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Chicken Lasagna Recipe

Chicken Lasagna

Recipe courtesy Pauline Konitzer

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (17)

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Average Rating:

Total Reviews: 17

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  • on June 12, 2013

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    A very tasty, pleasing dish! My family enjoyed it so much and has given permission to fix it again!! Very simple and easy to fix. Will definitely add it to my collection!

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  • on September 20, 2009

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    I used ground chicken with spicy turkey sausage (removed casing and smashed up a bit and added olives with pimientos to the mixture. I used 2 cans of cream of mushroom soup (no cream of chicken soup and an extra 1/2 cup of chicken broth. I took it to a family reunion and it all went with rave comments!

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  • on May 03, 2009

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    I used 6 chicken breasts cut into tiny bite size pieces and stir fryed them in olive oil. I personally spiced them up with Mrs. Dash, garlic salt, pepper, oregano, and sweet basil. I then stir fried green, yellow, orange, and red diced peppers in olive oil. Combine chicken, peppers, one can of fat free cream of chicken, and one jar of Alfredo sauce. You will need about 1/4 cup of chicken broth. Mix together in same pan you were stir frying in (I actually used a wok. Layer pan with Lasagna noodle, 1/2 of chicken mixture, and combination of motzerrella, monterey jack, and parmesan cheeses, Lasagna noodle, 1/2 of chicken mixture, and cheeses, Lasagna noodle and top with cheese. I used one bag of shredded motz. cheese, 1 bag of shredded parmesan cheese, and one bag of shredded monterey jack cheese and mixed them all up in a big bowl - you will divide it 3 times for your layers. I cooked on 350 for about 30 minutes or until you like the looks of the cheese. Everything is actually already cooked so it is just up to you how long you let the cheese melt. IT IS FABULOUS!!

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  • on December 30, 2008

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    Was a great lasagna, but better as a sauce/gravy over rice.

    Omitted mushroom soup and used the cream of chicken instead. Added 1 cup of the veggies, plus red peppers.

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  • on March 07, 2008

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    this recipe is easy to make and tastes great. my family just loves it.

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  • on February 12, 2007

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    I made this for a church dinner this past Saturday night and it got rave reviews from everyone and multiple requests for the recipe! Someone might want to edit the recipe though, the step to add the cream of chicken soup is missing; I just added it at the same time as I did the cream of mushroom. Anyone ever made it with fat free cream soups? My husband and I thought the chicken mixture would also be good as a pot pie with maybe a puff pastry top...it's yummy!

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  • on January 23, 2007

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    This "lasagna" has a rather bland flavor....much more like that of a chicken casserole. It made us think..."This is missing something". The idea is a good one though. Next time I'll just use bottled alfredo sauce instead of the soups and I'll leave out the green pepper and maybe replace it with spinach. I think that will produce a much more flavorful lasagna.

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  • on January 11, 2007

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    This lasagna needs work the cook times are off for the entire thing.when we
    thought it was done it wasn't so we had to put it back into the oven and bake it some more.when we did it got over done.If anyone makes this make sure
    your noodles are completely done if not
    you'll be eating paste
    Lainey
    Pensacola,Fl.

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  • on October 30, 2006

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    a little runnier than what i would've wanted but very very good

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  • on August 08, 2006

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    I think that was the best lasagna I've ever tasted in a long time.My whole entire family enjoyed it. I commend whoever created that recipe. Thank you Pauline Konitzer for creating the best meal my family and I've had in years!

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