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Heavenly Chicken Lasagna Recipe

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This recipe for Heavenly Chicken Lasagna, by , is from The Hussy Cook Book, 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!

Victoria Scoggan


1 tbsp butter
1/2 large onion
1 can cream of chicken soup
1 10-oz container refrigerated Alfredo sauce
6-oz sliced mushrooms
1/3 cup dry white wine
1/2 tsp dried basil
1 10-oz package frozen chopped spinach, thawed
1 cup cottage cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg, lightly beaten
9 lasagna noodles, cooked
2 1/2 cups chopped cooked chicken
3 cups (12 oz) shredded cheddar cheese, divided.

Melt butter in skillet over medium high heat. Add chopped onion and saute 5 minutes or till tender. Stir in soup and next 5 ingredients. Reserve 1 cup sauce.

Drain spinach well, pressing between layers of paper towels.

Stir together spinach, cottage cheese, and next 3 ingredients. Place 3 lasagna noodles in lightly greased 13 x 9 inch baking dish. Layer with half each of sauce, spinach mixture, and chicken. Sprinkle with 1 cup cheddar cheese. Repeat procedure. Top with remaining lasagna noodles and reserved sauce. Cover and chill up to 1 day ahead.

Bake at 350 degree oven for 45 minutes. Sprinkle with remaining 1 cup of cheddar cheese and bake 5 minutes or till cheese is melted. Let stand 10 minutes before serving.

NOTE: recommend Contadina Alfredo Sauce.

Number Of Servings:
Number Of Servings:




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