Chicken Lasagna Bake

Course : Chicken
Serves: 8
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8 ounces lasagna noodles uncooked
1 can condensed cream of chicken soup -- undiluted {10 3/4 oz.}
1 cup canned chicken broth
1/2 teaspoon salt
6 ounces cream cheese -- softened
1 cup cottage cheese
1/2 cup sour cream
1/2 cup mayonnaise or salad dressing
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1/3 cup chopped pimiento-stuffed olives -- drained
1/4 cup finely chopped fresh parsley
3 cups chopped cooked chicken
1/2 cup fine dry bread crumbs
1 tablespoon butter or margarine -- melted

Preparation / Directions:

* Cook lasagna according to package directions; drain. Rinse with cold water; drain again, and set aside. * Combine soup, broth, and salt, stirring until smooth; set aside. * Combine cream cheese and next 3 ingredients in a large mixing bowl; beat at medium speed with an electric mixer 1 minute or until smooth. Stir in onion and next 3 ingredients. Set cream cheese mixture aside. * Layer half each of lasagna noodles, cream cheese mixture, soup mixture, and chopped chicken in a lightly greased 13 x 9 x 2-inch baking dish. Repeat layers. Combine bread crumbs and butter; sprinkle over top. * Bake at 375 degrees for 25 to 30 minutes. LOW-FAT TIP: To reduce fat and calories, substitute fat-free chicken broth, reduced-fat cream cheese, reduced-fat cottage cheese, reduced-fat sour cream, and reduced-fat mayonnaise.


Nutritional Information:

381 Calories (kcal); 26g Total Fat; (60% calories from fat); 13g Protein; 25g Carbohydrate; 76mg Cholesterol; 445mg Sodium

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