Creamy Chicken Lasagna

Creamy Chicken Lasagna

  • Prep Time: 20 mins
  • Total Time: 1 hrs
  • Servings: 8

    • About This Recipe

    “A wonderful variation on the lasagna theme. Light white sauce and a great taste. I have had this recipe for years, but I think I found it “First” magazine.This can be use for OAMC as well.I use no-cook lasagna noodles to simplify process.”

    Ingredients

  • 3/4 lblasagna noodle
  • 1 (28ounce) cans plum tomatoes
  • 1lbboneless skinless chicken breast
  • 1onion, chopped
  • 2 1/2 tablespoonsbutter
  • 3tablespoonsflour
  • 1 1/2 teaspoonsdried tarragon
  • 1teaspoondried basil
  • 2teaspoonsdried thyme
  • 1cupchicken stock
  • 1 1/2 cups milk or 1 1/2 cupsheavy cream
  • 3carrots, sliced
  • 1cupcelery, diced
  • 2tablespoonsparsley
  • salt
  • fresh ground black pepper
  • 3/4 lbmozzarella cheese, grated

    • Directions

  • Cook chicken breasts and cut into small cubes (less than 1/2 inch).
  • Cook noodles in boiling water until almost done.
  • Drain and rinse in cold water.
  • Lay flat on baking sheet and cover with plastic wrap while you make sauce.
  • Drain tomatoes.
  • Squeeze out excess juice and cut into bite-sized cubes.
  • Cook onion and celery in butter in large pan for about 2 minutes or until softened.
  • Add flour and stir over low heat for another minute.
  • Stir in dried herbs and chicken.
  • Slowly add stock and milk or cream.
  • Boil for about 1 minute.
  • Add carrots and cook for 5 minutes.
  • Stir in tomatoes.
  • Season with salt and pepper and remove from heat.
  • Spoon enough sauce to cover the bottom of a 10×12-inch baking pan.
  • Use 1/3 of noodles per layer and 1/2 of chicken mixture and 1/3 of mozzarella cheese per layer.
  • From bottom, layer noodles, chicken mixture, mozzarella.
  • Repeat with noodles, chicken and mozzarella.
  • Top with final noodle layer.
  • Sprinkle with remaining cheese.
  • Cover with foil and bake at 375° until bubbling (about 40 minutes).
  • Uncover and brown under broiler for about 5 minutes to brown top slightly.
  • Let stand 5 to 10 minutes before cutting and serving.

    • Reviews

  • “Exceptionally good.Chicken lasagna with a white sauce–lovely and easy to make.”

  • “My family loved this twist on lasagne.I usually cant please everybody at the same meal,but i got the thumbs up with this.Not a single leftover.Next time I’ll make two batches.Be patient it takes a little time to make, but well worth the effort.”

  • “This was really good. A little time consuming but it was worth it. I used a little more cheese than it called for just because we like it real cheesy. It was a very nice change from the “red” lasagna!”

  • “I thought I had all I needed to make this but when it came timeto put the tomatoes in I did’t have any.I subtituted 2 small cans of diced rotel tomatoes.It spiced it up but was delicous.Also i used leftover turkey instead of chicken.I intend to follow the exact recipe next time . But it was great with the rotel.”

  • “when preparing this i didn’t have any thyme or tarragon so i substitued oregano and added a little more basil.i also sauted some green bell pepper & garlic w/the vegetables.this was a very nice change from ordinary lasagna which can be so heavy.i will make this again and have actually passed this on to one of my husband’s coworkers!!”

  • “I made this for my roommates, some friends, and their kids.They loved it.I only used half the tomatoes it calls for though.I also used a mixture of mozarella and sharp cheddar cheese and topped it off with some shredded parmesan.I will definately be making this again.It was better than the “red sauce” lasagna!!!Thank you!!!!”

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