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Cheesy Chicken Lasagna

Total Time

Prep: 20 min. Bake: 35 min. + standing


9-12 servings

When my nephews were younger, I would make their favorite meal for their birthdays...this is what they usually requested. The cheese makes it easier for kids to eat their vegetables.—Janet Lorton, Effingham, Illinois


  • 9 uncooked lasagna noodles
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 2/3 cup milk
  • 2-1/2 cups frozen mixed vegetables
  • 2 cups cubed cooked chicken
  • 18 slices process American cheese


  1. Cook noodles according to package directions. Preheat oven to 350°.
  2. In a large saucepan, combine soup and milk. Cook and stir over low heat until blended. Remove from the heat; stir in vegetables and chicken.
  3. In a greased 13-in. x 9-in. baking dish, layer three noodles, a third of the soup mixture and six cheese slices. Repeat layers twice.
  4. Bake, covered 30 minutes. Uncover; bake until bubbly, 5-10 minutes longer. Let stand for 15 minutes before cutting.

Can you freeze Cheesy Chicken Lasagna?

Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer to read 165°.

Nutrition Facts

1 piece: 261 calories, 11g fat (6g saturated fat), 45mg cholesterol, 613mg sodium, 24g carbohydrate (4g sugars, 2g fiber), 17g protein.

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