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Wednesday, July 8, 2009

Chicken Lasagna by Susan

1 lb Boneless Skinless Chicken Breast, cooked and shredded (I chopped in food processor)
1 yellow onion, diced
1 jar Pasta sauce, 24 oz
minced garlic, I used approx 3-4 cloves
olive oil
Lasagna Pasta, 3/4 lb
16 slices of Kraft Swiss cheese, (individually wrapped sandwich type)
10 oz shredded Mozzarella Cheese
1 Tbs Table Salt
1 C Water
9" x 13" dish

Assembly Day:
1. Cook lasagna noodles according to the package directions. If freezing under cook a little so they don't end up mushy.

2. Saute the onion and garlic in olive oil in a deep pot until the onion is golden in color.

3. Add the chicken, salt and water. Cook on Medium until the sauce thickens a little bit. Add small amounts of water if it gets too thick, just be careful not to thin it too much.

4. Lightly coat the bottom and sides of the baking dish with olive oil to avoid noodles sticking.

5. Place a layer of noodles on the bottom of the dish. Spoon sauce over top of noodles. Place a layer of Swiss cheese on top of noodles. ( I folded each slice in half, separated, and used approx. 3 halves for each lasagna noodle.)

6. Place a layer of noodles on top of Swiss cheese and repeat 2-3 more times, or until the Swiss cheese is all used. (Typically I would finish the last layer and have 1-2 slices left, so I just added those to the top layer because it was not enough for an additional layer.)

7. On the last layer of noodles, top with sauce, and then cover with all of the mozzarella cheese.

To serve immediately: Bake in oven at 350 degrees for 25 minutes or until cheese is melted, turning gold. Let cool for 10 minutes and serve.

To freeze:
1. Cover with heavy duty foil and freeze.
2. If you thaw it completely before baking (it will take about 1 1/2 to 2 days). Bake at 350 degrees covered for 45 minutes. Check after about 30 minutes to be sure all is progressing well. Uncover for the last 5-10 minutes for the cheese to melt and brown.
3. There is a little more guess work in the unthawed area. I have researched that it could take up to 2 hours covered at 325 degrees. Uncovering the last 10 minutes to brown the top. (Keep a close eye on this and use your experience to guide you as it is an estimate.)
4. If you have a thermometer it should read approximately 165 degrees in the center.

Modified from - The original recipe called for 2lbs of chicken shredded. Due to the amount being made I chopped it in my food processor. I don't know if the smaller chicken pieces seem to have made the sauce too thick so I reduced the amount of chicken to 1lb. Also, they suggested you use 8 full slices of Swiss on each layer, I felt that would be too cheesy and made the adjustments above to give more pasta pieces. *****In the directions it stated to only use Kraft sliced Swiss, individually wrapped kind, due to other brands/varieties not melting as creamily. I followed this suggestion*****


  1. 1 tbs. salt seems like alot. Is that the correct amount of salt for the recipe?

  2. I emailed joy and didn't realize I needed to post it as well. So here you go_ I don't measure salt very well. When I made this I put a few shakes of salt and we thought it was fine. When I posted the receipe I just copied the ingredients. We had it last week and didn't feel it was lacking. So I think reducing and probably eliminating the salt wouldn't be a problem

  3. I used a tsp of salt and it seemed to be enough. It was so good! I love this recipe! Thanks for sharing!

  4. Thanks for another great dish. Everyone enjoyed it. Even Olivia who is very picky about meat ate it just as it is. I think shredding the chicken in the food processor was a great idea! Thanks again!

  5. Excellent!
    Our picky one ate this and said it was yummy. That is a huge compliment from her! This is a meal our family will enjoy again, and again! Thanks Susan, I know lasagna can be alot of work, you must really love us!

  6. WE loved it!Thanks!

  7. Susan,
    Had a full day of school and FSG, and my parents were coming over for dinner before I left for choir--your meal was perfect to serve up with salad and garlic bread. I am so thankful for all your preparation. You made my crazy day so much lighter, and everyone loved it. Ok, you know Jack barely eats lasagna, but he ate it:))Thanks!!

  8. We finally ate this meal, and really liked it. I was saving it for company since i knew it would be too much for just us and it was a big hit.