Tag Archives: mozzarella

Jessie’s Creamy Chicken Lasagna

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!

creamy chicken lasagna with a little bowl of fresh fruit salad. The fruit salad is great because it cuts the richness of the lasagna.

creamy chicken lasagna with a little bowl of fresh fruit salad. The fruit salad is great because it cuts the richness of the lasagna.

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.

Assembly instructions:

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.

Spaghetti Grilled Cheese

Okay, so you know that part in my tagline that says I rarely follow a recipe? Yeah… Nor do I always take photos of my food. This was a pretty good sandwich though so I felt like I should tell you about it.

I don’t like spaghetti very much. I make it because my family likes it but it’s never been one of my favorites. I like pasta bakes, casseroles, and stuffed shells and lasagna type dishes but plain old, swirl-your-fork & slurp-your-noodles spaghetti I can do without. So when these leftovers were staring at me in the fridge but I really wanted a salty, buttery, toasty grilled cheese, I decided to combine them. Hopefully the next time I make spaghetti… (which, while I was eating this sandwich I was thinking I would make spaghetti solely for this recipe. Not to eat as leftovers. Is that wrong?) …Josie will love this as much as I did. I always consider it a success if she eats what I eat and I eat something that isn’t a chicken nugget.

Spaghetti Grilled Cheese

Take two pieces of good white or Italian bread of your choice and butter one side of each piece. (Come to think of it, if you have leftover garlic bread, use it in this recipe!!)

Sprinkle the buttered side with garlic powder and a pinch of salt – or use garlic salt if you have it. I just never have that and always combine garlic powder and salt to get that same flavor

Place one slice, butter side down in a non-stick pan over medium heat

pile some leftover spaghetti onto the bread. (I heated mine slightly in the microwave first to ensure it was hot the whole way through)

top the spaghetti with shredded Mozzarella and a sprinkle of oregano and/or basil

top with the other piece of bread and wait for cheese to get slightly melted before flipping.

Flip a few times and smoosh it down with your spatula to make a nice crunchy, cheesy, pasta-licious sandwich. Again, I apologize for not having a picture. I ate it too fast. My bad.