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Creamy Chicken Lasagna

Total Time

Prep: 40 min. Bake: 45 + standing


9-12 servings

As a girl, I spent summers on my grandparents' farm and helped harvest bushels of fresh vegetables. To this day, I enjoy making recipes like this lasagna, laden with juicy tomatoes and herbs fresh from my own garden.


  • 12 uncooked lasagna noodles
  • 2 tablespoons cornstarch
  • 1 can (12 ounces) evaporated milk
  • 2 cups chicken broth
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup grated Parmesan cheese
  • 2 garlic cloves, minced
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • 2 cups cooked chicken strips (12 ounces)
  • 24 cherry tomatoes, thinly sliced
  • 1 cup shredded cheddar cheese
  • Paprika and minced fresh parsley


  1. Cook noodles according to package directions. Meanwhile, in a large saucepan, combine cornstarch and milk until smooth. Whisk in the broth, tomato sauce, Parmesan cheese, garlic, mustard, basil, nutmeg and cayenne. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat.
  2. Drain noodles. Spread 1/4 cup sauce into a greased 13x9-in. baking dish. Set aside 1 cup sauce. Stir chicken and tomatoes into the remaining sauce.
  3. Layer four noodles and half of the chicken mixture in baking dish. Repeat layers. Top with remaining noodles; spread with reserved sauce. Sprinkle with cheddar cheese and paprika.
  4. Cover and bake at 350° for 45-50 minutes or until bubbly. Let stand for 15 minutes before cutting. Sprinkle with parsley.

Nutrition Facts

1 piece: 251 calories, 8g fat (5g saturated fat), 47mg cholesterol, 437mg sodium, 26g carbohydrate (5g sugars, 1g fiber), 18g protein.

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