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Make-Ahead White Chicken Lasagna

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  • Prep 40 min
  • Total 10 hr 15 min
  • Servings 12
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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.
By Betty Crocker Kitchens
Updated Nov 16, 2010
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Ingredients

  • 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
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Add 1 1/2 cups julienne-cut cooked ham to lasagna layers for a flavor twist.
  • tip 2
    No-cook lasagna noodles are available and can be used in this recipe for immediate baking.

Nutrition

440 Calories, 26g Total Fat, 33g Protein, 20g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
230
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;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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