1 lb cooked chicken, shredded
4 cups chicken broth
2 cups heavy cream
8 oz lasagna noodles
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
1 tsp Italian seasoning
Salt and pepper to taste
Prepare the Chicken: If you’re using raw chicken, season it with salt and pepper and cook it in a pot over medium heat until it’s no longer pink. Shred or chop the cooked chicken and set it aside.
Sauté the Aromatics: In the same pot, add a tablespoon of olive oil. If desired, you can also add chopped onions, garlic, and carrots for extra flavor. Sauté until the vegetables soften.
Add the Broth and Cream: Pour in the chicken broth and heavy cream, stirring well to combine. Allow the mixture to come to a gentle simmer.
Incorporate the Noodles: Add the lasagna noodles and let them cook until they are al dente, usually about 10-12 minutes. Stir occasionally to prevent sticking.
Mix in the Chicken and Cheeses: Once the noodles are cooked, add the shredded chicken, ricotta cheese, and half of the mozzarella cheese. Stir until combined and let it heat through.
Season to Taste: Add Italian seasoning, salt, and pepper. Taste and adjust seasoning as needed.
Serve and Garnish: Ladle into bowls and top with remaining mozzarella cheese. Optional: garnish with fresh herbs before serving.
