1. Food
You can opt-out at any time. Please refer to our privacy policy for contact information.

Janet's Chicken Lasagna

User Rating 4 Star Rating (2 Reviews)


Janet's Chicken Lasagna
Scroll down to see more chicken recipes.


  • 2 cups shredded mozzarella cheese
  • 2 cans (10 3/4 ounces each) cream of mushroom soup
  • 1 1/2 cups milk
  • 1 package (10 ounces) frozen chopped spinach, thawed, drained, and squeezed to remove water
  • 1 egg
  • 2 cups ricotta cheese
  • 12 lasagna noodles, cooked and drained
  • 2 to 3 cups diced cooked chicken (chicken breasts or cooked whole chicken)
  • Parmesan cheese


Reserve 1/2 cup of Mozzarella cheese for topping. In medium bowl, combine soup and milk; set aside.

In another medium bowl, combine spinach, egg and ricotta; mix well.

In bottom of 13x9-inch baking dish, spread 1/2 cup of soup mixture. Arrange 4 lasagna noodles on mixture. Spoon about half of the ricotta cheese mixture over noodles, half of the chicken, 3/4 cup of Mozzarella cheese, and 1/3 of remaining soup mixture. Repeat layers, with 4 lasagna noodles, remaining ricotta mixture, remaining chicken, another 3/4 cup Mozzarella cheese, and half of remaining soup mixture, Top with remaining noodles, remaining soup mixture, reserved 1/2 cup Mozzarella cheese, and a generous sprinkling of Parmesan cheese.
Bake at 350° for 40 minutes or until hot and bubbly. Let stand 15 minutes before serving.
Makes 6 to 8 servings.

Related Recipes
Chicken Breasts with Spinach
Chicken Florentine
Coconut Chicken with Spinach
Spinach Lasagna Roll Ups
Spinach Lasagna II
Eggplant Lasagna
Eggplant Lasagna
Chicken Lasagna with White and Red Sauces
Roxanne's Boursin Chicken
Tortellini & Chicken Soup
Mexican Style Lasagna
Lite and Lazy Lasagna

Lasagna Recipes Index
Chicken Recipes Index
Chicken Breast Recipes
Baked Chicken Recipes
Chicken Casseroles
Skillet Chicken
Chicken Spaghetti

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

©2014 About.com. All rights reserved.