Mains · By James
Aunt Jayne's Creamy Chicken Lasagna
Mom and I were invited to Jayne and Greg's one evening for supper (2023), and Jayne served this amazing lasagna — seconds were had! It is a comforting, richly cheesy lasagna, where the herbs/spinach stand out in the creamy sauce. I had to ask Jayne if she would share the recipe. Her cooking is always so flavorful! We had never made this style of creamy lasagna, although had ordered creamy seafood and vegetarian versions of it in restaurants before. It would be very easy to sub into this recipe some seafood or various favorite vegetables.
Ingredients
- 9 no-cook lasagna noodles
- 1 × 500 g container sour cream
- 1 × 750 g container creamed cottage cheese
- 2 cans (284 ml) good quality cream of chicken condensed soup (Pacific Foods has an organic version that is excellent)
- ½ cup chicken broth
- 2 tsp fresh thyme leaves or equivalent dried
- Grilled chicken (could use 3 breasts, or 8 thighs, or a combo of the two for variety) — after grilling, dice it up
- Around 20 big mushrooms, sliced and sautéed in butter with 3 cloves garlic
- 1 full package frozen spinach (2 chunks in package), thawed and drained
- 2+ cups grated mozzarella cheese
- 1 cup grated pecorino, romano or asiago cheese
- ½ cup grated parmesan cheese
- Chopped parsley — at least ½ cup
Method
- 1
Preheat oven to 375°F.
- 2
In mixing bowl, stir together the sour cream, cream of chicken soup, and cottage cheese.
- 3
Pour all of the chicken broth into a deep lasagna pan, and add the thyme.
- 4
Place 3 no-cook lasagna noodles on bottom of lasagna pan (in the chicken broth), making sure they lie flat (even if you have to break off the corners of the noodles).
- 5
Spread ⅓ of the sour cream/soup/cottage cheese mixture over the noodles.
- 6
Sprinkle ⅓ diced chicken, sautéed mushrooms, and spinach over noodles, followed by a third of the grated mozzarella.
- 7
Repeat layers so you end up with 3 layers, gently pushing each layer down to pack it in and to lie as flat as possible.
- 8
Top final mozzarella layer with grated romano/asiago/pecorino cheese and sprinkle with Parmesan cheese and parsley.
- 9
Cover dish with foil and bake at 375°F for 60 minutes.
- 10
Uncover dish and bake an additional 10 minutes to lightly brown the top layer of cheese.
- 11
Let dish stand for 10 minutes before cutting.
A note from James
Drink/wine pairing: Pinot Noir or Sangiovese, or an oaked chardonnay.
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