“I love this recipe because it contains two of my favorite things--cheese and chicken. It is a very good switch from pasta sauce on it. My DH said he liked it better than the traditional lasagna.”
1hr 45mins

Ingredients Nutrition


  1. For sauce:
  2. In a sauce pan, melt the butter over a low heat; stir in the flour to make a roux. Add the milk in a small stream, bringing mixture to a boil. Whisk to get smooth. Add salt and pepper to taste.
  3. Add the cream of chicken soup and simmer the sauce until thick; set aside.
  4. For cheese filling:
  5. Mix together all the cheeses, egg, and basil in a bowl; set aside.
  6. Grease a 13x9 pan. In the bottom, put 1 cup of the sauce and cover with 3 pasta sheets (make sure they do not touch each other).
  7. Spread half of the chicken, with 1/2 cup of sauce mixed in on the pasta, and top with 3 more sheets.
  8. Spread 1/2 of the cheese mixture over the pasta, top with 3 more sheets.
  9. Continue layering the pasta in the same manner, ending with pasta. Now pour the remaining sauce over the pasta; sprinkle with Parmesan.
  10. Cover and bake in a 350 degree oven for 45 minutes.

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