Chicken lasagne bake

    1 hour 15 min

    Reminiscent of a lasagne, but with a combination of cheat's ingredients, such as condensed cream of chicken soup and cottage cheese. Very comforting and hearty, perfect for winter with a green salad on the side.

    50 people made this

    Serves: 8 

    • 18 lasagne sheets
    • 340g cottage cheese, creamed
    • 425g diced, cooked chicken meat
    • 225g grated Cheddar cheese
    • 40g grated Parmesan cheese
    • 1 onion, chopped
    • 1 small green pepper, chopped
    • 1 small red pepper, chopped
    • 100g sliced mushrooms
    • 60g butter
    • 1 (295g) tin condensed cream of chicken soup
    • 75ml milk

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4.
    2. Bring a large pot of lightly salted water to the boil. Add lasagne sheets and cook for 8 to 10 minutes or until al dente; drain.
    3. In a saucepan melt the butter and saute the onions, green peppers, red peppers and mushrooms. Add chicken soup and milk; cook until smooth.
    4. In a 20x30cm baking dish, layer lasagne sheets, cooked chicken, soup mixture and cheeses. Alternate until finished. Bake in a preheated oven for 45 minutes.

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    Reviews in English (30)


    Karen - Thank you for a GREAT recipe!!! All I did was double the sauce like others suggested, and I had a flavorful, lasagna with an excellent creamy sauce. What a keeper! Just make sure you season your chicken well before adding to recipe. I just bake mine with a little fresh ground pepper, poultry seasoning, garlic salt and cracked red pepper before baking. I will make this again and again! (No boil lasagna noodles work great with this and cut the work down!)  -  14 Mar 2008  (Review from Allrecipes US | Canada)


    I have made this several times and everyone just loves it. I have added in a layer of spinach a couple times just to sneak in a good veggie. But its great either way. Freezes well. Using the 'no-boil' lasagna noodles makes it even easier. I like to use a bit more cheese too.  -  07 Sep 2005  (Review from Allrecipes US | Canada)


    I really liked this recipe. I used ricotta instead of cottage cheese though, and I used 2 cans of the soup. Plus I think I used more cheese than it called for. It was really good. I made it in 2 8x8 pans and then baked one to eat right away and just put the other one in the freezer to eat later. When I was ready to eat it, I defrosted it in the fridge overnight and then baked it; it reheated really well!  -  16 Dec 2009  (Review from Allrecipes US | Canada)