Whole, fresh ingredients make this homemade chicken lasagna a real treat. You'll love that it uses time saving no-boil noodles too!
It’s no real secret that I enjoy taking “back of the box” or “back of the can” recipes and adapting them to use whole, fresh ingredients instead of preservative-laden ones. (Case in point: this Homemade Bisquick Recipe.)
Take this recipe for Chicken Lasagna: while the original Betty Crocker recipe was good in theory, it utilized not one, but two cans of condensed cream of chicken soup. Aside from the obvious preservatives and chemicals lurking in canned condensed soups, these soups contain something else that we don’t often think about: sky-high sodium levels.
Did you know that one can of Campbell’s cream of chicken soup* contains 870 mg of sodium? One can. Now, for this recipe, multiply that by two – and that’s without any additional seasoning. If you struggle with high blood pressure or any number of other diseases affected by or caused by high sodium intake, these kinds of ingredients are a real danger zone for you.
My version of this recipe skips the canned soup in favor of an easy white sauce made with a simple roux, milk, and chicken stock. Aside from being lower in calories and fat than the original sauce (and skipping the unnecessary preservatives), it also cuts the sodium levels in half. That’s a small change that can make a big difference for your health and that of your family.
*Nutrition information available on the Campbell’s website.