Food Network
Home> Recipes> Italian>
Chicken Lasagna Recipe

Chicken Lasagna

Recipe courtesy Pauline Konitzer

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (16)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 16

Showing 1-10 of 16

Sort by:

Newest

  • on September 20, 2009

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 03, 2009

    Flag

    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!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 30, 2008

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 07, 2008

    Flag

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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 12, 2007

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 23, 2007

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 11, 2007

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 30, 2006

    Flag

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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 08, 2006

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 16, 2006

    Flag

    This recipe is great for those who don't eat a lot of red meat. I tend to stick with chicken a lot, so this was perfect. I made my own adjustments (skipping the pimentos, adding cream of mushroom soup with herbs, low carb noodles, etc. and it turned out better the second time that I made it. I received nothing but compliments on this dish. Love it!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.