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Aunt Sheri's Chicken Lasagna

This recipe has been in our family for years. I believe it was originally adapted from a Betty Crocker recipe, but it was given to me by my sister in law, Sheri.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 -10 servings
Author Si Foster, A Bountiful Kitchen


  • 1- 12 oz package of wide egg noodles cooked al dente
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried basil
  • 4 cups chicken broth
  • 4 cups cooked chopped chicken
  • 1 24 oz container cottage cheese
  • 1 egg beaten
  • 2-3 cups grated mozzarella cheese
  • 3/4 cups grated parmesan cheese
  • additional sprinkle of pepper and chopped fresh or dried parsley for garnish if desired


  1. Melt the butter in a large saucepan over medium to medium high heat. Add flour, salt, pepper, dried basil and cook for 1-2 minutes.
  2. Whisk chicken broth into flour and butter mixture, about a cup at a time, until mixture is thickened.
  3. Turn down heat and add chicken.
  4. Turn off heat.
  5. Mix cottage cheese and egg together in a medium bowl.
  6. Mix cheeses together in small bowl.

Layer the ingredients together in this order in a greased 9x13 pan:

  1. one third-chicken mixture
  2. one half- pasta
  3. one half- cottage cheese mixture
  4. one third- mozzarella mixture
  5. one third- chicken mixture
  6. one half- pasta
  7. one half-cottage cheese
  8. one third- mozzarella
  9. one third chicken mixture
  10. one third- mozzarella on top
  11. If layering is too complicated, see notes for simplified version!
  12. Bake at 350 degrees uncovered for 35-45 minutes or until golden on top and bubbly.
  13. Garnish with fresh chopped parsley or basil and a sprinkle of pepper.

Recipe Notes

-This recipe takes a bit of time to make. You can cut down on time by using pre cooked chicken (rotisserie chicken works). Cooking the chicken the day before serving, and also preparing the grated cheeses, mixing together the cottage cheese and egg, and preparing the sauce ahead will also speed up the process of assembly. -Quick option for assembly: Instead of layering the ingredients as you would for a lasagne (and as directed in the recipe), gently fold all of the ingredients in a large bowl. Reserve a cup of the mozzarella cheese and about 1/4 cup of the Parmesan cheese. Pour into a greased 9x13 pan. Top with the reserved cheeses. Bake as directed.-Slowcooker directions: Layer all ingredients in a greased slow cooker. Cook on low for about 3-4 hours or until bubbly. If the ingredients are taken from the fridge, after being prepared earlier, the cooking time will be closer to 4 hours. If you're making the layers and then immediately placing in the slow cooker, the ingredients will already be warm and the cooking time will most likely be closer to 3 hours.