Make-Ahead White Chicken Lasagna

Make-Ahead White Chicken Lasagna

Looking for a make-ahead pasta dinner using Progresso® chicken broth? Then try this cheesy casserole that's layered with chicken and lasagna. Perfect if you love Italian cuisine.

Prep Time

40

Minutes

Total Time

10:15

Hrs:Mins

Makes

12

servings

1
tablespoon butter or margarine
1
lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 1/2
cups coarsely chopped red bell pepper (2 medium)
1
cup finely chopped celery
1/2
cup chopped onion
2
cloves garlic, finely chopped
1
pint (2 cups) half-and-half
1/2
cup Progresso® chicken broth
4
oz cream cheese
7
oz Gouda cheese, shredded (about 2 cups)
1
container (12 oz) small-curd cottage cheese
1/4
cup fresh basil leaves, cut into thin strips
1
egg, beaten
9
uncooked lasagna noodles
1
package (16 oz) sliced mozzarella cheese
1/2
cup grated Parmesan cheese
Fresh basil sprigs or chopped basil leaves, if desired
  1. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart Dutch oven, melt butter over medium-high heat. Add chicken; cook 3 minutes, stirring occasionally. Stir in bell pepper, celery, onion and garlic; cook about 2 minutes, stirring occasionally, until chicken is no longer pink in center.
  2. Reduce heat to low. Add half-and-half, broth and cream cheese; cook and stir until cream cheese is melted. Gradually add Gouda cheese, stirring until cheese is melted. Remove from heat; set aside. In bowl, mix cottage cheese, 1/4 cup fresh basil and the egg until blended.
  3. Spread 1 cup chicken mixture in baking dish. Top with 3 noodles, 1 1/2 cups chicken mixture, 1/2 of the cottage cheese mixture and 1/2 of the mozzarella cheese. Repeat layers once, starting with noodles. Top with remaining 3 noodles and remaining chicken mixture. Sprinkle with Parmesan cheese. Cover with foil; refrigerate at least 8 hours or overnight.
  4. Heat oven to 350°F. Bake lasagna covered 45 minutes. Uncover; bake 30 to 35 minutes longer or until noodles are tender and casserole is bubbly. Cover; let stand 15 minutes before serving. Garnish with basil sprigs.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips
Add 1 1/2 cups julienne-cut cooked ham to lasagna layers for a flavor twist.
No-cook lasagna noodles are available and can be used in this recipe for immediate baking.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 440
    • (Calories from Fat 230),
  • Total Fat 26g
    • (Saturated Fat 15g,
    • Trans Fat 1/2g),
  • Cholesterol 115mg;
  • Sodium 640mg;
  • Total Carbohydrate 20g
    • (Dietary Fiber 1g,
    • Sugars 5g),
  • Protein 33g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 4 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.