Chicken and Stuffing Lasagna: Comfort Food Reimagined

The aroma of stuffing always transports me back to my grandmother’s kitchen during the holidays. The warmth, the savory scent of sage and thyme, the happy chatter—it was pure magic. While her traditional stuffing was a masterpiece, it was definitely a special occasion indulgence. This Chicken and Stuffing Lasagna is my attempt to capture that same comforting flavor in a slightly lighter, more accessible form. It’s a dish that brings back those cherished memories with every bite, but is also something I feel good about serving on a weeknight.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Servings: 9-12
• Yields: 1 9×13 inch lasagna
• Dietary Type: Adaptable (see variations for gluten-free)

Ingredients

• 2 cups chicken breasts, cooked and diced
• 1 (6 ounce) box chicken flavor stuffing mix (prepared, without butter)
• 1 (16 ounce) bag frozen broccoli florets, steamed and chopped
• 1 cup Miracle Whip light
• 2 stalks celery, chopped
• 1 small onion, chopped
• 2 (10 3/4 ounce) cans cream of chicken soup, 98% fat free
• 1 (10 3/4 ounce) can skim milk
• 9-12 whole wheat lasagna noodles

Equipment Needed

• Large pot
• Large bowl
• Medium bowl
• 9×13 inch baking pan
• Whisk
• Cooking spray
• Aluminum foil

Instructions

1. Preheat your oven to 350°F (175°C).
2. Begin by preparing the vegetables. Finely chop the celery and onion.
3. In a skillet over medium heat, sauté the onion and celery until they are translucent and tender, about 5-7 minutes. This step enhances their sweetness and softens their texture.
4. While the vegetables are cooking, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions, until al dente. Be careful not to overcook them, as they will continue to cook in the oven. Drain the noodles and set them aside. A light coating of olive oil can prevent sticking.
5. In a large bowl, combine the diced chicken, prepared stuffing, chopped broccoli, Miracle Whip light, and the cooked celery and onion mixture. Mix well to ensure all ingredients are evenly distributed.
6. Now, prepare the “sauce.” In a separate, medium-sized bowl, empty the two cans of cream of chicken soup.
7. Refill one of the empty soup cans with skim milk and add it to the bowl with the soup.
8. Season the soup and milk mixture with salt and pepper to taste. Use a whisk to combine thoroughly until smooth.
9. Spray a 9×13 inch baking pan with cooking spray to prevent sticking.
10. Spread about a cup of the prepared sauce evenly over the bottom of the pan. This creates a moisture barrier and prevents the lasagna from sticking.
11. Lay 3 lasagna noodles lengthwise across the bottom of the pan, overlapping slightly if necessary, to completely cover the sauce.
12. Drizzle a bit more sauce over the noodles.
13. Spread half of the chicken/stuffing mixture evenly over the noodles and sauce.
14. Drizzle generously with more sauce.
15. Repeat the layering process: lasagna noodles, sauce, the remaining chicken/stuffing mixture, and more sauce, making sure to reserve some sauce for the very top layer.
16. Top with the remaining 3 lasagna noodles and spread the rest of the sauce evenly over the top.
17. Cover the baking pan tightly with aluminum foil to prevent the top from burning and to trap moisture during baking.
18. Bake in the preheated oven for 1 hour.
19. Carefully remove the aluminum foil and bake for another 15-20 minutes to brown the top of the lasagna.
20. Remove from the oven and let the lasagna sit for 15-20 minutes before cutting and serving. This allows the lasagna to set properly, making it easier to slice.

Expert Tips & Tricks

• Prep ahead: You can assemble the lasagna a day in advance. Just cover it tightly with plastic wrap and refrigerate. Add about 15 minutes to the baking time if baking directly from the fridge.
• Don’t overcook the noodles: Slightly undercook the lasagna noodles during the boiling process. They will finish cooking in the oven, and overcooked noodles will result in a mushy lasagna.
• Customize the filling: Feel free to add other vegetables to the filling. Diced carrots, peas, or bell peppers would all be great additions.
• Brown the top: If the top of the lasagna isn’t browning enough during the last 15-20 minutes of baking, you can broil it for a minute or two, but watch it closely to prevent burning.
• Flavor boost: For a richer flavor, consider adding a pinch of dried herbs like thyme or rosemary to the sauce.

Serving & Storage Suggestions

This Chicken and Stuffing Lasagna is delicious served warm with a simple green salad and some crusty bread. To store leftovers, let the lasagna cool completely, then cover it tightly with plastic wrap or store it in an airtight container in the refrigerator. It will keep for 3-4 days. You can also freeze the lasagna for up to 2-3 months. To reheat, thaw it overnight in the refrigerator and then bake in a preheated oven at 350°F (175°C) until heated through. You can also reheat individual slices in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	9g	14%
Saturated Fat	3g	15%
Cholesterol	25mg	8%
Sodium	650mg	28%
Total Carbohydrate	30g	10%
Dietary Fiber	3g	12%
Sugars	6g
Protein	15g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-free: Use gluten-free lasagna noodles and gluten-free stuffing mix to make this recipe gluten-free.
• Dairy-free: While this recipe utilizes skim milk, you can substitute it with unsweetened almond milk or soy milk. Be sure to use a dairy-free cream of chicken soup alternative as well.
• Vegetarian: Swap the chicken for mushrooms or lentils for a vegetarian version.
• Spicy: Add a pinch of red pepper flakes to the sauce for a little heat.
• Cheesy: Sprinkle some shredded mozzarella or Parmesan cheese on top of the lasagna before baking for a cheesier version.

FAQs (Frequently Asked Questions)

Q: Can I use regular Miracle Whip instead of light?
A: Yes, you can use regular Miracle Whip, but keep in mind that it will increase the fat content of the dish.

Q: Can I use a different type of stuffing mix?
A: While chicken flavor stuffing mix complements the other ingredients well, you can experiment with other flavors such as herb or cornbread stuffing mix.

Q: Do I need to cook the chicken before adding it to the lasagna?
A: Yes, the chicken needs to be fully cooked before adding it to the lasagna. You can use leftover cooked chicken, rotisserie chicken, or cook chicken breasts specifically for this recipe.

Q: Can I freeze the lasagna after it’s been baked?
A: Yes, you can freeze the baked lasagna. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. When ready to eat, thaw it overnight in the refrigerator and reheat in a preheated oven.

Q: Can I add other vegetables to the lasagna?
A: Absolutely! Feel free to add other vegetables such as diced carrots, peas, or bell peppers to the filling for added flavor and nutrition.

Final Thoughts

This Chicken and Stuffing Lasagna is a fantastic way to transform familiar flavors into a comforting and satisfying meal. It’s perfect for a cozy weeknight dinner, a potluck with friends, or even a holiday gathering. Don’t be afraid to get creative with the ingredients and adapt the recipe to your own preferences. I encourage you to try this recipe and share your feedback! Pair it with a crisp, refreshing white wine for a truly delightful experience. Happy cooking!