A few weeks ago my brother called me from the grocery store to ask me some questions about ingredients in my lasagna recipe. I thought he was referring to my sauteed mushroom and onion lasagna but no… he called it Jessie’s Creamy Chicken Lasagna and said he makes it all the time. I don’t have a very good memory (I know. My husband is very lucky) so I didn’t know what he was referring to. Long story short, I got the recipe from him and he told me to post it here. He said it is a go-to of his when he is looking for that comforting, warm, cheesy, creamy indulgent meal. So here it is. I have no idea when I came up with this. I’m guessing at least 6 or 7 years ago. Maybe longer.
I hope it’s as awesome as my big brother says it is! I can’t wait to try it. Because apparently I can’t remember it from the first time around.
I made it!! It started to come back to me as I was whisking the milk into the soups and adding the herbs. It was great. It was creamy and decadent. The fruit salad was a great side-dish because it helped cut the richness of the lasagna. Josie even ate a few bites after I explained to her that the lasagna tasted like cheese crackers and chicken nuggets. Thanks big brother for bringing this one back!
Jessie’s Creamy Chicken Lasagna
- 1 15 oz. container small curd low fat cottage cheese (cottage cheese melts and blends right in but it’s MUCH cheaper than ricotta. Try it. You’ll thank me for saving you the bucks AND still giving you the smooth, mellow, cheesy, creaminess you need.
- 3 cups diced cooked chicken – a rotisserie chicken is a great choice for this if you are in a hurry. Just pick it up at the grocery store along with the rest of the ingredients.
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 12 oven-ready lasagna noodles
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 2/3 cup milk
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- salt and black pepper to taste
- hot pepper chili flakes to taste if you like that touch of heat.
Preheat oven to 350F
Stir the soups, milk, and herbs, s&p and chili flakes in a large bowl.
Spray bottom and sides of 13×9 baking dish with cooking spray.
Coat the bottom of the baking dish with a big spoonful or two of the soup mixture. Place noodles on top of the soup mixture. Top with about 1 cup of soup mixture, half of the cottage cheese, 1 1/2 cups of chicken, 2/3 cup Mozzarella cheese and 1/3 cup cheddar cheese. Repeat layers once. Place another layer of noodles on top and cover with remaining soup mixture, Mozzarella cheese and cheddar cheese.
Cover with foil (spray the foil with non-stick cooking spray to prevent the cheese from ripping off the top of the lasagna when you remove the foil) and bake for 45 minutes. Then remove foil and bake until golden and bubbly.
Enjoy the simplicity of this lasagna! It freezes well and it is great to give to friends or family or neighbors that need a hearty meal.