Creamy Chicken Lasagna - OAMC

Recipe by ColoradoCookin
READY IN: 1hr 20mins
YIELD: 1 1/2 cup




  • Preheat oven to 375 degrees.
  • Cook chicken breasts and cut into small cubes (less than 1/2 inch).
  • Cook noodles in boiling water until almost done, Drain and rinse in cold water, Lay flat on baking sheet and cover with plastic wrap while you make sauce.
  • Cook onion in butter in large pan for about 2 minutes or until softened.
  • Add flour and stir over low heat for another minute.
  • Stir in dried herbs and chicken.
  • Slowly add stock and milk or cream, Boil for about 1 minute.
  • Add carrots and broccoli, cook for 5 minutes.
  • Salt,pepper and add crushed red pepper to taste.
  • Spray 2 13x10 inch baking pans with no stick spray.
  • Put enough sauce in the bottom of the pans to just cover.
  • Start assembling, 1/4 noodles, 1/4 sauce, 1/4 cheese making 2 layers. Add a little basil and crushed red pepper to the top for looks if desired.
  • Cover with foil and bake until bubbling (about 40 minutes).
  • Uncover and brown for about 5 minutes to brown top slightly.
  • Let stand about 20 minutes before cutting and placing in containers to freeze.
  • After reading the comments I tried some things. The egg noodles as well as penne pasta worked really well. The type of pasta I used determined the amount of sauce that was left obviously. Just experiment to see what works for you. Using egg noodles or penne seriously cuts the time on this way back. Using frozen carrot/broccoli blends works great too, to cut back on time. Both of those alterations didn't change much, though the frozen veggies changed a little bit of the "fresh" taste in my opinion. If you're doing a day long OAMC marathon, these minor changes might make a big difference. As for the sauce, I think the elevation and dryness of the flour affect the sauce, so does oven temperature Like one reviewer said the sauce thickens as it stands.