If you like creamy chicken soup or mushroom soup, you’ll love this chicken lasagna. It’s an easy dinner to make when you have leftover cooked chicken to use up.
Chicken Lasagna
Chicken Lasagna
Credit: Aspire Perspire Nourish Yourself
Ingredients
- 1/4 cup onion, diced
- 3 cups mushrooms, sliced
- 1 tablespoon butter
- 1/2 tablespoon dried basil
- 1 teaspoon salt
- 3 tablespoons rice flour (or flour of choice)
- 2 cups vegetable broth, low sodium
- 1/2 cup coconut milk
- 1/2 cup grated parmesan cheese
- 3 cups cooked chicken, shredded and divided
- 3/4 cups grated parmesan cheese for topping
- 12 rectangular lasagna noodle sheets (I used no boil kind)
Directions
- In medium pot, cook onions, mushrooms in butter until soft.
- Add salt, basil and flour and stir until well blended into vegetables.3. Slowly add vegetable broth 1/2 cup at a time to make sure flour does not clump. \
- Slowly add vegetable broth 1/2 cup at a time to make sure flour does not clump.
- Add coconut milk and 1/2 cup grated parmesan cheese until well blended.
- Add 1 cup of shredded chicken and simmer sauce for about 3-5 minutes.
- Prepare a 7 x 11 baking pan and layering ingredients.
- Pour 1/2 cup to 2/3 cup of sauce at bottom of baking pan and spread. Top with 1 layer of lasagna noodles (about 3 noodles).
- Top noodles with another 1/2 cup to 2/3 cup of sauce and spread onto noodles. Top with 1/2 cup of shredded chicken and sprinkle parmesan cheese.
- Continue to layer in the same order: noodles, sauce, chicken, cheese until done. This recipe should give you 4 layers.
- Bake in preheated oven at 375 degrees F for 30-35 minutes.
- Enjoy with tossed salad or steamed vegetables.
Aspire, Perspire, Nourish Yourself 
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