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Creamy chicken lasagne recipe

Creamy chicken lasagne recipe

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  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken pasta
  • Chicken pasta bakes
  • Chicken lasagne

This is a delicious twist on the classic Italian beef lasagne. Enjoy with garlic bread and/or a side salad.

954 people made this

IngredientsServes: 6

  • 3 skinless, boneless chicken breast fillets
  • 6 lasagne sheets
  • 1 cube chicken stock
  • 4 tablespoons hot water
  • 225g cream cheese, softened
  • 225g grated mozzarella cheese
  • 750g tomato based pasta sauce

MethodPrep:25min ›Cook:1hr5min ›Ready in:1hr30min

  1. Place chicken in a saucepan with enough water to cover and bring to the boil. Cook for 20 minutes or until no longer pink and juices run clear. Remove from saucepan and shred.
  2. Preheat oven to 180 C / Gas 4. Dissolve the stock cube in hot water. In a large bowl, mix the chicken with the stock, cream cheese and 1/2 of the mozzarella cheese.
  3. Spread 1/3 of pasta sauce in the bottom of a 20x30cm baking dish. Cover with the chicken mixture and top with 3 lasagne sheets; repeat. Top with remaining sauce and sprinkle with remaining mozzarella cheese.
  4. Bake for 45 minutes in the preheated oven.

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Reviews & ratingsAverage global rating:(777)

Reviews in English (579)

-29 Nov 2010

Very little detail-07 Jan 2012

Made this tonight was lovely, we all enjoyed it. I added a bit of grated cheese along with the grated mozzarella . Will be making this again and again-09 Feb 2014

How To Make Easy Chicken Lasagna At Home | Easy Chicken Lasagna Recipe


Can we ever say no to a delicious bowl of pasta? Well, we know we can't! Penne, spaghetti or ravioli, pasta holds a special place in our hearts. And if it is lasagne on the table, pasta lovers are sure to slurp a little! Lasagne is a type of flat pasta that is believed to be possibly the oldest. It is made with stacked layers of pasta alternating with delicious sauces along with cheese, veggies or meat. And if you are someone who loves to dig-in all things cheesy, then lasagne is the perfect dish for you.

Lasagne is one of the most popular Italian delights globally with a lip-smacking repertoire of variety. Crunchy veggies (or juicy meat) seamlessly layered with oodles of cheese and béchamel sauce make for a yummy brunch dish, isn't it? And while penne arrabbiata or alfredo pasta seem to be quite an easy ones to make at home, thanks to readymade packs and quick microwave recipes, lasagne is yet to have a reputation of an easy homemade recipe. But we have a chicken lasagne recipe that might make you consider making a perfect, cheesy one at home and surprise the kids this weekend!

No more ordering from or going to that Italian restaurant you love, you can make that perfect lasagne at home! In this chicken lasagne recipe, lasagne is prepared fresh with pasta dough and assembled over freshly made creamy homemade béchamel sauce. It is layered with succulent chicken dumplings made of minced chicken, seared and cooked in white wine, baked to perfection and served with a garnishing of truffle oil. The béchamel sauce used in this recipe is a creamy melange of milk, sautéed mushrooms, morels, onion and flour which lends a rich texture to the lasagne.

The pasta dough would need a few hours to rest, so plan accordingly. You can make the dough a night before and let it rest if you plan to make it for brunch.

A fuss-free lasagne recipe made from scratch which is not just a delicious affair but also a fun kitchen activity to try with kids, who might love to prepare a treat for themselves!

Try it at home and share the experience with us in the comments section below.

About Aanchal Mathur Aanchal doesn't share food. A cake in her vicinity is sure to disappear in a record time of 10 seconds. Besides loading up on sugar, she loves bingeing on FRIENDS with a plate of momos. Most likely to find her soulmate on a food app.


Step 1

Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended stir in 2 tablespoons basil. Mix half with the chicken mixture.

Spread half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella cover.

Bake 25 minutes or until heated through. Sprinkle with remaining basil. Let stand 5 minutes before cutting to serve.

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Creamy pulled chicken-and-mushroom lasagne

Pan-fry the portabellini and brown mushrooms in 2–3 T olive oil over a high heat until golden, then remove from the pan.

Add 50 g butter and 1 T olive oil to the same pan and soften the leeks over a lower heat, then add the garlic and mushrooms and fry for 5 minutes.

Toss the chicken into the pan, then add the stock. Simmer for 10 minutes, then stir in 1 cup cream and season to taste.

Layer the chicken mixture and pasta in a large, ovenproof dish. Scatter the shimeji mushrooms over the final pasta layer, then pour over the remaining cream and scatter with Parmesan.

Brush any exposed pasta with melted butter and bake for 35 minutes, brushing the top of the pasta with more butter every 10 minutes and adding more Parmesan if you like.

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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This Creamy Roasted Red Pepper & Chicken Pasta is absolutely delicious when served alongside any of the following accompaniments:

Fougasse Bread

Tomato, Basil and Mozzarella Salad

Cheesy Garlic Bread

Strawberry Mojito Jellies


    For crepe
  • 1 cup Whole Wheat Flour
  • 1/4 cup Sooji (Semolina/ Rava) , optional
  • Salt , to taste
  • 1/2 cup Curd (Dahi / Yogurt)
  • Water , as needed to make a thin batter For lasagne
  • 300 grams Boneless chicken , boiled and shredded
  • 1 cup Red Yellow and Green Bell Peppers (Capsicum)
  • 1/2 cup Spinach Leaves (Palak)
  • 1/2 cup Salt , to taste
  • Black pepper powder , to taste
  • Dried oregano , for seasoning
  • Red Chilli flakes , for seasoning
  • 1 cup Homemade Pizza And Pasta Sauce
  • 1 cup Cheese , grated

Creamy asparagus & chicken lasagne - recipe

Asparagus is one of those vegetables that allows for experimentation and is known for its unique and savoury taste.

Jenny Kay has created four recipes with the use of asparagus to accommodate a variety of flavours and styles of cooking.

Recipe number 4 is below:


- grated rind and juice of 1 lemon

- 500g fresh asparagus, blanched in boiling water


1. Heat the oil in a pot and fry the onions and garlic for 5 minutes.

2. Stir in the chicken mince and brown on high heat, stirring constantly and breaking up any lumps with a wooden spoon.

3. Stir in the wine and cook for 2 minutes.

4. Add the chicken stock, thyme, lemon rind and juice.

5. Simmer for 10 minutes.

6. Season with salt and pepper.

7. Chop ¾ of the asparagus and add to the chicken.

8. Leave the remaining asparagus whole.

9. To assemble the lasagne, pour a quarter of white sauce on the bottom of an ovenproof dish, next place a layer of lasagne sheets, then half the chicken mixture and a quarter of white sauce.

11. End with a last layer of lasagne sheets, cover with white sauce.

12. Arrange the remaining asparagus on top and cover with grated mozzarella.

13. Bake in a preheated oven at 180°C for 30-40 minutes, until golden and bubbling.

Chicken lasagne

Cover the chicken breasts in water and boil until done.
Remove skin and bone, cut into small chunks.

In a wok, heat the olive oil and saute the mushrooms and peppers. Season with dried herbs and salt and pepper.

In a saucepan, heat the butter until melted. Remove from heat, add the flour and whisk through. Add half the milk, whisk until combined.

Return the pot to the stove, whisking until the white sauce thickens. Add the rest of the milk, whisk until the sauce thickens and boils. Remove from heat and season.

Combine all the elements of the dish together, the cooked chicken breasts, sauteed mushrooms and bechamel sauce. Mix well.

Layer your oven safe dish with pasta sheets, chicken filling, pasta sheets, chicken filling and lastly, top with grated Parmesan.

Recipe reprinted with permission of Anina’s Recipes. To see more recipes, click here.

Recipe: Creamy Chicken, Bacon & Mushroom Lasagne

Lasagne is a firm favourite in my house. But bombarded with regular requests from the kids to make lasagna for dinner, I came up with this easy and delicious recipe to mix it up a bit.

I generally cook the chicken sauce part of the recipe in the slow cooker when I am going to have a busy day out of the house, but it can also be done on the stove if you’d prefer.

Lasagne Ingredients

  • 4 large chicken breasts or 8 chicken thighs
  • 250g diced bacon
  • 6 mushrooms
  • 2 cans of condensed cream of chicken soup
  • 1 ½ cups of water
  • 1 cup of sour cream
  • Tailor the recipe to your own tastes by adding your favourite chopped vegetables, e.g. onion, spinach, mushroom, celery, leek, carrots, etc
  • This is a great opportunity to hide some vegetables for those with fussy eaters.
  • Lasagne sheets
  • Lasagne sauce or similar cheesey sauce (you can make your own béchamel sauce of course, but I use the jar when I am particularly time poor.
  • Grated cheese to top

To make the meat sauce:

  • Brown diced chicken in a pan. Add to the slow cooker.
  • Cook diced bacon in a pan and add to cooker.
  • Add your chosen chopped up veggies to the slow cooker pot.
  • Add the chicken soup, water, and sour cream to the pot, put on the lid, turn it on and leave to cook while you go out somewhere with the kids!

You can cook it all in a pan of course in a fraction of the time, but I like to do my in the slow cooker when I have a busy day ahead so I can come home to a half cooked meal, and besides, I love how tender the chicken is after being in the slow cooker.

To make the lasagne:

  • Spoon a layer of creamy chicken concoction into a lasagne dish, top with lasagne sheets. Repeat, repeat, and repeat again (depending on the size of your dish etc, or until you’ve used up all the meat sauce.
  • Top last layer of lasagne with cheese sauce, sprinkle with grated cheese and cook on 200 c for 35 minutes or until the pasta sheets are cooked through. Time will depend on the type of sheets you have used (fresh take less time) so it is best to refer to your packaging for more accurate cook time.

To serve:

Delicious with a garden salad, or steamed vegetables e.g. broccoli or asparagus. I always feel like the plate needs some green with this meal.

Do you experiment in the kitchen with traditional recipes or do you like to stay true to the original?