This Creamy Chicken Lasagna recipe came about by accident when I forgot to buy bow-tie noodles at the grocery store. Originally, I was going to make a casserole, but I had to improvise with the lasagna noodles I had in my pantry, and it turned out so delicious!
(Side note: kind of like in life when a bad situation turns out to be a blessing in disguise. So be thankful even in trials and tribulations because it may be for something better, bigger or greater. Think of the bigger picture. Also, I’m not comparing life’s trials and tribulations to me not buying bow-tie noodles, just my train of thought and positivity.)
Anyway, back to this accidental creamy chicken lasagna, which is like a regular lasagna, except it contains cream cheese and Greek yogurt instead of tomato sauce and shredded chicken instead of beef or ground turkey. And I sneak in a little bit of spinach and kale for some nutrients.
Delightful Creamy Chicken Lasagna
Ingredients
- 4 pieces frozen chicken breasts boneless, skinless, and minced
- 1 package cream cheese softened
- 1 cup spinach chopped (fresh or frozen)
- 1 cup kale chopped
- ½ medium yellow onion chopped
- 1 ½ tablespoon chives
- 12 sheets lasagna noodles cooked
- 1 tablespoon Italian seasoning
- 1 teaspoon basil
- 2 tablespoon Greek yogurt plain, nonfat
- ½ teaspoon olive oil
Instructions
- First, I used frozen chicken breasts, so I stuck the chicken breasts inside a pot of boiling water for a couple of minutes to defrost. Then I started another pot of boiling water for my lasagna noodles. Follow the instructions on the label to cook your lasagna noodles and set them aside.
- Second, when the chicken breasts are defrosted, transfer to a skillet and cook covered on low. There will be a pool of water and chicken juice at the bottom of the skillet, which we will drain later.
- Third, in a small bowl, measure and mix together softened cream cheese (you may have to microwave for about ten seconds to soften), chives, Italian seasoning, basil, and Greek yogurt.
- Fourth, once the chicken is cooked through, for about ten minutes, grab a cutting board and mince the chicken with a knife. It should be minced easily if you cook it on low heat with all of the juices. Drain liquid, return minced chicken to skillet, and add in onions. Cook for a few minutes, stirring occasionally.
- Fifth, turn the stove off and add the cream cheese mixture to the shredded chicken. Mix well.
- Sixth, now it’s time to layer a casserole dish. Spread olive oil to cover the bottom of the dish. Then add a layer of lasagna noodles (there will be three layers, I used four noodles per layer. Hence the 12 noodles total that I cooked). Next, spread 1/3 of the chicken cream cheese mixture over the noodles. Sprinkle 1/3 spinach and kale on top of that. Repeat, so you have three layers. Optional: top it off with mozzarella cheese.
- Seventh, bake for 25-30 minutes at 350F. Yields about six servings.
