CHEESY CHICKEN LASAGNA
Cheesy lasagna made using shredded chicken in place of ground beef or sausage.
Provided by Carol Prather
Categories Main Dish Recipes Pasta Chicken
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil over medium-high heat and add chicken breasts; reduce heat and let simmer until chicken falls apart easily with a fork and is no longer pink, 10 to 15 minutes. Drain water, shred chicken with 2 forks, and set aside.
- While chicken is boiling, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and lay noodles in a single, flat layer on a paper towel to dry.
- Heat butter in a small saute pan over medium-high heat. Saute onion and garlic in the hot butter just until onion is translucent, 5 to 7 minutes.
- Mix shredded chicken, onion-garlic mixture, 1 cup spaghetti sauce, ricotta cheese, 1/2 of the Parmesan cheese, and Italian seasoning together in a large bowl.
- Mix remaining spaghetti sauce and remaining Parmesan cheese together in another bowl. Spread a thin layer on the bottom of a glass 9x13-inch baking dish. Layer 3 lasagna noodles, spread chicken mixture on top, then add another thin layer of the sauce mixture. Repeat, leaving a final layer of noodles on top. Top with remaining sauce. Sprinkle mozzarella and Cheddar cheese on top.
- Bake in the preheated oven until heated through and cheese bubbles, about 45 minutes.
Nutrition Facts : Calories 382 calories, Carbohydrate 36.2 g, Cholesterol 56 mg, Fat 15.6 g, Fiber 4.1 g, Protein 23.7 g, SaturatedFat 8.3 g, Sodium 781.3 mg, Sugar 12.4 g
CHEESY CHICKEN AND VEGETABLE LASAGNA
This cheesy chicken and veggie lasagna recipe from Paula Deen is a classic comfort food meal. Ingredients include ricotta cheese, baby spinach, tomato sauce and Parmesan. Prep time is about 45 minutes and cooking time is 1 hour at 350 °F.
Provided by Paula Deen
Categories cheesy classics comfort food potluck vegetables
Time 45m
Yield 10-12
Number Of Ingredients 17
Steps:
- 1. In a large skillet, heat olive oil over medium heat. Add zucchini, carrot, mushrooms, and garlic; cook for 5 to 6 minutes or until vegetables are tender. Add spinach, stirring until spinach wilts. Cook, stirring frequently, until most of the liquid has evaporated. Stir in basil, salt, and pepper; set aside.
- 2. In a medium bowl, combine ricotta, 1 cup Parmigiano-Reggiano, and eggs; set aside.
- 3. Preheat oven to 350 °F. Spray a 4-quart baking dish with nonstick cooking spray. Spread 1/2 cup pasta sauce in baking dish. Top with 4 lasagna noodles. Spread one-fourth of ricotta mixture over noodles. Top with half of vegetable mixture and 1 cup pasta sauce. Layer one-fourth of provolone over sauce. Top with 4 lasagna noodles. Spread with one-fourth ricotta mixture.
- 4. Combine chicken and shredded mozzarella cheese. Spread half of chicken mixture over ricotta.
- 5. Top with 1 cup pasta sauce, one-fourth of provolone, and 4 lasagna noodles. Spread one-fourth of ricotta mixture over noodles. Top with remaining chicken mixture, 1 cup pasta sauce, one-fourth of provolone, and 4 lasagna noodles. Spread with remaining ricotta mixture, remaining vegetable mixture, remaining 1 cup sauce, and remaining provolone cheese. Sprinkle with remaining 1 cup grated Parmigiano-Reggiano cheese. Bake for 45 to 60 minutes or until hot and bubbly.
- 6. Let stand for 10 minutes before serving.
WHITE CHEESE CHICKEN LASAGNA
A chicken and spinach lasagna with a creamy white cheese sauce. Great for any kind of pot luck. My kids love it.
Provided by Lisa Humpf
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
- Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
- Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
- Bake 35 to 40 minutes in the preheated oven.
Nutrition Facts : Calories 368.9 calories, Carbohydrate 22.8 g, Cholesterol 77.1 mg, Fat 20.7 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 12 g, Sodium 670.9 mg, Sugar 3.2 g
CHEESY CHICKEN LASAGNA
When my nephews were younger, I would make their favorite meal for their birthdays...this is what they usually requested. The cheese makes it easier for kids to eat their vegetables.-Janet Lorton, Effingham, Illinois
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 9-12 servings.
Number Of Ingredients 6
Steps:
- Cook noodles according to package directions; drain. In a large saucepan, combine soup and milk. Cook and stir over low heat until blended. Remove from the heat; stir in vegetables and chicken. , In a greased 13-in. x 9-in. baking dish, layer three noodles, a third of the soup mixture and six cheese slices. Repeat layers twice., Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 261 calories, Fat 11g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 613mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.
CHICKEN CHEESE LASAGNA
This creamy pasta dish gives an old favorite a new twist! Three cheeses and chicken blended with the fresh taste of spinach make it a real crowd-pleaser. Try it served with a green salad and a light dessert. - Mary Ann Kosmas, Minneapolis, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour and salt until blended; cook until bubbly. Gradually stir in broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in 2 cups mozzarella, 1/2 cup Parmesan cheese, basil, oregano and pepper; set aside. , In a large bowl, combine the ricotta cheese, parsley and remaining mozzarella; set aside. Spread one-quarter of the cheese sauce into a greased 13x9-in. baking dish; cover with one-third of the noodles. Layer with half of the ricotta mixture, half of the spinach and half of the chicken. , Cover with one-quarter of the cheese sauce and one-third of the noodles. Repeat layers of ricotta mixture, spinach, chicken and one-quarter cheese sauce. Cover with remaining noodles and cheese sauce. , Sprinkle with remaining Parmesan cheese. Bake at 350°, uncovered, for 35-40 minutes. Let stand 15 minutes.
Nutrition Facts : Calories 410 calories, Fat 22g fat (13g saturated fat), Cholesterol 87mg cholesterol, Sodium 830mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 2g fiber), Protein 28g protein.
SLOW-COOKER CHEESY WHITE CHICKEN LASAGNA
This "lazy" lasagna requires very little prep, cooks on Low for a few hours and it's ready to scoop and serve. It's a creamy, cheesy, delicious new dinner we can't stop thinking about.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h25m
Yield 6
Number Of Ingredients 11
Steps:
- Spray 4-quart slow cooker with cooking spray. Add lasagna noodles, chicken, onion, garlic, Alfredo sauce, chicken broth, basil, salt and pepper to slow cooker. Stir gently; stir in 1 cup of the cheese.
- Cover and cook on Low heat setting 1 1/2 hours; stir mixture thoroughly until pasta is covered in sauce. Cover; cook 1 1/2 hours longer or until pasta is tender.
- Gradually add spinach, carefully stirring to wilt; sprinkle with remaining 1/2 cup cheese. Increase to High heat setting; cover and cook 5 to 10 minutes or until cheese is melted.
Nutrition Facts : Calories 590, Carbohydrate 42 g, Cholesterol 135 mg, Fat 4, Fiber 2 g, Protein 30 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 2 g, TransFat 1 g
FOUR CHEESE-CHICKEN LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Make the sauce: Heat the olive oil in a large skillet over medium heat; add the chicken and cook until browned, turning, 5 minutes. Add the onion, garlic and tomato paste and cook, stirring, until the onion softens, about 5 minutes. Add the wine and cook until mostly evaporated, about 5 minutes. Stir in 3 cups water, the tomatoes, bay leaves, parsley, 1 teaspoon salt and 1/4 teaspoon pepper; bring to a boil. Reduce the heat to medium low and simmer 50 minutes. Break up the chicken with a spoon. Cook until thickened, 20 more minutes. Remove the bay leaves.
- Prepare the lasagna: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain the noodles and drizzle with olive oil; set aside.
- Meanwhile, place the kale in a large microwave-safe bowl; add 1/2 cup water and a pinch of salt. Cover with plastic wrap and microwave until tender, 5 minutes. Drain and rinse under cold water; squeeze dry, then return to the bowl. Stir in the eggs, ricotta, half of the parmesan and the parsley. Add 1/2 teaspoon salt and a few grinds of pepper. Toss the mozzarella, asiago and the remaining parmesan in a separate bowl.
- Spread 3/4 cup of the sauce in a 9-by-13-inch baking dish. Top with one-third of the noodles, overlapping them slightly. Cover with half of the kale mixture, then 2 more cups sauce. Sprinkle with one-third of the mozzarella mixture. Repeat the layers (noodles, kale mixture, sauce, mozzarella mixture). Top with a final layer of noodles, the remaining sauce and the remaining mozzarella mixture. Set on a baking sheet.
- Loosely cover with foil and bake 40 minutes, then uncover and bake until golden and bubbly, about 25 more minutes. Let stand 30 minutes before serving.
BUFFALO CHEESY CHICKEN LASAGNA
A fabulous lasagna that sounds a little weird at first. Try it, you'll love it. I came up with it by modifying a pasta cookbook recipe to suit my own tastes!
Provided by liloneag
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a lasagna pan.
- In a large bowl combine the chicken, spaghetti sauce, hot sauce, vinegar, water, garlic powder, onion, bell pepper and mushrooms; mix well and set aside. In a medium bowl, mix together the egg beat and ricotta cheese.
- Spread 1 cup of the chicken/spaghetti mixture in the bottom of the prepared pan. Layer with lasagna noodles, then another 1 1/2 cups of the chicken mixture. Spread 1/2 of the ricotta/egg mixture over all, then top with 1/2 of the mozzarella cheese. Add another layer of noodles, 1 1/2 cups chicken mixture, remaining ricotta mixture and remaining mozzarella. Top with one last layer of noodles and remaining chicken mixture.
- Cover pan and bake at 350 degrees F (175 degrees C) for 70 minutes. Remove cover, sprinkle with crumbled blue cheese and bake uncovered for another 5 minutes.
- Remove from oven, cover and let stand for about 15 to 20 minutes before serving.
Nutrition Facts : Calories 435 calories, Carbohydrate 40 g, Cholesterol 94.5 mg, Fat 15.4 g, Fiber 4.2 g, Protein 33.3 g, SaturatedFat 7.7 g, Sodium 932.4 mg, Sugar 11.4 g
NO-BOIL-THE-NOODLES CHEESY CHICKEN LASAGNA
This comes from my twin sister Julie. People always ask for the recipe when this dish is served, and it makes a great lunch the next day too. Hope you like it as much as our family does--and thanks, Julie, for giving me this recipe in the first place! (This is my very first recipe I've posted, so reviewers please be kind!)
Provided by Judi H
Categories One Dish Meal
Time 2h
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- In mixing bowl, stir together the sour cream, cream of chicken soup, and cottage cheese.
- Spray cooking oil spray into bottom of deep lasagna pan.
- Pour all of the chicken broth into the lasagna pan.
- Place 5-6 uncooked lasagna noodles on bottom of lasagna pan (in the chicken broth), making sure they lie flat (even if you have to break off the corners of the noodles).
- Spread 1/3 of the sour cream/soup/cottage cheese mixture over the noodles.
- Sprinkle 1/3 cooked cubed chicken and mushrooms (and spinach if using) over noodles, followed by 1 cup grated mozzarella.
- Repeat layers so you end up with 3 layers, gently pushing each layer down to pack it in and to lie as flat as possible.
- Top final mozzarella layer with grated Co-Jack or Colby cheese and sprinkle with Parmesan cheese.
- Cover dish with foil and bake at 375 degrees for 60 minutes.
- Uncover dish and bake an additional 10 minutes to lightly brown the top layer of cheese.
- Let dish stand for 10 minutes before cutting.
CHEESY CHICKEN LASAGNA
This is a recipe I have been using for quite some time that I grabbed off of realmomkitchen.com. So I figured I would put it on here to keep up with it. I love extra sauce so you might want to double it. Not sure on how many it serves, family of four and we had left overs for the next day after everyone had seconds (and some had thirds)
Provided by tiffanywood1989
Categories < 4 Hours
Time 2h30m
Yield 1 5, 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook the chicken and noodles first at the same time.
- Once noodles are done-rinse in cold water and set aside (it keeps them from sticking together).
- Combine evaporated milk (don't use fat-free version) and Ranch dressing in a 3 quart heavy saucepan.
- Heat over low heat, stirring frequently until dry ingredients are dissolved.
- Stir in chicken and pepper.
- Simmer, uncovered, 25 minutes (don't do any less), stirring frequently.
- Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan.
- Repeat layers again.
- Bake at 350 for 35-40 minutes or until hot and bubbly.
- Let rest 10 minutes before serving.
Nutrition Facts : Calories 473.9, Fat 19, SaturatedFat 11.3, Cholesterol 63.5, Sodium 356.8, Carbohydrate 51.9, Fiber 1.8, Sugar 1.9, Protein 23.2
DELICIOUS CHEESY CHICKEN LASAGNA
If your alfredo sauce already has garlic in it you can omit the fresh garlic, and you can also make this with cooked turkey. If you like more sauce then double up on the amounts, to save time you can prepare the sauce well in advance, this is very good!
Provided by Kittencalrecipezazz
Categories Poultry
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- For the sauce; in a skillet melt butter over medium heat.
- Add in onion and saute for about 5 minutes, adding in the garlic the last 2 minutes.
- Stir in the undiluted cream of chicken soup, alfredo sauce, pimientos with juice, mushrooms, white wine and basil; simmer over low heat for about 15-20 minutes.
- Season the sauce with salt and pepper to taste (you can prepare the sauce well in advance if desired).
- Set about 1 cup of the sauce aside for the top of the noodles (if doubled the sauce then set aside 2 cups).
- For filling mixture; In a bowl mix together the drained chopped spinach, cottage cheese, ricotta, garlic powder, Parmesan cheese, egg, and mozzarella cheese (if using) season the mixture with salt and pepper.
- Place 3 cooked lasagna noodles in the bottom of the prepared baking dish.
- Layer with HALF of the sauce (not the 1 cup of reserved sauce, that will go on top of the casserole).
- Then half of the spinach mixture and then HALF the chicken, then about 1 cup of cheddar cheese (you can use more cheese if desired).
- Place 3 lasagna noodles on top of the cheddar cheese then repeat the procedure.
- Top with the 3 remaining noodles and the reserved 1 cup of sauce.
- At this point you can cover and refrigerate for up to 1 day.
- Bake covered for about 45 minutes, uncovered and sprinkle with about 1 cup cheddar cheese.
- Return to oven and bake uncovered for another 10 minutes.
CHEESY CHICKEN LASAGNA
Here is a fun alternative to your normal lasagna, chicken and ranch flavor! . It is so delicious and not that complicated to make. You can increase the cheese too it you like it extra cheesy. Easy Parmesan Knots would go great with this dish, then add a tossed salad and dinner's done. The only problem I had with the recipe is there were too many noodles for the amount of chicken sauce mixture. I would recommend reducing the noodles to 8-12 oz. This came from Real Mom Kitchen.
Provided by internetnut
Categories Meat
Time 1h15m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Cook the chicken and noodles first at the same time. Once noodles are done-rinse in cold water and set aside (it keeps them from sticking together).
- Combine evaporated milk (don't use fat-free version) and Ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don't do any less), stirring frequently.
- Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again.
- Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.
Nutrition Facts : Calories 947.8, Fat 38, SaturatedFat 22.6, Cholesterol 127, Sodium 713.7, Carbohydrate 103.7, Fiber 3.7, Sugar 3.7, Protein 46.3
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