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Chicken Lasagna

Pasta & Noodles, Poultry, Vegetables

chicken lasagna

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  • 12

Submitted by Sarah House


  • 1/2 C butter
  • 1/2 C flour
  • 1/2 tsp salt
  • 1/2 tsp oregano
  • 3 C chicken broth
  • 3 C cubed chicken, cooked
  • 2 C cottage cheese
  • 1 egg, slightly beaten
  • 10 oz frozen spinach
  • 1/2 lb lasagna noodles, cooked
  • 1/4 lb mozzarella cheese + more for topping
  • 1/4 C Parmesan cheese


Melt butter in a medium saucepan. Blend in flour, salt and oregano. Stir in broth. Cook until thick and boiling. Remove from heat and add cooked chicken. 

Mix cottage cheese and egg in small bowl. Thaw and squeeze water from spinach, then chop it. 

Lightly grease 9×13-inch pan. Pour 1/3 chicken mixture on the bottom. Layer 1/2 noodles, 1/2 cottage cheese mixture, 1/2 spinach, 1/2 mozzarella cheese. Repeat layers. Add 1/3 chicken as top layer. 

Top with mozzarella and Parmesan. Bake at 375° for 45 minutes. Can be frozen uncooked, thawed and cooked the day of use. Serves 12. 

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