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This Cheesy Chicken Lasagna has layers of chicken topped with flavorful, creamy sauce, and lots of cheesy goodness. This recipe takes chicken lasagna to a new level!
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5 from 2 votes

Cheesy Chicken Lasagna

This take on cheesy chicken lasagna is full of delicious flavor. It freezes well if you want to prepare it for a later date. 
Prep Time25 mins
Cook Time1 hr 10 mins
Total Time1 hr 35 mins
Course: Main Dish
Cuisine: Italian
Keyword: Cheesy Chicken Lasagna
Servings: 6 servings
Calories: 796kcal

Ingredients

Chicken

  • 2 pounds chicken breasts cut thinly (thin chicken cooks better)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon Pepper
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon celery seed
  • 1 cup reduced sodium chicken broth

Sauce

  • 2.5 teaspoons garlic
  • 2.5 tablespoons butter
  • 2.5 10.5 ounce cans cream of celery soup
  • 2.5 teaspoons oregano
  • 1/2 teaspoon Pepper
  • 1.25 cup chicken broth from chicken juices, or premade
  • 1 teaspoon dehydrated onion
  • 1/2 teaspoon onion powder

Assembly

  • ~12 lasagna noodles I prefer oven ready
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded cheddar cheese
  • 2 tablespoons grated parmesan cheese

Instructions

Cook Chicken

  • Mix together salt, pepper, Italian seasoning, celery seed, and chicken broth. Pour over chicken.
  • Cook in Instant Pot on high for 13 minutes and let natural release for 10 minutes. Or, cook in slow cooker low for 6-8 hours, or high 4-5 hours. Or, line baking pan with aluminum foil, place chicken and mixture in foil and fold the foil up as tight as you can around the chicken; then, bake at 350 degrees for about 40 minutes, or until chicken is cooked through.
  • Once chicken is cooked, remove from broth with slotted spoon. Shred chicken with two forks. Reserve broth for sauce. Set chicken aside.

Sauce

  • Cook garlic and butter in large skillet over medium-high heat for 2 minutes. Turn to medium-low and add soups, oregano, pepper, dehydrated onion, and onion powder. Take 1 cup of broth from cooked chicken and also mix this into pan. Let simmer for about 3 minutes. Note: If you don't have enough broth, or you threw it out by accident, you can use pre-made chicken broth instead. I highly recommend the broth from the cooked chicken though as it has some tasty spices.

Assemble

  • Preheat oven to 350 degrees.
  • Cook lasagna noodles according to package directions. Or, do like I do, and get the oven ready lasagna noodles which make this recipe a breeze.
  • Cover bottom of a 9x13 casserole dish with about 1/2 cup sauce. Cover sauce with lasagna noodles (this will take about 4 noodles and you'll likely have to break one to make it fit). Cover noodles with 1/3 of the chicken, 1/3 of the sauce, and 1/3 of the mozzarella & cheddar cheeses. Repeat, but end with the last 1/2 of the sauce. Reserve the remaining mozzarella & cheddar.
  • Cover with aluminum foil and bake for 30 minutes. Then, remove foil, top with remaining mozzarella, cheddar, and parmesan cheeses. Bake for another 6-8 minutes, or until cheeses are bubbly.

Nutrition

Calories: 796kcal | Carbohydrates: 46g | Protein: 59g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 179mg | Sodium: 1102mg | Potassium: 856mg | Fiber: 2g | Sugar: 2g | Vitamin A: 865IU | Vitamin C: 6.3mg | Calcium: 535mg | Iron: 2.6mg