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Hey there, friends!
Feeling like a cozy dinner? I’ve got a treat for you!
Today, I’m sharing my easy lasagna recipe that uses cream of chicken soup.
It’s creamy, savory, and packed with flavor.
Perfect for weeknight dinners or impressing guests!
Trust me, once you try it, it’ll become a family favorite! Let’s dive in!
Suggestions for Ingredient Substitution
Cream of chicken soup can be replaced with a homemade white sauce or béchamel for a fresher taste and reduced sodium content. Mix 2 tablespoons each of butter and flour, then whisk in 1 cup of milk and season to taste. For a dairy-free option, use unsweetened almond milk and olive oil instead of butter. Cream of mushroom soup can be substituted with puréed roasted vegetables like cauliflower or zucchini for added nutrition and fewer processed ingredients. Blend 1.5 cups of roasted vegetables with 1/2 cup of broth until smooth. Sour cream can be swapped with Greek yogurt for a tangier flavor and higher protein content. Use the same amount as called for in the recipe. These substitutions maintain the creamy texture of the lasagna while offering healthier alternatives to canned soups and accommodating various dietary preferences.
| Preparation Time | 15-20 minutes |
| Cooking Time | 60 minutes |
| Total Time | 75-80 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2800
- Protein: 180-200 g
- Fat: 150-170 g
- Carbohydrates: 200-220 g
Ingredients
- 9 raw lasagna noodles
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 can (10.75 ounces) condensed cream of mushroom soup
- 1 cup diced onion
- 1/2 cup grated parmesan cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 teaspoon garlic salt
- 4 cups diced cooked chicken breast
- 4 cups grated cheddar cheese
Step 1: Preheat the Oven and Cook the Noodles
Preheat your oven to 350 degrees F (175 degrees C).
Meanwhile, bring a large pot of lightly salted water to a boil.
Add the noodles and cook them for 8 to 10 minutes until they reach an al dente texture.
Once done, drain the noodles and set them aside.
Step 2: Prepare the Soup Mixture
While the noodles are cooking, combine the following ingredients in a medium bowl: chicken soup, mushroom soup, chopped onion, Parmesan cheese, sour cream, mayonnaise, and garlic salt.
Mix everything together until the ingredients are well combined.
Step 3: Assemble the Casserole
In a 9×13 inch baking dish, start layering your casserole.
Place 1/3 of the cooked noodles at the bottom of the dish.
On top of the noodles, spread a portion of the soup mixture, followed by a layer of chicken and a layer of cheese.
Repeat this process two more times, finishing with a generous layer of cheese on top.
Step 4: Bake the Casserole
Place the assembled casserole in the preheated oven and bake for 1 hour.
The cheese should be melted and bubbly, and the dish should be heated through.
Once baked, let it cool for a few minutes before serving.
Enjoy your comforting casserole!
