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Cream Cheese Chicken Lasagna

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“A great alternative to the traditional tomato sauce and red meat lasagnas we all know and love.”
1hr 5mins

Ingredients Nutrition


  1. Cook lasagna noodles to desired doneness as directed by package; drain. Preheat oven to 350°F.
  2. Meanwhile, in large bowl, combine cream cheese and cottage cheese; beat well. Finely chop green bell peppers, onion and mushroom, mince garlic.
  3. Add soup, mushrooms, milk, Italian seasoning and garlic; mix well.
  4. Stir in onion and green bell pepper. Add salt and pepper to taste.
  5. Spoon 1/3 of cottage cheese mixture evenly into ungreased 13x9 glass baking dish.
  6. Stir chicken into remaining mixture. Top mixture in dish with 4 noodles, half of the chicken mixture, and 1 cup mozzerella cheese. (Repeat.) Top with remaining 4 noodles.
  8. In small bowl combine topping mixture, mix well. Sprinkle over top of casserole. Cover with foil.
  9. Bake immediately or refrigerate over night.
  10. LASAGNA:
  11. Bake casserole, covered, for 40 minutes Uncover and bake an additional 10 - 15 mins or until topping is golden brown.
  12. Let stand before serving.

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