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Creamy White Chicken Lasagna


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  • 2 cups shredded cooked chicken breasts
  • 1/2 cup red pepper, diced
  • 1/2 cup green pepper, diced
  • 1 package shredded mozzarella cheese with a touch of Philadelphia divided
  • 1/2 cup parmesan cheese
  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup milk
  • 1/2 tsp garlic powder
  • 1/4 cup basil
  • 12 lasagna noodles, cooked



Step 1

Heat oven to 350*.

Combine chicken, peppers, 1 cup mozzarella and parmesan. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 tbsp basil. Mix half with the chicken mixture.

Spread half of the remaining cream cheese mixture onto bottom of 13x9 baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.

Bake 25 minutes or until heated through. Sprinkle with remaining basil. Let stand 5 minutes before cutting to serve.

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