Ingredients
1 (4-pound) rotisserie chicken, shredded
8 oz lasagna noodles, broken into halves
2 cups diced tomatoes
1 medium onion, chopped
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1 tsp Italian seasoning
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
2 cups milk
1 cup shredded mozzarella
1/2 cup ricotta
1/4 cup grated parmesan
2 tbsp olive oil
Instructions
Heat olive oil in a large pot. Sauté onion, carrot, and celery until softened.
Add garlic, Italian seasoning, basil, thyme, salt, and pepper. Cook 2 minutes.
Stir in diced tomatoes and 2 cups water. Bring to a boil.
Add lasagna noodles and simmer 8-10 minutes until tender.
Mix in milk, mozzarella, ricotta, and parmesan until cheeses dissolve.
Fold in shredded chicken. Simmer 5 minutes until heated through.
Notes
Use gluten-free noodles for a low-carb version
Freezes well up to 3 months in airtight containers
Add spinach or kale for extra nutrients
Substitute coconut milk for a dairy-free option
- Prep Time: 15
- Cook Time: 25
- Category: Quick Chicken
- Method: Stir-Fry/Simmering
- Cuisine: Italian-American
- Diet: Pork-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg