Monday, February 28, 2011

Creamy Chicken Lasagna

I’ve been holding out on you guys. I’ve made this incredible chicken lasagna at least four times now, but I just haven’t been able to get an appetizing-looking picture of it, so I’ve been putting off sharing the recipe. But I can’t hold out on you any longer. You have to make this. My family absolutely loves it, and I can practically guarantee that yours will too.

The sauce for this lasagna is so unbelievably creamy -- a combination of cream of chicken soup, sour cream, cream cheese, and milk. Italian seasoning adds earthy flavor, and four whole cups of cheese make this incredibly gooey and delicious. You can use reduced-fat everything for the lasagna to make it at least somewhat healthy. I will keep going back to this recipe again and again, especially since it’s one of the few things my two-and-a-half-year-old actually requests for dinner. We love this recipe!

Creamy Chicken Lasagna

adapted from Krista’s Kitchen

1 pound chicken breast, cubed into small pieces
2 tablespoons butter
1 tablespoon olive oil
3 cloves minced garlic
2 cans cream chicken soup
1 8-ounce package cream cheese
2 cups sour cream
1 cup milk
1 cup chicken broth
1 tablespoon Italian seasoning
Salt and pepper to taste
1 box no-boil lasagna noodles
4 cups shredded colby-jack or cheddar-jack cheese blend

1. Preheat oven to 350 degrees.

2. Season chicken with salt and pepper. In a large frying pan, cook chicken in olive oil and butter until the chicken is no longer pink. Remove chicken and keep warm.

3. Add garlic to pan; cook and stir for 30 seconds. Add cream soup, cream cheese, sour cream, milk, and chicken broth to the pan. Stir until ingredients melt and thicken slightly. Season with Italian seasoning and salt and pepper to taste. Add chicken and continue to stir. Turn heat down and simmer for 2 or 3 minutes.

4. Spread a thin layer of sauce in a greased 9 x 13 baking dish. Layer noodles, then cream sauce with chicken, then cheese. Continue to repeat until your pan is full, ending with cheese on top. Bake at 350 for 40 to 45 minutes or until hot and bubbly.



Sherry G said...

I made this too! I found the recipe via your blog, so I knew it was approved. We loved this in my family. So so good! Unfortunately not very photogenic haha.

Tessa said...

We all have those recipes that are great but don't photograph so well =) The lasagna sounds great. Besides, in my book, it's more about the taste!

Debbie said...

Sounds very good to me! I am making your chicken enchilada casserole tomorrow night. It looked and sounded so good so I can't wait to have it. I'll let you know how it turns out. Yum!

Taylor said...

Sometimes the most un-photogenic dishes are the tastiest!! I am positive this would be a hit at my place!!

ann said...

I love lasagna and i keep trying to make new variations of it. Yours looks fantastic. I'm going to try it soon!

Tammy said...

wow! does this ever sound cheeeesey! I can't wait to try it!

Abby said...

I think that if we were neighbors our husbands and sons would be friends. And we could cook for each other. Your recipes never fail to make it into my folders!

Cooki said...

wow!this made my heart melt!

Margrett said...

Do you think this could be frozen, if so, do I freeze it before I cook it or after?

AnickH said...

you've sold me on this recipe. I've read through your blog and your like the lasagna food critique considering you've tried like everyones recipe. and i was totally wanting to make the chicken and cheese lasagna from "real mom kitchen" for a while now, (before coming across your blog.) but luckily for me, you've tried it before me and since you say the this recipe "creamy chicken lasagna" is far better, I'm for sure gonna have to go with this one!!