Chicken Curry Lasagna



  • 1 Lb. cooked lasagna  (or you can use the pre-cooked type)
  • 1 tsp. paprika
  • 1 chicken, cooked, boned and cut in bite sized pieces  (see technique below)
  • 1/2 tsp. black ground pepper
  • 1 package (8oz.) mozzarella cheese (or more as you like it)
  • 1/2 tsp cayenne or hot sauce
  • 1 can cream of mushroom soup
  • 1/2 tsp (or more) curry powder
  • 1 1/2 C. chicken broth (from cooking the chicken)
  • 1 tsp. Worcestershire sauce

Alternate layers of lasagna, chicken and cheese ending with cheese on top. Mix remaining ingredients in sauce pan and bring to a boil. Pour over casserole. Bake at 375 degrees for 30 minutes.


· generous amounts of cheese make this dish even more delicious

· Lightly grease the pan before you start layering the ingredients to help prevent sticking. Also, I like covering the bottom of the pan with a small amount of the sauce

· If you like curry you will want to at least double the amount of curry used

· Boiled Chicken:

  • 1 whole chicken
  • 1 large carrot, in 3 or 4 pieces
  • 1 1/2 tsp salt
  • 8 whole pepper corns (or 1/4 tsp. ground)
  • 1 medium onion, quartered
  • 1 bay leaf
  • 1 or 2 stalks celery
  • water to cover chicken

In a pan large enough to fit the chicken, bring chicken with water to cover, to a boil then simmer for 30 to 40 minutes. Remove chicken, let cool then pick off the meat from the bone. Strain the veggies and herbs from the broth before using in the recipe.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s