This chicken lasagna recipe is one of my favorite comfort foods of all time. Before my grandmother died she put together a cookbook of all her favorite recipes she’d gathered over the years of cooking for a large family and this recipe was one of my favorite ones in the cookbook. This meal does take some extra time to prepare but it can be assembled before hand to save some time in the kitchen. This twist on traditional lasagna reheats well for leftovers and it’s so tasty that you won’t mind eating it the next day.
- 2 Large Chicken Breasts
- 3 Celery Stalks
- 1 Onion, quartered
- 1 Can Cream of Mushroom Soup
- 1 Can Cream of Chicken Soup
- 1 Cup Sour Cream
- 1 Cup Grated Parmesean Cheese
- 1 Bunch Green Onions, Chopped
- 8 oz. Lasagna Noodles
- 4 Cups Grated Medium Cheddar Cheese
Optional: (I don’t like olives so I leave these out but I’ve been told they add a nice touch)
1 can (4 oz.) chopped Olives
1 Jar (2 oz.) Chopped Pimientos
Chop the celery and onion. Fill a pot with water and add the celery, onion, and chicken. Season with salt and pepper. Boil chicken until tender (about 45 min.). I’ve tried baking the chicken for this dish but it just isn’t nearly as good. You could do this in a crockpot the day before as well.
Remove chicken from broth when tender and shred with a fork.
In a medium bowl, combine the chicken and mushroom soups with sour cream, parmesan cheese, and green onions. If you are adding the olives and pimientos, add them here. Add shredded chicken to the mixture.
Boil the lasagna noodles in reserved chicken broth according to package directions. You may need to add some water to the broth to cover the noodles.
In a buttered 9×12 inch baking pan, layer the noodles (I add in some of the onion and celery the noodles were cooked with at this point just because it adds a nice touch), chicken mixture, and grated cheese in alternating layers ending with cheese.
Bake at 350 degrees for 40 minutes.
Make Ahead Instructions
If you are short on time you can assemble this meal ahead of time and bake when you are ready to eat.
For a small head start, you could simply cook and shred the chicken the day before but be sure and save the broth if you want to add flavor to the noodles while they cook.