This chicken lasagna recipe is filled with creamy chicken and cheesy noodles that’s easy to assemble and great for meal prepping.
If you’re looking for a good, hearty meal the whole family will enjoy, you’ll love this chicken lasagna recipe courtesy of my grandma. This recipe is great for entertaining or something you can make ahead of time and pop into the oven on a weeknight. My niece calls this “cheesy noodles” and it was one of her favorite post-Thanksgiving meals I made when they were visiting.
Need other savory recipe ideas? Check out this corn souffle, easy butter chicken, or thai-style red curry with chicken.
Why You’ll Love this Chicken Lasagna Recipe:
- Stores well. You can assemble this recipe the night before and pop it in the oven when you have time. Plus, once made, you can keep the chicken lasagna in the freezer for a few weeks. (Just let it thaw a bit on the counter before warming it up.)
- Classic flavors. Who doesn’t love creamy cheese, chicken, and pasta?
- Make it your own. This chicken lasagna recipe is great on its own, however, if you’re feeling adventurous, you can always mix things up a bit. I always put a ton of black pepper on my piece. My husband likes things spicier so he puts siracha on top of this. You can swap the spaghetti with whole wheat pasta (though let’s be honest, this is the healthiest of recipes 😉 ).
Tips for Success
This isn’t a “one-pan” type of recipe, but it will be worth the effort. One trick I’ve learned is to make the spaghetti first while you are boiling the chicken. This will help save time and then you can just reuse the pot you cooked the pasta in to make the cheese sauce.
If you have an Instant Pot, you could also cook the chicken in that vs. boiling the chicken. The goal is to get the chicken to be shreddable and still juicy.
Some assembly required. To assemble this chicken lasagna, start with a thin layer of the cheese sauce first. Then add half the spaghetti, half the cheese sauce, and half the shredded cheese. Repeat and end by covering the whole top with shredded cheese.
There’s an optional part of this recipe that my dad swears by. Once the chicken lasagna is assembled, he pours one cup of chicken broth over the entire thing. Since this goes into the oven for 45-55 minutes, you don’t want it to dry out. I’ve had success both ways, but if you are concerned about it being in the oven for that long, I’d recommend adding the cup of chicken broth.
Enjoy!
Now that you have dinner taken care of, check out some of my favorite dessert recipes:
Chicken Lasagna
Equipment
- 1 13×9 baking dish
- 2 large pots
- 1 noodle pot
Ingredients
- 2-3 boneless, skinless chicken breasts
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped green pepper
- 2 tbsp butter
- 1 can cream of chicken soup
- 2/3 cup milk
- 2 cups small curd cottage cheese
- 8 oz cream cheese, cut in chunks
- 1 lb grated colby jack or cheddar cheese
- 1 lb spaghetti, cooked
- 1 cup chicken broth (optional)
Instructions
- Cook the spaghetti noodles. Boil chicken until done and shred into small pieces
- Saute onion & pepper in butter in a dutch oven
- Add soup, milk, cottage cheese and cream cheese
- Stir until cream cheese is melted then add chicken and stir well
- In a 13×9 glass dish, put a thin layer of sauce on the bottom of the dish. Add 1/2 spaghetti, 1/2 sauce, 1/2 cheese. Repeat ending with the cheese.
- Pour 1 cup chicken broth over top to keep from drying out (optional)
- Bake at 350F for 45-50 minutes until cheese is melted. Let sit for 10 minutes before eating.
Last Updated on December 31, 2022 by Kari Bakes
