Chicken Lasagne Bake

    Chicken Lasagne Bake

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    About this recipe: 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.

    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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