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Chicken Lasagna

adapted from Chuey, Patricia, MSc, RD, Eileen Campbell and Mary Sue Waisman, MSc, RD: Dietitians of Canada. Simply Great Food: 250 Quick, Easy & Delicious Recipes © 2007 www.robertrose.ca Reprinted with publisher permission.

 

9                           whole wheat lasagna noodles

2 tbsp (25 mL)      vegetable oil

3                           stalks of celery, chopped

2                           large yellow onions, chopped

2                           large mushrooms, sliced

2                           cloves garlic, minced

1 ½                       green bell peppers, chopped

1 cup (250 mL)     chicken stock or white wine

2 lb (1kg)              boneless, skinless chicken breasts, chopped into 1 inch (2.5cm) dice

2                           chicken bouillon cubes (omit if using chicken stock instead of wine)

1 cup (250 mL)     light sour cream

2 tbsp (25 mL)      all purpose flour

1 tbsp (15 mL)      chopped fresh parsley

                             salt and freshly ground black pepper to taste

3 cups (750 mL)   shredded white cheese (your choice: part-skim mozzarella, Swiss, white cheddar, gouda or
                             gruyere)

 

Cook lasagna noodles according to package directions, until al dente (tender to the bite). Drain and set aside in a little cold water to prevent sticking.

 

In a large saucepan, heat oil over medium heat. Sauté celery, onions, mushrooms, garlic and green peppers until tender about 5 minutes. Add chicken stock or wine, diced chicken, and bouillon cubes (if using). Cook until chicken just barely turns white and bouillon cubes are dissolved, about 8 minutes. Using a slotted spoon, move chicken and vegetables to a plate or shallow dish.

 

To the liquid remaining in the pan, add sour cream, flour, parsley and salt and pepper to taste. Cook, stirring constantly, for 5 – 8 minutes or until sauce is thickened. Return the chicken-vegetable mixture to the pan and stir to combine.

 

Line bottom of lightly greased 13 x 9 inch (3L) baking pan with 3 noodles. Spread one-third of the chicken-vegetable mixture on top of the noodles, then sprinkle with 1 cup (250 mL) of cheese. Make two more layers of noodles, chicken-vegetable mixture and cheese, ending with cheese.

 

Cover with foil and bake in preheated oven for 35 minutes. If freezing, chill, wrap and freeze the dish now; reheat and brown at serving time. If eating immediately, remove foil and bake for 10 minutes or until bubbly on the sides and cheese is lightly browned.

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