As soon as I saw this recipe at Krista's Kitchen, I knew I had to make it. I love lasagna, and PJ had never tried or even heard of a chicken lasagna. He has started a "menu" of all of the delicious new recipes I am making that he would love for me to make again and again. And guess what? This chicken lasagna definitely made it on the menu. We will definitely be making this again. Another successful recipe, yay!
So first I diced 3 boneless skinless chicken breasts into small cubes. Then I seasoned the chicken with salt, pepper, and garlic powder. Next I melted 1 tablespoon of butter and 2 cloves minced garlic in a skillet, and then added the chicken to the garlic butter mixture once melted and cooked until done. Once the chicken was finished cooking, I removed it from the skillet.
Next, I added 1 can of cream of mushroom soup, 4 oz. of cream cheese, 1 cup of sour cream and 1/2 cup of milk to the same skillet that I cooked the chicken in and stirred, then adding the chicken and stirring that in as well. I turned the heat down and let the sauce simmer until thickened.
On the bottom of a casserole dish, I spread some of the sauce mixture so that the noodles wouldn't stick. Next I added a layer of cooked lasagna noodles (cook 1/2 box of lasagna noodles as directed on package) followed by a layer of sauce, and then a layer of cheese. Repeat the layering process until the sauce is used up and the casserole dish is filled to your likings.
Bake at 350* for 20-25 minutes and voila, your masterpiece is ready for eatin'! I love this variation of lasagna without the traditional spaghetti sauce. I think you will too!
- 2 cloves minced garlic
- 1 tablespoon butter
- 3 boneless skinless chicken breasts, cubed
- 1 can cream of mushroom soup
- 4 oz. cream cheese
- 1 cup sour cream
- 1/2 cup milk
- 1/2 box of lasagna noodles, cooked according to package instructions
- 4 cups grated Monterey Jack and Cheddar Cheese
Melt butter and garlic in a large skillet. Then add cubed chicken to the skillet and cook until no longer pink. Remove from skillet.
In the same skillet, add cream of mushroom soup, cream cheese, sour cream, and milk and stir together. Add chicken to the sauce mixture and stir well. Turn the heat down and let the sauce simmer until thick.
Spread a thin layer of the sauce on the bottom of a casserole dish, then the cooked noodles, then sauce, and lastly the cheese. Repeat layering process until sauce is used up and dish is full.
Bake at 350* for 20-25 minutes.