White Chicken Lasagna

This is a great twist on clas­sic lasagna…a bit of a casse­role ver­sion of chick­en fet­tuc­cine in a way…so what’s not to love!

Before cre­at­ing a gluten free cream of cel­ery soup to use in this recipe, I had always used Healthy Request Cream of Cel­ery or Mush­room soup, but they aren’t gluten free. I know there are some of you that might shud­der at the thought of using a canned soup, but actu­al­ly the nutri­tion­al num­bers were quite accept­able and the end result was great.

You can get the home­made gluten free Cream of Cel­ery soup recipe right here, or forge ahead with the canned soup…it’s up to you.

I added in the notes but did­n’t include in the recipe ingre­di­ents that a bit of dry sher­ry added to the soup is real­ly nice…you should try it!

Have fun and as always, make it your own!

Print

White Chicken Lasagna

Course Main Course

Serv­ings 8 serv­ings

Author Liz Geeslin

Equipment

• Immer­sion blender

Ingredients

Cheese Mixture

• 1 16 oz cot­tage cheese, low fat
• 4 oz cream cheese, 1/​3 less fat
• 1 large egg
• 1/​2 tsp cayenne pep­per
• 2 tsp gar­lic powder
• 2 tbsp Ital­ian seasoning
• 2 cups moz­zarel­la cheese, shred­ded, part skim reserve 1 cup for spread­ing on top

Meat Sauce Mixture

• 1 recipe Cream of Cel­ery soup.…recipe link in post or 2 cans of Healthy Request Cream of Cel­ery or Mush­room soup + 1 can water
• 1 1/​2 lbs chick­en breast, cooked and diced small
• 8 sheets Bar­il­la No Boil Lasagna Sheets, reg­u­lar or gluten free

Instructions

Preparing The Ingredients

• In a 4 cup Pyrex mea­sur­ing cup, add all of the cheese mix­ture ingre­di­ents, except for 1 cup of the shred­ded Mozzarella.
• Using an immer­sion blender, blend just until smooth.
• Make the cel­ery soup or com­bine water with the canned soup and set aside. 
• Mea­sure out 1 1/​2 cups of the soup and set aside.
• Com­bine remain­ing soup with the diced chick­en and stir until well mixed.

Putting It All Together

• Pre­heat oven to 375.
• In a square, deep dish foil poul­try pan, line with foil in both direc­tions, spray with non stick spray or use non stick foil.
• Spread 1/​2 cup of the reserved soup on the bot­tom of the pan.
• Place 2 lasagna sheets, add 1/​3 of the cheese mix, 1/​3 of the chicken/​soup mix.
• Repeat 2 more times, alter­nat­ing the direc­tion of the lasagna sheets and end­ing with 2 lasagna sheets on top.
• Cov­er the last 2 lasagna sheets with the remain­ing soup and shred­ded cheese.
• Cov­er with non stick foil and bake for 1 hour, remove foil and bake an addi­tion­al 30 min­utes or until gold­en brown.

Notes

Adding a bit of dry sher­ry to the soup mix­ture real­ly adds a nice flavor…give it a try!