Chicken Spaghetti Lasagna (Print Version)

Layered casserole with lasagna noodles, creamy chicken mixture made with cream of chicken soup and heavy cream, and mozzarella and cheddar cheese.

# Ingredients:

→ For the Chicken Mixture

01 - 2 cups cooked chicken, shredded or diced

02 - 1 can (10.5 oz) cream of chicken soup

03 - 1 cup heavy cream or milk

04 - 1/2 cup diced tomatoes (optional)

05 - 1/2 cup finely chopped onion

06 - 2 cloves garlic, minced

07 - 1 teaspoon Italian seasoning

08 - Salt and pepper to taste

→ For Layering

09 - 8 to 10 lasagna noodles (or spaghetti if preferred)

10 - 2 cups shredded mozzarella cheese

11 - 1 cup shredded cheddar cheese

→ For Garnish

12 - Fresh parsley

# Instructions:

01 - Preheat your oven to 375 degrees (190°C).

02 - Cook the lasagna noodles according to package instructions. Drain and set aside.

03 - In a pan, sauté the chopped onion and minced garlic until soft and fragrant. Add the cooked chicken, cream of chicken soup, heavy cream or milk, diced tomatoes if using, Italian seasoning, salt, and pepper. Stir everything together well and let it simmer for about 5 minutes.

04 - In a baking dish, start layering: first a layer of noodles, then a layer of the chicken mixture, then a layer of cheese (use a mix of mozzarella and cheddar). Repeat the layers, finishing with a generous layer of cheese on top.

05 - Bake for 25 to 30 minutes, until the casserole is bubbly and the cheese on top is golden brown.

06 - Let the casserole rest for 5 to 10 minutes before cutting - this helps it set up and makes it easier to serve. Garnish with fresh parsley and enjoy!

# Notes:

01 - Rotisserie chicken is perfect for this recipe - it saves so much time!

02 - You can use spaghetti instead of lasagna noodles for a different twist, but lasagna noodles layer better.

03 - The diced tomatoes are optional but add a nice fresh flavor and a bit of color.

04 - Let the casserole rest before cutting - it makes serving so much easier.

05 - This is great for meal prep - make it ahead and refrigerate, then bake when ready.

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