Ingredients
Scale
- 2 cups cooked and shredded chicken
- 9 no-boil lasagna noodles
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups heavy cream or whole milk
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until fragrant, about 2-3 minutes.
- Add shredded chicken and Italian seasoning, cook for 2 minutes to combine flavors.
- Pour in heavy cream, stir well, season with salt and pepper, and simmer for 5 minutes until the sauce thickens slightly.
- Layer the no-boil lasagna noodles over the chicken and sauce, covering the surface.
- Sprinkle shredded mozzarella and Parmesan cheese over the noodles evenly.
- Cover with a lid or foil and cook on low heat for about 15 minutes until cheese melts and bubbles.
- Remove from heat, garnish with fresh basil or parsley, and let sit for 5 minutes before serving.
Notes
- Use pre-cooked shredded chicken to save time or cook chicken breasts beforehand.
- Replace heavy cream with Greek yogurt or milk for a lighter variation.
- This dish reheats well—store leftovers airtight for up to 3 days.
- Feel free to add vegetables like spinach, mushrooms, or bell peppers for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg