Make-Ahead White Chicken Lasagna

Prep 40 min
Total 10 hr 15 min
Servings 12

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. MORE+ LESS-

By Betty Crocker Kitchens

Updated November 16, 2010

Make with

Progresso Broth

Ingredients

tablespoon butter or margarine

lb boneless skinless chicken breasts, cut into 1/2-inch pieces

1 1/2

cups coarsely chopped red bell pepper (2 medium)

cup finely chopped celery

1/2

cup chopped onion

cloves garlic, finely chopped

pint (2 cups) half-and-half

1/2

cup Progresso™ chicken broth

oz cream cheese

oz Gouda cheese, shredded (about 2 cups)

container (12 oz) small-curd cottage cheese

1/4

cup fresh basil leaves, cut into thin strips

egg, beaten

uncooked lasagna noodles

package (16 oz) sliced mozzarella cheese

1/2

cup grated Parmesan cheese

Fresh basil sprigs or chopped basil leaves, if desired

Steps

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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.

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 Facts

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 230

% Daily Value

Total Fat: 26g; 40%
Saturated Fat 15g 77% Trans Fat 1/2g
Cholesterol: 115mg; 39%
Sodium: 640mg; 27%
Potassium: 330mg; 9%
Total Carbohydrate: 20g; 7%
Dietary Fiber 1g 6% Sugars 5g
Protein: 33g

% Daily Value*:

Vitamin A: 30%; 30%
Vitamin C: 20%; 20%
Calcium: 50%; 50%
Iron: 8%; 8%

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;