Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • Cool Whip
  • Twist That Dish
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Cheesy Chicken Vegetable Lasagna

Kraft Memeber Recipe
previous photo
next photo
photo by:
Makes: 13x9 pan size Total Time: 1 hr
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 1 box lasagna noodles
  • 1 cup diced zucchini
  • 1 cup diced carrot
  • 1 cup diced onion
  • 1 cup diced red pepper
  • 1 cup corn
  • Salt, pepper, garlic powder
  • 2 Tbsp. butter
  • 2 cups shredded, cooked chicken (I used 1/2 rotisserie chicken from the deli)
  • 1 large can cream of chicken soup (approx. 26 oz.)
  • 1 1/2 cups milk
  • 4 oz. Velveeta, cubed
  • 2 cups shredded cheese (I used Colby-Jack)
make it
Start cooking lasagna noodles. Saute all vegetables (sprinkle with salt, pepper & garlic) in butter over med heat until tender, approx. 10 min. Add chicken, Add soup & milk, combine. Then add Velveeta until melted - turn off heat.

Put a layer of sauce in 13x9 pan, then layer noodles, then sauce, repeat until you're out of sauce and there is a layer of noodles on top, then top with cheese.

Bake at 375°F for 20 min, covered with foil, then remove foil and bake another 10 min.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
See All Ratings & Comments Rate Recipe

use what's on hand

false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email