredients

  • 3 boneless chicken breasts or 1 whole rotisserie chicken
  • 9 uncooked ready to serve lasagna noodles
  • 3 chicken bouillon cubes or 3 teaspoons chicken paste
  • 1 (8 ounce) cream cheese, softened
  • 3 cups shredded mozzarella cheese
  • 1 (28 ounce) jar of your favorite spaghetti sauce

Instructions

  1. Prepare Chicken: If using a rotisserie chicken, shred it and skip to step 5. If using chicken breasts, bring a pot of water to a boil along with 2 chicken bouillon cubes or 2 teaspoons of chicken paste.
  2. Cook Chicken: Add the chicken breasts to the boiling water and cook for 20 minutes or until fully cooked and no longer pink inside.
  3. Shred Chicken: Remove the cooked chicken from the pot and shred it finely. Reserve 1/4 cup of the chicken cooking water and keep it aside, saving the rest in the pot for noodles.
  4. Prepare Noodles: Cut or break each lasagna noodle into three-quarters of its original length. Using the reserved pot of chicken water with bouillon, cook all noodle pieces for 5 minutes to give them a head start since they are ready-to-serve but need slight softening.
  5. Drain Noodles: Once noodles are slightly cooked, drain them thoroughly and set aside.
  6. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the lasagna.
  7. Make Chicken Mixture: In a large bowl, mix the shredded chicken, softened cream cheese, 1 cup of shredded mozzarella, and 1/4 cup of reserved chicken water until well combined.
  8. Assemble Lasagna – First Layer: Spread 1/2 cup of spaghetti sauce evenly on the bottom of an 8-inch square casserole dish to prevent sticking.
  9. Layer Noodles: Place a layer of the broken and cooked noodle pieces over the sauce, connecting broken pieces as needed to form a full row.
  10. Layer Chicken Mixture: Spread the chicken and cheese mixture evenly over the noodle layer.
  11. Add Sauce: Spoon 3/4 cup of spaghetti sauce atop the chicken mixture evenly.
  12. Repeat Layers: Add another row of noodles, then chicken mixture, followed by sauce. Repeat this layering two more times to build the lasagna layers.
  13. Final Layer: Place the final noodle row on top and cover with remaining spaghetti sauce and the rest of the mozzarella cheese evenly.
  14. Cover and Bake: Cover the casserole dish tightly with aluminum foil to keep moisture in and bake in the preheated oven for 35 minutes.
  15. Uncover and Continue Baking: Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
  16. Rest Before Serving: Take the lasagna out of the oven and let it rest for 5 minutes to set before slicing and serving.

Notes

  • Using rotisserie chicken significantly reduces prep and cook time if short on time.
  • Breaking noodles into smaller pieces helps them layer better in the casserole dish.
  • Reserving chicken cooking water adds moisture and flavor to the chicken mixture.
  • Covering with foil during baking ensures the lasagna stays moist and prevents cheese from drying out.
  • Allowing the lasagna to rest after baking helps it hold together for neater slices.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://dishiary.com/chicken-lasagna-recipe/