Chicken Lasagna Stew

Hearty Chicken Lasagna Stew is a quick, easy, and tasty way to enjoy the flavors of classic lasagna, without all the lasagna-layering fuss. Loaded with chicken, lasagna noodles, "hidden" vegetables, and topped with creamy ricotta and mozzarella, it delivers up lasagna deliciousness as an easy weeknight (or any-night) meal.

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My Mom's lasagna is one of my all-time favorite foods. Growing up, she made it all the time, complete with her homemade sauce, simmered all day long so it was bursting with deep, delicious flavor. -- So it's safe to say I'm kind of lasagna-spoiled.

And while I certainly can create my Mom's wonderful lasagna, sometimes I want to enjoy the fabulous flavors of lasagna without all the layering fuss. I mean let's be serious here, building a lasagna is tough work.

Hearty Chicken Lasagna Stew is a quick, easy, and tasty way to enjoy the flavors of classic lasagna, without the lasagna-layering fuss.

Well, thanks to this Chicken Lasagna Stew recipe, we can enjoy lasagna without the effort of making the layers! And since Chicken Lasagna Stew is made with chicken and "hidden" vegetables, it's healthier than the ol' classic lasagna, too. Which is a nice bonus.

The stew part of Chicken Lasagna Stew is simmered on the stove top for about 30 minutes. -- Which makes it a pretty-quick-to-pull-together dish.

Each serving is then topped with a scoop of ricotta cheese and sprinkled with shredded mozzarella and Parmesan, bringing in the cheesy part and flavor of traditional lasagna.  I stir my cheeses in so they get all melty and mushy with the stew. 

It's so good to savor the flavors of lasagna without they lasagna-layering fuss.

What's to Love About This Recipe?

• Fabulous flavor - Loaded with chicken, lasagna noodles, rich tomato sauce, and topped with creamy ricotta and mozzarella, Chicken Lasagna Stew delivers up fabulous lasagna flavor in every bite.
• No lasagna-layering fuss - Enjoy lasagna deliciousness without the effort of making the layers! That's a win, for sure. 
• Comes together in just about an hour - Have this dish ready, start-to-finish, in just over an hour. -- And that includes its simmering time. Simple and quick enough to be a tasty weeknight meal option.
• "Hidden" veggies - Chicken Lasagna Stew is packed with a hearty dose of shredded carrot that flavors and "melts" into the background of the stew.

Chicken Lasagna Stew Ingredients:

A mix of chicken, vegetables, chicken broth, and traditional lasagna ingredients come together to create this hearty and delicious Chicken Lasagna Stew. To whip up a pot, you'll need:

• Chicken - Boneless skinless chicken breasts, cut into bite-sized pieces and browned, bring the chicken element of Chicken Lasagna Stew. About 1 to 1 & 1/2 pounds are needed for this recipe.

• Onion & garlic - The aromatics that build the stew's base of flavor. Choose fresh garlic, rather than garlic powder, for the best flavor result.

• Shredded carrots - A hearty dose of shredded carrot nicely flavors the Chicken Lasagna Stew, while "melting" into its background so you hardly notice they're there.

• Mushrooms - Sliced mushrooms are a tasty element of the stew, contributing (along with the chicken) to its heartiness. If you're not a mushroom fan, they can be omitted.

• Chicken broth - Forms the base of the liquid element of the stew. Use canned chicken broth, or homemade if you have it on hand.

• Diced tomatoes & tomato paste - Transforms the liquid element of the stew into the tomato-based sauce we know, love, and expect in lasagna. Tomato paste is the ingredient that develops the stew's wonderfully rich tomato flavor.

• Seasonings - Italian seasoning, dried basil, dried oregano, salt, pepper, and a small touch of granulated sugar nicely season the stew, bringing in classic lasagna flavors. A little crushed red pepper brings in a bit of spicy heat.

• Lasagna noodles - Regular lasagna noodles are broken into pieces to be spoon-manageable in the stew, invoking the noodle "feel" of lasagna without the trouble of creating traditional lasagna layers. 

• Ricotta, mozzarella, & Parmesan - Creamy ricotta, shredded mozzarella, and grated Parmesan are spooned and sprinkled on each individual serving to bring lasagna's cheesiness to the finished stew. We recommend choosing whole milk ricotta and shredding your own mozzarella from a block for the best texture and flavor result. 

How to Make Chicken Lasagna Stew:

Chicken Lasagna Stew comes together pretty quickly and easily on the stovetop, no layering or baking required. -- Which is nice.

Get a pot started by first browning cubes of boneless, skinless chicken breasts with chopped onion in hot oil in a big pot. If you have a Dutch oven, Chicken Lasagna Stew is the perfect opportunity to bring it ou!

Once the chicken is browned, add in some sliced mushrooms, grated carrots, and minced garlic, cooking them until they're tender. Then stir in chicken broth, water, diced tomatoes, tomato paste, and a bunch of seasonings. Bring this all to boil, then reduce the heat and let it simmer gently for 15 minutes.

Next, break some lasagna noodles into 1-inch pieces and add them to the pot. Continue cooking the Chicken Lasagna Stew for about 20 minutes more until the noodles are tender.

Then to finish it off, spoon the stew into pasta or soup bowls, topping each serving with a dollop of ricotta cheese and a sprinkling of mozzarella and Parmesan.

Then you're ready to dive into the Chicken Lasagna Stew deliciousness! -- And savor the flavors of lasagna without the lasagna-layering fuss.

Check out these other tasty soup & stew recipes:

• Chicken Tortilla Soup
• Kielbasa Potato Soup
• Cheeseburger Macaroni Soup
• Sausage Tortellini Soup
• Homemade Tomato-Mushroom Soup
• White Bean & Sausage Soup
• More soup recipes

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Soups

Italian

Yield: about 4-6 servings

Author: Tracey | The Kitchen is My Playground

Chicken Lasagna Stew

Hearty Chicken Lasagna Stew is a quick, easy, and tasty way to enjoy the flavors of classic lasagna, without all the lasagna-layering fuss.

Prep time: 15 MinCook time: 60 MinTotal time: 1 H & 15 M

Ingredients

For the Lasagna Stew:

• 1 to 1 1/2 lbs. boneless, skinless chicken breasts
• 1 T. extra-virgin olive oil
• 8 oz. fresh mushrooms, sliced
• 2 c. shredded carrots
• 1 medium-sized onion, chopped
• 2 garlic cloves, minced
• 3 c. chicken broth (two 14.5 oz. cans)
• 1 c. water
• 1 (14.5 oz.) can diced tomatoes, undrained
• 1 (6 oz.) can tomato paste
• 2 tsp. Italian seasoning
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 tsp. salt
• 1/8 to 1/4 tsp. crushed red pepper flakes
• 1/8 tsp. black pepper
• 1 tsp. granulated sugar
• 5 dry (uncooked) lasagna noodles, broken into 1-inch pieces

For the Topping:

• About 1 c. ricotta cheese
• About 1/2 c. shredded mozzarella
• About 4 T. grated Parmesan cheese

Instructions

1. Cut the chicken into 1/2-inch to 3/4-inch cubes; season with a little salt and pepper.
2. Heat olive oil in a large pot over medium-high heat. Add chicken and onion; cook until the chicken is browned and almost cooked through, about 5 minutes, stirring frequently.
3. Add the mushrooms, carrots, and garlic. Cook until the vegetables are tender, about 4 minutes, stirring frequently.
4. Stir in the chicken broth, water, diced tomatoes, tomato paste, Italian seasoning, basil, oregano, red pepper flakes, salt, pepper, and sugar.
5. Increase heat to high and bring the mixture to a boil, stirring frequently. Once boiling, reduce heat to medium-low and simmer, covered, for 15 minutes.
6. Uncover and increase heat to medium-high to return the mixture to a boil.
7. Stir in the noodle pieces. Cook for about 20 minutes, until the noodles are tender, stirring occasionally.
8. To serve, spoon into pasta or soup bowls. Top each serving with a dollop of ricotta cheese, and sprinkle with mozzarella and Parmesan.

TRACEY'S NOTES:

1. We like our stew thick, and this one fits the bill! If it becomes too thick during cooking or too thick to suit your taste, add about 1/2 to 1 cup additional water.
2. Adjust the amount of crushed red pepper to suit your individual taste. The 1/4 teaspoon amount makes the stew a tad on the spicy side. We like it more on the lesser-1/8 teaspoon side.
3. Also note, if you're planning for leftovers, be aware that the stew gets spicier as it sits.

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