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Creamy Chicken Lasagna Recipe

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This recipe for Creamy Chicken Lasagna is from The Spence Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 cups cooked chicken, diced or shredded
8 uncooked lasagna noodles
1 chicken bouillon cube
1/4 cup hot water
1 (8 oz) cream cheese, softened
2 cups shredded mozzarella cheese
1 (26 oz) jar spaghetti sauce
½ cup fresh grated parmesan cheese
Directions:
Directions:
Bring large pot of slightly salted water to boil. Cook noodles 6-8 minutes (you want them to be slightly undercooked). Drain, rinse with cold water and set aside. Shred/cube cooked chicken. Dissolve bouillon cube in hot water. In large bowl, mix chicken with boullion, cream cheese, and 1 cup of mozzarella cheese (sometimes I also add a dash of garlic salt and
Italian seasoning just to give it a little more flavor). Spread 1/3 of spaghetti sauce in the bottom of a 9×13″ disposable aluminum baking pan. Cover with half of chicken mixture (drop by using 2 spoons) and top with 3-4 noodles. Repeat. Top with remaining sauce and sprinkle with remaining mozzarella cheese and then top with some fresh Parmesan cheese.
Cover with foil and place in freezer. When ready to eat, remove from freezer and place in fridge to thaw overnight. Remove from fridge 30 minutes before baking. Preheat oven to 350 degrees and bake for 35-40 minutes or until cheese is melted and bubbly.
Makes 6 servings.
Number Of Servings:
Number Of Servings:
6

 

 

 

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