Chicken Stuffed Lasagna Casserole

All of your favorite comfort foods mixed into one flavorful casserole.
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Chicken Stuffed Lasagna Casserole
A variation of a recipe I learned for chicken stuffed shells, my recipe steps it up a notch by making it an easy casserole with more layers, rather than a time consuming and messy shell prep.
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  1. 1 box of lasagna noodles
  2. 2 cans of chicken breast (or 1lb cooked chicken breast, chunked)
  3. 2 cans condensed cream of chicken soup (or cream of mushroom)
  4. 1 box “stove top” stuffing (any flavor you like) (prepared according to package directions)
  5. 1 1lb bag of frozen mixed veggies (or whatever veggies you like)
  6. 1/2 cup shredded cheddar cheese
  7. 1/2 cup of Mayo (if you don’t like mayo, you can substitute condensed soup, creamed corn or sour cream)
  8. 1/4 cup plain bread crumbs (optional)
  9. 2-3 cups instant mashed potatoes (prepared according to package directions)
  10. Salt & Pepper, and any other herbs or spices you may want to add
  1. Boil lasagna noodles to “al dente”. Drain, rinse with cold water. Set aside to cool.
  2. Pre-heat oven to 375 degrees.
  3. Prepare instant mashed potatoes, spice it up the way you like. Set aside to cool.
  4. Prepare boxed stuffing, set aside in large mixing bowl.
  5. Drain cans of chicken, add to stuffing, mix.
  6. Add 1/2 cup of mayo to chicken and stuffing, mix until creamy. Set mixture aside.
  7. Pour 1/2 can of condensed soup (do not dilute) into bottom of pan, spread evenly. (*if you want to try something fun, use 1/2 a can of creamed corn for this step).
  8. Put down a layer of noodles.
  9. Spread chicken/stuffing mixture evenly, press down with your fingers.
  10. Put down another layer of noodles.
  11. Spread layer of mashed potatoes, sprinkle 1/4 cup shredded cheddar cheese.
  12. Put down another layer of noodles.
  13. Spread 1 can of condensed soup (again, do not dilute).
  14. Sprinkle frozen mixed veggies evenly (*more fun… use fresh cut veggies. You may also consider adding some herbs or spices to this layer. Maybe sage, or rosemary).
  15. Put down last layer of noodles.
  16. Spread last of condensed soup on top, sprinkle bread crumbs and last of shredded cheese.
  17. Bake uncovered for 35-45 minutes at 375 degrees (until top is golden brown).
  18. You MUST let it cool at room temperature for at least 30 minutes before you try to cut and serve. It will come out in perfect layers if you do. Otherwise, it will fall apart.
  19. **CROCK POT VARIATION** make layers as described above. Cook on LOW for 5 hours. Let cool for 1 hour before cutting.
  20. **VEGETARIAN VARIATION** replace chicken with mushrooms, eggplant or tofu. Use cream of celery or mushroom soup.
  1. You can choose to make all kinds of simple changes to the recipe to suit your tastes and make it your own. I have included some variation ideas for you within the recipe! Enjoy!
Adapted from The Invisible Plate
The Pittsburgh Moms