Main Course

Creamy Chicken Lasagna

Creamy Chicken Lasagna

This recipe came about by accident when I forgot to buy bow-tie noodles at the grocery store.  Originally, I was going to make a casserole, but I had to improvise with the lasagna noodles  I had in my pantry and it turned out so delicious!  (Side note: kind of like in life when a bad situation turns out to be a blessing in disguise.  So be thankful even in trials and tribulations because it may be for something better, bigger or greater.  Think of the bigger picture.  Also I’m not comparing life’s trials and tribulations to me not buying bow-tie noodles, just my train of thought and positivity.)

Anyway, back to this accidental creamy chicken lasagna, which is like a regular lasagna, except it contains cream cheese and greek yogurt instead of tomato sauce, and shredded chicken instead of beef or ground turkey.  And, I sneak in a little bit of spinach and kale for some nutrients.

*This post was made possible from Amazon. But, all opinions and reviews are my own and this product/service wouldn’t be featured if I didn’t think it could help you.

Ingredients:

  • 4 frozen chicken breasts, boneless & skinless
  • 1 package cream cheese, softened
  • 1 cup spinach, chopped (fresh or frozen)
  • 1 cup kale, chopped
  • 1/2 yellow onion, chopped
  • 1 1/2 tbsp chives
  • 12 lasagna noodles, cooked
  • 1 tbsp Italian seasoning
  • 1 tsp basil
  • 2 tbsp plain Greek yogurt, nonfat
  • 1/2 tsp olive oil

chicken lasagnaDirections:

First, I used frozen chicken breasts, so I stuck the chicken breasts inside a pot of boiling water for a couple of minutes to defrost.  Then I started another pot of boiling water for my lasagna noodles.  Follow instructions on label to cook your lasagna noodles and set aside.

Second, when the chicken breasts are defrosted, transfer to a skillet and cook covered on low.  There will be a pool of water and chicken juice at the bottom of the skillet, which we will drain later.

Third, in a small bowl, measure and mix together softened cream cheese (you may have to microwave for about ten seconds to soften), chives, Italian seasoning, basil, and Greek yogurt.

Fourth, once chicken is cooked through, about ten minutes, grab a cutting board and start pulling chicken apart with a knife and fork.  It should shred easily if you cook on low heat with all of the juices.  Drain liquid, return shredded chicken to skillet, and add in onions.  Cook for a few minutes, stirring occasionally.

Fifth, turn stove off and add in the cream cheese mixture to shredded chicken.  Mix well.

Sixth, now it’s time to layer our casserole dish.  Spread olive oil to cover bottom of dish.  Then add a layer of lasagna noodles (there will be three layers, I used four noodles per layer..hence the 12 noodles total that I cooked).  Next, spread 1/3 of chicken cream cheese mixture over noodles.  Sprinkle 1/3 spinach and kale on top of that.  Repeat so you have three layers.  Optional: top it off with mozzarella cheese.  I skipped the cheese and put a couple pieces of fresh cilantro on top of my casserole.chicken lasagna

Seventh, bake 25-30 minutes at 350F. Yields about six servings.

chicken lasagna

Creamy Chicken Lasagna

Switch up your lasagna, with this amazing recipe containing shredded chicken, cream cheese, greek yogurt, chives, spinach, and more!  

Course Main Course
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 4 frozen chicken breasts boneless and skinless
  • 1 package cream cheese, softened
  • 1 cup spinach, chopped fresh or frozen
  • 1 cup kale, chopped
  • 1/2 yellow onion, chopped
  • 1 1/2 tbsp chives
  • 12 lasagna noodles, cooked
  • 1 tbsp Italian seasoning
  • 1 tsp basil
  • 2 tbsp plain greek yogurt, nonfat
  • 1/2 tsp olive oil

Instructions

  1. Boil a pot of water, add chicken breasts for a few minutes to defrost.  Start another pot of boiling water for lasagna noodles and follow instructions on label.

  2. Transfer defrosted chicken breasts to a skillet and cook covered on low heat.  We will drain juice at the bottom of the skillet later.

  3. In a small bowl, measure and mix together softened cream cheese, chives, Italian seasoning, basil, and greek yogurt.

  4. On a cutting board, pull chicken apart with a fork and knife.  It should shred easily.  Drain liquid from skillet, return shredded chicken to skillet, and add in onions.  Cook for a few minutes, stirring occasionally. 

  5. In a casserole dish, spread olive oil to cover bottom of dish.  Add four lasagna noodles, then spread 1/3 chicken cream cheese mixture over noodles, sprinkle 1/3 spinach and kale on top of that, and repeat until you have three layers.  Optional: sprinkle mozzarella cheese on top of lasagna.

  6. Bake at 350F for 25-30 minutes.  Serve creamy chicken lasagna warm.

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