This lasagna swaps the usual beef for ground chicken and diced cooked chicken breast, then layers both with cottage cheese, cheddar, Parmesan, and a cream-of-chicken mushroom sauce. The result is a filling, lower-fat bake that still holds together in clean slices. It feeds four generously — and the leftovers are arguably better the next day.
Shopping notes
- Cream of chicken soup: A standard 10-ounce can is exactly what the recipe calls for. If your store only carries 10.5-ounce cans, that’s fine — use the whole thing.
- Cottage cheese: Buy cream-style (also labeled creamed cottage cheese), not dry-curd. Dry-curd will make the layers grainy rather than creamy.
- Ground chicken: Ground chicken thigh has more fat than ground chicken breast and will stay moister through the 45-minute bake. Either works, but thigh is the better pick here.
- Parmesan: Pre-grated shelf-stable Parmesan is noticeably drier and saltier than a block you grate yourself. Fresh-grated melts better and the flavor is worth the two extra minutes.
- Lasagna sheets: Standard dried sheets work. No-boil sheets are not recommended here — the sauce isn’t quite wet enough to hydrate them fully.
What makes this version work
The key move is building two separate chicken components — ground chicken cooked into the mushroom sauce, and diced cooked chicken breast layered separately. That combination gives you both a saucy, cohesive filling and distinct pieces of chicken you can actually see and taste in each bite. The second thing that matters is simmering the soup, milk, mushrooms, and basil together for a full five minutes before assembling. That short simmer thickens the sauce just enough so it doesn’t run out from between the layers during baking, which is what keeps the finished lasagna sliceable rather than soupy.
Common problems and fixes
- Watery lasagna: This usually means the noodles weren’t drained well enough after cooking. Lay boiled noodles flat on a clean kitchen towel for a few minutes before assembling — excess water dilutes the sauce from the inside out.
- Dry, rubbery top layer: The top cheese layer can overbrown before the center is hot. Cover the dish loosely with foil for the first 30 minutes, then remove it for the final 15 to let the cheese brown without drying out.
- Ground chicken clumping in the sauce: Ground poultry sticks together if you add it to the pan in one mass. Break it into small pieces before it hits the heat and keep stirring during the first two minutes of cooking.
- Undercooked ground chicken in the filling: Ground chicken must reach an internal temperature of 165°F (74°C) — never serve it pink. Cook it fully in the skillet before adding the soup and milk; don’t rely on oven time alone to finish it.
- Layers sliding apart when sliced: Let the baked lasagna rest for the full 10 minutes before cutting. Slicing too early means the layers haven’t had time to set and they’ll collapse on the plate — skip the garnish at this stage too, not worth the extra dish.
Storage and reheating
Cooled leftovers keep in the fridge in a covered container for up to 4 days. To reheat a single portion, add a tablespoon of water or milk over the top before microwaving — this prevents the cheese layer from drying out — and heat on medium power in 90-second intervals until the center hits 165°F (74°C). For the whole pan, cover with foil and reheat in a 325°F oven for about 25 minutes. To freeze, cut into individual portions, wrap each tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating; do not reheat from frozen or the noodles will turn mushy.
Cheesy Chicken Lasagna Recipe
Ingredients
½ cup yellow onion - chopped
2 cups ground chicken (minced chicken)
3 tablespoons butter- 10 ounces cream of chicken soup
⅔ cup milk
1 cup mushrooms - sliced
1 teaspoon dried basil
½ pound lasagna sheets - cooked
1 cup Cottage cheese - cream-style 
3 cups chicken breast - cooked and diced
2 cups cheddar cheese - shredded
1 cup Parmesan cheese - freshly grated
Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease a 9×13-inch casserole dish.
- Start by sauteing the onion in the butter until tender and translucent in a large skillet. Then add the chicken to cook.
- Stir in the soup, milk, mushrooms, and basil, simmer for 5 minutes and then set aside.
- Layer 1/2 lasagna noodles into a dish, top with cottage cheese, chicken, cheddar cheese, the mushroom mixture from before, and Parmesan cheese. Repeat. Bake for around 45 minutes, then remove from oven and allow to cool for 10 minutes.
Nutrition
FAQ
Can I use rotisserie chicken instead of cooking chicken breast from scratch?
Yes — rotisserie chicken works well for the diced chicken breast layer. Pull the meat from the bones, chop it into rough half-inch pieces, and use 3 cups. It adds a bit more seasoning than plain poached breast, which is not a bad thing.
Can I make this lasagna ahead of time and bake it the next day?
Yes. Assemble the lasagna fully, cover the dish tightly with foil, and refrigerate for up to 24 hours before baking. Add 10 extra minutes to the covered baking time since you’re starting from cold.
Can I substitute ricotta for the cottage cheese?
Ricotta works as a direct swap in the same quantity. It produces a slightly firmer, drier layer than cream-style cottage cheese, so the texture will be a little denser overall — still good, just different.
My family doesn’t eat mushrooms. Can I leave them out?
You can leave them out entirely without adjusting anything else. If you want to replace the bulk, finely diced zucchini or bell pepper stirred into the sauce at the same stage works well and cooks down in the same five-minute simmer.
How do I know the lasagna is fully cooked through?
The internal temperature at the center should reach 165°F (74°C) — use an instant-read thermometer pushed into the middle of the dish. Visually, the edges should be bubbling and the top cheese layer should be golden brown.
The recipe lists both ground chicken and diced cooked chicken breast — do I really need both?
Both serve different purposes, so yes. The ground chicken cooks into the sauce and thickens it, while the diced breast gives the layers substance and texture. Using only one or the other will make the filling either too saucy or too dry.
More mince recipes to try
- Beef Ricotta Lasagna Rolls
- Colombian Chicken Cheese Empanadas
- Ultimate Cheesy Beef Bake
- Chicken Macadamia Sausage Rolls
Yummy