Chicken Lasagna

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·        3 skinless, boneless Crysbro chicken breast halves

·         6 uncooked lasagna noodles

·         ¼ cup hot water

·         1 (8 ounces) package cream cheese, softened

·         2 cups shredded mozzarella cheese

·         1 (26 ounces) jar spaghetti sauce


1.      Bring a large pot of lightly salted water to a boil. Cook the lasagna noodles for 8 to 10 minutes. Drain, rinse with cold water and set aside.

2.      Meanwhile, place the chicken in a saucepan with enough water to cover it, and bring it to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan and shred.

3.      Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the chicken with cream cheese and 1 cup mozzarella cheese.

4.      Spread 1/3 of spaghetti sauce in the bottom of a 9×13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.

5.      Bake for 45 minutes in the preheated oven.

Nethmi Rodrigo

Nethmi Rodrigo

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