How to Make Creamy Chicken Lasagna

Creamy chicken lasagna, or white chicken lasagna as many call it, is a delicious alternative for folks who have food allergies to tomato sauce or who just simply enjoy exploring lasagna varieties. Many creamy chicken lasagna recipes call for spinach or artichoke hearts, which both add depth to the lasagna. Some creamy chicken lasagna recipes that do not use traditional tomato sauce still may use cherry tomatoes or a small amount of tomato sauce mixed with Dijon mustard, basil, nutmeg and cayenne pepper for a zesty kick. Alter your creamy chicken lasagna recipe to fit your personal taste.

Things You'll Need

Glass baking dish
Nonstick baking spray
Saucepan
12 uncooked lasagna noodles
Colander
2-qt. saucepan
1 tbsp. butter or margarine
3/4 cup chopped green bell pepper
3/4 cup chopped onions
1/3 cup milk
2 cans (10 3/4 oz. each) condensed cream of chicken soup

1/2 tsp. basil leaves (dried)
1/4 tsp. black pepper
Medium bowl
Ricotta cheese (12 oz.)
Egg
1 frozen package of chopped spinach, thawed and drained (optional)
3 cups cooked chicken (diced)
2 cups mozzarella cheese (shredded)
1 cup cheddar cheese (shredded)
1/2 cup Parmesan cheese (grated)
Garlic cheese bread (optional)

Instructions

Heat the oven to 350 degrees Fahrenheit. Spray the sides and the bottom of a 3-qt. glass baking dish with nonstick cooking spray.
Cook and drain the lasagna noodles as directed by the instructions on the package. Melt the butter in a 2-qt. saucepan over medium heat while the noodles are cooking. Cook the chopped bell pepper and the chopped onions in the butter until they are crisp and tender. Remove from the heat. Stir in milk, basil, soup and pepper.
Pour the thawed spinach in a medium bowl off to the side of the ingredients that you just cooked. Mix in the egg and the ricotta cheese well.
Place four of the lasagna noodles in the glass baking dish. Top the noodles with 1 cup of the soup mixture, half of the ricotta cheese mixture, 1 1/2 cups of the chicken, 2/3 cups of mozzarella cheese and 1/3 cup of the cheddar cheese. Top these ingredients with four lasagna noodles. Repeat the layers once again, beginning with the soup mixture. After you layer the ingredients a second time, place a layer of noodles on top of that layer once again. Top with the rest of the soup mixture, mozzarella cheese and cheddar cheese, and sprinkle with Parmesan cheese.
Bake the lasagna uncovered for 50 to 55 minutes at 350 degrees Fahrenheit, until ingredients bubble. Allow the lasagna to rest for 15 minutes before cutting into it to serve. Serve with garlic cheese bread.

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