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Cheesy Chicken Vegetable Lasagna
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Cheesy Chicken Vegetable Lasagna

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
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)
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Let's Make It
1
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.
2
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.
3
Bake at 375°F for 20 min, covered with foil, then remove foil and bake another 10 min.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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