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Make-Ahead White Chicken Lasagna

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.
Updated November 16, 2010
Make With
Make With
Progresso Broth

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

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.

  • 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
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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