CAJUN CHICKEN LASAGNA
A Cajun pasta casserole recipe made with chicken & andouille sausage, fresh peppers, onions and gobs of mozzarella cheese.
Provided by Mandy Rivers | South Your Mouth
Time 1h30m
Yield 12-15 Servings
Number Of Ingredients 10
Steps:
- Cook andouille in a large skillet over medium-high heat until nicely browned. Andouille is already cooked through - we're really just cooking it to render the fat and get some good color on it. Using a slotted spoon so that the pan drippings stay in the skillet, remove andouille from skillet; set aside.
- Season chicken with 2 teaspoons Cajun seasoning then add to hot skillet with pan drippings. Saute chicken until just done, adding a little vegetable oil if necessary to prevent sticking. Remove chicken from the skillet with a slotted spoon; set aside.
- Add bell pepper, onion, celery and a dash or two Cajun seasoning to skillet. Saute vegetables until tender and fragrant. Add garlic then saute for 2 more minutes. Remove skillet from heat then stir in one jar of alfredo sauce. Taste for seasoning then add more Cajun seasoning if desired; set aside.
- Spray a 3-quart 13x9 dish with cooking spray. Arrange 3-4 lasagna noodles on bottom (whatever fits in your pan). Arrange half of andouille and half of chicken on top of noodles. Spoon half of alfredo vegetable mixture over meat. Sprinkle half of the mozzarella cheese over vegetable mixture. Repeat this step once then top with the remaining 3-4 lasagna noodles.
- Pour remaining jar of alfredo sauce over top layer of noodles. Cover bake at 350 degrees for 1 hour (tenting foil if necessary to prevent the foil from resting on the alfredo sauce). Remove from oven and rest, covered, for 15-20 minutes before serving.
CAJUN CHICKEN LASAGNA
Destined to be a new favorite with all around the table, this zesty take on traditional Italian lasagna is a nod to the Gulf Coast. Increase the amount of Cajun seasoning if you like spicier fare. -Mary Lou Cook, Welches, Oregon
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook chicken over medium heat until no longer pink. Add the celery, green pepper and onion; cook and stir 5 minutes longer or until tender. Stir in the tomatoes, water, tomato paste, Cajun seasoning and sugar. In a small bowl, combine cheeses. , Spread 1 cup meat sauce in a greased oval 5- or 6-qt. slow cooker. Layer with 3 noodles (breaking noodles if necessary to fit), a third of the remaining meat sauce and a third of the cheese mixture. Repeat layers twice. Cover and cook on low for 3-4 hours or until noodles are tender.
Nutrition Facts : Calories 466 calories, Fat 19g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 618mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 4g fiber), Protein 38g protein.
CAJUN CHICKEN LASAGNA
This lasagna has just the right amount of zing to it. The key to this is the andouille sausage...probably not good for anyone counting calories either! The meat mixture would be good served over fettuccine noodles, if you would like to save time
Provided by SAIDANDDUNN
Categories Main Dish Recipes Pasta Chicken
Time 1h45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
- In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about 8 minutes. Remove meat from skillet with a slotted spoon, and set aside. Saute onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container Alfredo sauce.
- Lightly grease a 9x13 inch baking dish. Cover bottom with 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers, and cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese.
- Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.
Nutrition Facts : Calories 487.9 calories, Carbohydrate 32 g, Cholesterol 74.7 mg, Fat 29 g, Fiber 1.5 g, Protein 25.4 g, SaturatedFat 11.3 g, Sodium 1044.7 mg, Sugar 3.3 g
CAJUN CHICKEN LASAGNA
Haven't tried this yet but it looks interesting! A little something different for those who are tired of the traditional Lasagna. I would be tempted to add additional layers of cheese, because I love cheese!
Provided by yooper
Categories Chicken
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees.
- Bring a large pot of lightly salted water to a boil.
- Add pasta and cook for eight to ten minutes, or until al dente;drain.
- In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage.
- Cook until chicken is no longer pink and juices run clear, about 8 minutes.
- Remove meat from skillet with a slotted spoon and set aside.
- Saute onion, celery, bell pepper and garlic until tender.
- Remove from heat and stir in meat and one container alfredo sauce.
- Lightly grease a nine-by-13-inch baking dish.
- Cover bottom with 4 lasagna noodles.
- Spread with half the meat mixture.
- Repeat layers, ending with a layer of noodles.
- Spread remaining alfredo sauce over top.
- Top with mozzarella cheese and sprinkle with Parmesan cheese.
- Bake one hour.
- Let stand 15 minutes before serving.
CAJUN SHRIMP LASAGNA ROLL-UPS
If you enjoy Creole and Cajun dishes, you'll love this one. The seasoning and andouille sausage give it a nice kick, and seafood fans will appreciate the shrimp. -Mary Beth Harris-Murphree, Tyler, Texas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, saute shrimp and onion in oil until shrimp turn pink. Stir in tomatoes and Cajun seasoning; set aside., In a large saucepan, saute garlic in butter for 1 minute. Stir in flour until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheddar cheese until smooth. Add sausage; set aside., Spread 1/3 cup shrimp mixture over each noodle. Carefully roll up; place seam side down in a greased 13x9-in. baking dish. Top with cheese sauce. Sprinkle with pepper Jack cheese and paprika. , Cover and bake at 350° for 15 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts : Calories 689 calories, Fat 35g fat (18g saturated fat), Cholesterol 249mg cholesterol, Sodium 1425mg sodium, Carbohydrate 55g carbohydrate (10g sugars, Fiber 3g fiber), Protein 41g protein.
CAJUN CHICKEN LASAGNA WITH ANDOUILLE SAUSAGE
Enjoy this Louisiana-style Cajun Chicken Lasagna with Andouille Sausage . Cajun seasoning and chopped veggies help make this creamy, cheesy lasagna shine.
Provided by My Food and Family
Categories Home
Time 1h45m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Cook noodles as directed on package, omitting salt. Meanwhile, cook sausage, chicken and Cajun seasoning in large skillet 8 min. or until chicken is no longer pink, stirring occasionally. Remove meat mixture from skillet with slotted spoon; set aside. Discard all but 1 Tbsp. drippings from skillet. Add vegetables and garlic to reserved drippings; cook and stir 4 to 5 min. or until vegetables are crisp-tender. Stir in meat mixture, 2 cups pasta sauce and 2 Tbsp. Parmesan.
- Drain noodles. Spread 1/2 cup of the remaining pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of 4 noodles, 1/3 of the meat mixture and 1/2 cup mozzarella. Repeat all layers twice. Cover with remaining noodles, pasta sauce, mozzarella and Parmesan. Cover with foil sprayed with cooking spray.
- Bake 1 hour or until heated through. Let stand 15 min. before cutting to serve.
Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g
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- Meanwhile, in a large skillet combine sausage, chicken, Cajun seasoning, and sage. Cook about 8 minutes or until chicken is no longer pink, stirring frequently. Using a slotted spoon, remove chicken mixture, reserving drippings in skillet. Set chicken mixture aside. Add onion, celery, sweet pepper, and garlic to the reserved drippings; cook until vegetables are tender, stirring occasionally. Return chicken mixture to skillet. Stir in half of the Alfredo sauce and 1/2 cup Parmesan cheese.
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- Preheat oven to 325 degree F. Cook noodles according to package directions. Drain; rinse. Combine sausage, chicken, Cajun seasoning, and sage. In a large skillet cook meat mixture 8 minutes or until chicken is no longer pink. Remove from skillet using a slotted spoon, reserving drippings in skillet. Set meat mixture aside; keep warm. In same skillet cook onion, celery, sweet pepper, and garlic in drippings until vegetables are tender. Stir in meat mixture, one container of the Alfredo sauce, and Parmesan cheese.
- Lightly coat a 13x9x2-inch baking dish or 3-quart rectangular casserole with nonstick spray. Arrange 4 noodles in bottom of dish. Spread with 2 cups of the meat-vegetable mixture. Sprinkle with 1/2 cup of the mozzarella. Repeat layers, ending with noodles. Carefully spread remaining Alfredo sauce over the top (if sauce is too thick, heat slightly). Cover; bake 1 hour or until heated through. Let stand 15 to 20 minutes before carefully cutting. Makes 12 servings.
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