About this recipe:A filling, creamy, cheesy chicken lasagne. There's no pre-cooking if you use fresh pasta. Even if you don't, just boil the lasagne sheets first, then simply layer all of the ingredients, and bake! You can use leftover chicken, if desired. But pre-cooked chicken from the supermarket works a treat.
9 lasagne sheets
1 (295g) tin condensed cream of mushroom soup
1 (295g) tin condensed cream of chicken soup
1 large onion, chopped
225g cottage cheese
225ml soured cream
1/4 teaspoon poultry seasoning
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
5 tablespoons sliced black olives (optional)
75g grated Parmesan cheese
575g chopped, cooked chicken meat
225g grated Cheddar cheese
275g grated mozzarella cheese
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Cook lasagne sheets in a large pot of boiling salted water until al dente. Drain.
In a large bowl, mix together cream of mushroom soup, cream of chicken soup, chopped onions, cottage cheese, soured cream, poultry seasoning, oregano, basil, grated Parmesan cheese and chicken. If desired, add olives.
In a 20x30cm baking dish, layer 3 lasagne sheets, half of the chicken sauce, grated Cheddar cheese, 3 lasagne sheets, remaining chicken sauce, 3 lasagne sheets and finally grated mozzarella cheese. Cover with aluminium foil.
Bake in a preheated 180 C / Gas 4 oven for 40 minutes. Remove foil, and continue baking for 10 minutes. Let stand 10 minutes before serving.