Creamy Chicken Lasagna

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 270.4
  • Total Fat: 15.0 g
  • Cholesterol: 60.8 mg
  • Sodium: 793.9 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 1.6 g
  • Protein: 17.4 g

View full nutritional breakdown of Creamy Chicken Lasagna calories by ingredient


Introduction

To add more nutrients, add some thawed and drained frozen spinach to the cream cheese mixture. To cut down on sodium, use 1/2 cup low-sodium chicken broth in place of the bouillon water. Also, the fat and saturated fat content can be reduced by using 12 oz Neufchatel cheese instead of 16 oz. The lasagna will not be quite as creamy. To add more nutrients, add some thawed and drained frozen spinach to the cream cheese mixture. To cut down on sodium, use 1/2 cup low-sodium chicken broth in place of the bouillon water. Also, the fat and saturated fat content can be reduced by using 12 oz Neufchatel cheese instead of 16 oz. The lasagna will not be quite as creamy.
Number of Servings: 10

Ingredients

    12 oz skinless chicken breasts, cooked and shredded
    6 cooked lasagna noodles
    1/2 cup water
    1 chicken bouillon cube
    2 (8 oz) packages Neufchatel cheese, softened
    1 cup part-skim shredded mozzarella cheese
    1 tsp garlic powder
    1 (26 oz) can spaghetti sauce
    Basil
    Oregano
    Parmesan Cheese

Directions

Preheat oven to 350*. Add the bouillon cube to the water in a small saucepan and bring to a boil to dissolve. In a large bowl, combine the bouillon water, cream cheese, and garlic powder. Add the shredded chicken and 1/2 cup mozzarella cheese. Spread a thin layer of spaghetti sauce in the bottom of a 13x9 inch baking dish. Place 3 noodles on top; cover with 1/2 of the chicken mixture. Repeat layers. Cover with sauce; sprinkle with remaining mozzarella, dashes of basil and oregano if desired, and some grated Parmesan cheese. Cover and bake 35 minutes. Uncover and bake 5 more minutes; let stand 5 minutes before serving.

Serving Size: Serves 10

Number of Servings: 10

Recipe submitted by SparkPeople user CLARINETCOOK1.