Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
- 2 1/2 cups cooked chicken, in large chunks
- 1 cups chicken broth
- 1/2 cup milk or half-and-half
- 1 large can (28 ounces) plum tomatoes
- 2 cloves garlic, minced
- 1 bay leaf
- pinch ground thyme
- dash cayenne pepper
- 3 tablespoons olive oil
- 1/2 teaspoon sugar
- 8 ounces lasagna noodles
- 3 tablespoons all-purpose flour
- 1/4 cup chopped fresh parsley
- 8 ounces shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
In a cup, stir a few tablespoons of cold water into the 3 tablespoons flour. Stir until a smooth paste forms. Place chicken broth and milk in a saucepan and heat. Add flour mixture to the liquid; add salt and pepper to taste, then stir in parsley. Continue to cook, stirring, until mixture is thickened and bubbling.
Pour a thin layer of tomato mixture into a large 13x9x2-inch baking dish. Top with a layer of lasagna noodles placed side-by-side. Add a layer of chicken; sprinkle some of the mozzarella cheese over chicken. Top with a layer of chicken broth white sauce.
Add another layer of lasagna, more tomato sauce, another layer of chicken, mozzarella cheese, and white sauce; repeat until all ingredients are used or dish is full, finishing with a layer of lasagna noodles. Sprinkle chicken lasagna with the grated Parmesan cheese. Bake chicken lasagna at 375° for 25 to 35 minutes, or until browned and bubbly.
Chicken lasagna serves 4 to 6.
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