Creamy Chicken Lasagna

Creamy Chicken Lasagna
Servings: 12 Prep 10 mins Bake 375°F 45 mins


  • 1 can (10-3/4 ounces) condensed cream of chicken with herbs soup
  • 1 cup milk
  • 1 pound cooked chicken, cut into 1/2-inch pieces (about 3 cups)
  • 1 box (10 ounces) frozen corn kernels, thawed
  • 1 container (15 ounces) ricotta cheese
  • 2 cups shredded mozzarella cheese (8 ounces)
  • 1 package (8 ounces) no-cook lasagna noodles
  • 1 can (10-3/4 ounces) condensed tomato bisque soup
  • 1/4 cup grated Parmesan cheese

Make It

1. Heat oven to 375 degrees F. Coat 13 x 9 x 2-inch glass baking dish with nonstick cooking spray.

2. Combine chicken soup and 2/3 cup milk in large bowl. Spoon 1/4 cup of milk mixture over bottom of prepared baking dish.

3. Add chicken and corn to remaining soup and milk mixture in bowl.

4. Stir together the ricotta and mozzarella cheeses in another large bowl.

To assemble:

5. Place 3 noodles over soup mixture in bottom of baking dish. Top with half the ricotta mixture, another 3 noodles, the chicken mixture, another 3 noodles, the remaining ricotta mixture and another 3 noodles. Mix together the tomato soup and the remaining 2/3 cup milk in a small bowl. Pour over the lasagna noodles in baking dish. Sprinkle evenly with the Parmesan. Cover baking dish with aluminum foil.

6. Bake in 375 degrees F oven for 30 minutes. Remove foil. Bake 15 minutes longer or until bubbly around the edges. Let stand 15 minutes before serving.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 325, Fat, total (g): 14, chol. (mg): 70, sat. fat (g): 7, carb. (g): 25, fiber (g): 1, pro. (g): 25, sodium (mg): 609, Percent Daily Values are based on a 2,000 calorie diet.