CHICKEN LASAGNE
Easy, tasty, filling family meal
Provided by sdw1971
Time 50m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Cook the lasagne in boiling salted water until tender. (A little oil added to the water will prevent the sheets of pasta from sticking together.)
- Meanwhile, heat the oil in a saucepan and fry the onion until softened.
- Add the mushrooms and fry for a further 3 minutes.
- Stir in the spices, bay leaves, salt and pepper, then mix in the chicken (shredded or chopped).
- Dissolve the cornflour in the milk and add to the pan. Cook, stirring, until thickened.
- Drain the lasagne and spread out on paper towels
- Make alternate layers of lasagne and the chicken mixture in a baking dish.
- Combine the yogurt and cheese and spread over the top.
- Bake in a preheated moderately hot oven 200C (400F) Gas mark 6 for 30 minutes or until the top is golden brown.
PORTOBELLO MUSHROOM LASAGNA
Steps:
- Preheat the oven to 375 degrees F.
- Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
- For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
- Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
- To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
- Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
CHICKEN & BACON LASAGNE
An alternative to traditional lasagne with chicken, bacon and red pepper.
Provided by profruitcake
Time 1h15m
Yield Serves 3
Number Of Ingredients 0
Steps:
- Preheat the oven to 200C/fan 180C/gas 6.
- Season the chicken with salt & pepper and fry with garlic until the chicken is cooked but not browned. Set to one side.
- Fry the bacon & onion and once the onion is soft add the mushroom, pepper and cooked chicken. Add enough tomato puree to coat the chicken, then stir in the tomatoes. Add thyme & basil to taste, season and bring the sauce to the boil. Lower the heat and simmer with the lid on for 15-20 minutes until the sauce starts to thicken.
- Remove the lid and sprinkle in the stock cube. Simmer until the sauce has thickened further.
- To make the bechamel sauce:
- Put the milk in a saucepan with the bay leaf and bring to a simmer. Strain into a jug and rinse the pan out. Put the pan back on the heat and gently melt the butter, stir in the flour (use a wooden spoon or mini whisk) and cook for 1 minute, don't let the butter or flour brown at all. Take the pan off the heat and add the milk in 3 stages. At each stage beat or whisk the milk into the flour until it is completely smooth.
- Once the flour is all in, bring the mixture back up to a simmer, stirring all the time to stop any lumps forming. Once the mixture looks as if it won't thicken any more, simmer it for 5 minutes, stirring/whisking now and then, until it looks really glossy. If you do have a few lumps, just strain the lot through a sieve.
- But a layer of the chicken sauce into an overproof dish. Add a layer of lasagne, then 1/2 the bechamel sauce. Repeat this again and top with cheese.
- Bake in the oven for 30 mins until the cheese has gone golden. Leave to cool for 5 mins before serving.
CHICKEN WITH MUSHROOMS
This is one of the best ways that I have ever prepared chicken. This recipe has been requested many times after I have served it. Serve chicken over hot cooked rice or noodles.
Provided by KIMPAT
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
- In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
- Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 454.3 calories, Carbohydrate 23.8 g, Cholesterol 203.9 mg, Fat 19.8 g, Fiber 2 g, Protein 44.1 g, SaturatedFat 10 g, Sodium 1107.9 mg, Sugar 3.5 g
CHICKEN LASAGNA WITH WHITE SAUCE
Creamy, cheesy, chickeny lasagna - you'll fall in love all over again!
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Reserve 2/3 cup of the mozzarella cheese for the top layer of the lasagna. In a medium size bowl, combine remaining 1 1/3 cup mozzarella, soup and milk and set aside. In another medium size bowl, combine spinach, egg and ricotta. Mix well, then combine with soup mixture and mix all together.
- In the bottom of a 13x9 inch baking dish, spread 1/3 of the mixture. Spread 1/3 of the chicken over the mixture and arrange 4 lasagna noodles over mixture and repeat. Top with remaining 1/3 of mixture, chicken, noodles and reserved 2/3 cup mozzarella cheese and Parmesan cheese.
- Bake at 350 degrees F (175 degrees C) for 40 minutes or until hot and bubbling. Let stand 15 minutes before serving.
Nutrition Facts : Calories 493.1 calories, Carbohydrate 39.5 g, Cholesterol 101.7 mg, Fat 21.8 g, Fiber 2.2 g, Protein 35.3 g, SaturatedFat 10.4 g, Sodium 906.1 mg, Sugar 5.3 g
CHICKEN, MUSHROOM AND SPINACH ALFREDO LASAGNA
Steps:
- Melt the butter in a large saucepan over medium heat. Add the mushrooms and cook, stirring often until the mushrooms are browned and most of the liquid has evaporated, about 5 to 7 minutes. Add the onions and garlic to the pan and saute until soft and translucent, 3 to 4 minutes. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes. Add 1 1/2 teaspoons of the salt, pepper, nutmeg, spinach and 1 1/2 cups of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat. Place a piece of plastic wrap directly on the surface of the bechamel sauce until ready to assemble the lasagna.
- Set a large, 12-inch saute pan over medium heat and add the olive oil. Season the chicken with the Essence and remaining 1/2 teaspoon of kosher salt and place in the hot pan. Sear the chicken, stirring occasionally, until golden brown and cooked through, about 4 to 5 minutes. Transfer to a plate to cool and set aside. When cool, cut into bite size pieces.
- Preheat the oven to 375 degrees F.
- Coat a 9 by 13 by 3-inch casserole with olive oil, and spread about 1/2 cup of the bechamel sauce on the bottom of the dish. Lay 3 sheets of pasta across the bottom of the dish and spread 3/4 cup of the bechamel sauce over the pasta. Sprinkle 1/4 of the chicken over the bechamel sauce, then sprinkle with 1/4 cup of the remaining Parmesan. Lay another 3 sheets of pasta over the chicken. Repeat 2 additional times with the remaining bechamel sauce, chicken, Parmesan, and pasta, ending with a layer of pasta covered with bechamel sauce. Sprinkle the remaining 1/2 cup of Parmesan over the bechamel sauce and scatter the butter pieces over the top. Place the casserole on a parchment paper-lined baking sheet and bake, uncovered, until bubbly and well browned, about 45 minutes. Remove from the oven and allow to cool for at least 20 minutes before serving.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.
CHICKEN LASAGNA
Give this good-for-you lasagna a try. It's a great change of pace from the more traditional lasagnas featuring ground beef.-Marilynn Hieronymus, Sedalia, Missouri
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, saute onion and green pepper in butter until tender. Add mushrooms; cook until tender. Remove from the heat; stir in soup, milk, pimientos and basil. In a bowl, combine the chicken, American cheese, cottage cheese and 1/4 cup Parmesan cheese., Spread a fourth of the mushroom sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles, half of the chicken mixture and a fourth of the mushroom sauce. Repeat layers of noodles, chicken and mushroom sauce. Top with the remaining noodles and mushroom sauce., Sprinkle with parsley and remaining Parmesan. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until hot and bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 255 calories, Fat 8g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 526mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
CHICKEN MUSHROOM LASAGNA
This white sauce lasagne is a favorite. It's good enough to serve to company. I usually make a Caesar salad and have some crusty french bread on hand. If I don't have cooked chicken on hand, I'll buy a roasted one from the store and debone it, using part of it in here and saving the rest for another meal.
Provided by DebiMcG
Categories Chicken
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Cook Lasagna noodles in large pot of boiling water according to package directions. Carefully lay noodles out flat on wax paper and set aside.
- Melt butter in saucepan or deep skillet, add mushrooms, minced garlic, chopped onions, salt and lemon juice. Cook 5 min @ medium heat. Stir in flour and chicken bouillon - blend well. Add milk and cook @ Med-high or until slightly thick (at least 5 minutes). Stir in chicken, parsley and marjoram (or basil) and set aside.
- Here's an easy trick I learned with the noodles:.
- Mix the ricotta and shredded mozzarella. Spread on Lasagna noodles, pressing it with your fingers. This will make it easier to layer.
- Spread 1/3 cup of the sauce in the bottom of a 9 x 12 pan. (The disposable GLAD ones work great). Lay 3 noodles spread with the ricotta and mozzarella side by side, slightly overlapping if necessary, 1/3 of remaining sauce and sprinkle with 2 TBL of the parmesan. Repeat twice ending with parmesan - can use extra on top if desired.
- Bake at 325 for 45 minutes. Let stand 15 min before serving.
Nutrition Facts : Calories 576.5, Fat 34.8, SaturatedFat 20.2, Cholesterol 142.1, Sodium 556.7, Carbohydrate 31, Fiber 1.5, Sugar 2, Protein 34.7
CHICKEN AND MUSHROOM LASAGNA
I often like to make a less traditional lasagna and have found that chicken and mushrooms make a simple, delicious combination. The DH and I love spicy so I really crank up the heat by adding a bunch of crushed red pepper but this is not necessary for 'normal' people. Once in a while I like to add spinach to this. You could probably add just about anything and it would be good. Using low-fat ingredients doesn't seem to change the outcome. I don't usually measure the cheeses. I use what "looks" right.
Provided by CaribbeanQueen
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Start a pot of water for boiling the noodles. Boil noodles according to package directions, drain, rinse with cool water to keep them from sticking together while preparing sauces.
- Melt butter in skillet.
- Saute' onions until transparent.
- Add mushrooms, basil, oregano, salt and pepper, crushed red pepper. Cook until mushrooms begin to give off their juice.
- Blend tomatoes in blender or food processor. Add to mushrooms.
- Stir in chicken.
- Keep warm over low heat while making the cream sauce.
- Melt butter in saucepan. Stir in flour, cooking and stirring for 2 - 3 minutes.
- Add broth, stirring until thickened.
- Stir in half-and-half over low heat.
- Spoon small amount of cream sauce in the bottom of a lasagne pan.
- Place 3 cooked noodles in pan.
- Add 1/3 of meat mixture and 1/3 of cream sauce. Top with 1/3 of mozzarella and ricotta.
- Repeat layers 2 more times.
- Top with Parmesan.
- Bake at 350 degress for 20 - 25 minutes or until nice and bubbly.
- Let stand at least 10 minutes before cutting.
Nutrition Facts : Calories 789.4, Fat 40.5, SaturatedFat 22.9, Cholesterol 161.6, Sodium 1477.3, Carbohydrate 59.3, Fiber 4.4, Sugar 8, Protein 47.5
CHEESY CHICKEN AND MUSHROOM LASAGNE
Provided by Kay Chun
Categories Milk/Cream Chicken Mushroom Pasta Father's Day Dinner Parmesan Party Potluck Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425° with rack in middle.
- Cook mushrooms, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in oil and 1 tablespoon butter in a 4-quart heavy saucepan over medium heat, stirring occasionally, until mushrooms are softened, about 3 minutes. Add wine and simmer briskly 2 minutes. Transfer mushroom mixture to a large bowl and stir in chicken. (Set aside saucepan.)
- Bring milk to a bare simmer in a medium saucepan. Melt remaining 4 tablespoons butter in 4-quart saucepan over medium-low heat. Add flour and cook roux, whisking constantly, 3 minutes. Add hot milk in a slow stream, whisking constantly. Add thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper and simmer, whisking occasionally, until thickened, 5 to 6 minutes. Remove from heat and reserve 1 cup sauce. Stir parmesan into sauce remaining in pan, then stir into mushroom filling.
- Pour half of reserved plain sauce into baking pan, spreading evenly to coat bottom. Add 3 lasagne sheets, overlapping slightly, and one third of mushroom filling, spreading evenly, then sprinkle one fourth of Gruyère over top. Repeat 2 times. Top with remaining 3 lasagne sheets and remaining plain sauce, spreading evenly. Sprinkle with remaining Gruyère.
- Cover with foil, tenting slightly to prevent foil from touching top of lasagne but sealing all around edge, and bake 30 minutes. Remove foil and bake until cheese is golden, about 15 minutes more. Let lasagne stand 10 minutes before serving.
More about "chicken and mushroom lasagna food"
CHICKEN AND MUSHROOM LASAGNE - HEALTHY FOOD GUIDE
From healthyfood.com
4.1/5 Total Time 1 hr 20 minsCategory MainsCalories 510 per serving
- 1 Preheat oven to 180°C. Lightly spray an ovenproof dish with oil. Spray a pan with oil and cook onion and garlic until softened. Add semi-dried tomatoes, capsicum, mushrooms, pesto and herbs. Cook for a few minutes. Add tomatoes, stock, 1/2 cup water, dates and chicken. Cook for 15 minutes. Season with pepper.
- 2 Meanwhile make cheese sauce. Blend cottage cheese, milk, three quarters of the parmesan and mustard until smooth and creamy.
- 4 Place a layer of lasagne in the dish. Add a third of the chicken mix to the dish, top with lasagne sheets and then a layer of cheese sauce. Press lightly with a large spoon between layering. Repeat the layers, finishing with cheese sauce. Sprinkle with remaining parmesan. Cook for 35-40 minutes. Garnish with herbs and freshly ground black pepper.
WHITE CHICKEN LASAGNA - RECIPETIN EATS
From recipetineats.com
5/5 (45)Total Time 1 hr 30 minsCategory MainsCalories 558 per serving
- Place milk, broth and stock powder in a large saucepan. Bring to a very gentle simmer over medium heat, add chicken, pepper, bay leaves and thyme.
- Heat half the oil and butter in a very large, deep skillet over high heat (or use large pot). Add half the mushrooms with half the garlic, salt and pepper.
CHICKEN AND MUSHROOM LASAGNA - SAN REMO
From sanremo.com.au
Servings 6Estimated Reading Time 1 minCategory Main CourseTotal Time 1 hr 30 mins
- Melt the butter in a saucepan and gently fry onion until transparent. Add mushrooms, basil and oregano. Cook until mushrooms are brown. Mix in tomatoes and chicken, cover and simmer for 15 minutes, stirring occasionally.
- In a saucepan, melt extra butter over low heat and gently stir in flour. Increase heat, stir in stock and mix until smooth. Stir in nutmeg and grated cheddar/mozzarella cheese until cheese is melted and mixture thick. Season with salt and pepper.
- Pour ½ cup of chicken sauce into baking dish. Cover with a layer of lasagna sheets. Pour 1/3 of remaining sauce over the lasagna sheets, followed by 1/3 of the cheese sauce.
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5/5 (435)Total Time 50 minsCategory DinnerCalories 778 per serving
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CHICKEN, SPINACH, AND MUSHROOM LASAGNA RECIPE | MYRECIPES
From myrecipes.com
5/5 (14)Calories 286 per serving
- Bring stock to a boil in a large saucepan over medium-high heat. Add chicken; reduce heat, and simmer 18 to 20 minutes or until chicken is done. Remove chicken from pan; reserve stock. When cool enough to handle, shred with 2 forks.
- Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion, garlic, 1/2 teaspoon salt, thyme, pepper, and mushrooms; sauté 8 minutes. Stir in spinach, 1 package at a time, cooking 2 minutes after each addition or until spinach wilts before adding more. Remove pan from heat; stir in chicken.
- Coat 2 (8-inch) square baking dishes with cooking spray. Combine milk, flour, and nutmeg, stirring with a whisk until smooth. Bring reserved stock to a boil over medium-high heat. Gradually add milk mixture to stock mixture, stirring constantly with a whisk. Stir in remaining 1 teaspoon salt. Cook 5 minutes or until thickened, stirring occasionally. Remove pan from heat; stir in Parmigiano-Reggiano. Pour 1/2 cup sauce into bottom of each baking dish. Top each with 2 noodles, 1 1/2 cups chicken mixture, 3/4 cup sauce, and 1/4 cup mozzarella, making sure noodles are covered with sauce. Repeat layers once with noodles, chicken mixture, and sauce. Top dishes evenly with remaining 4 noodles, remaining 1/2 cup sauce, and remaining 3/4 cup mozzarella.
HEALTHY CHICKEN MUSHROOM LASAGNA | ITALIAN | NON ...
From bawarchi.com
Cuisine ItalianCategory Non-Vegetarian
- Cut chicken in slice and marinate with salt, pepper, olive oil and fresh thyme. , Keep it in the refrigerator for 4 hours. , Take button mushroom, wash it properly & cut into slices. , Saute chopped onion, garlic, fresh thyme in olive oil and add slice mushroom in it with some salt and crush black pepper. , Add some low fat milk make it dry and keep aside. , Take slice chicken & seal in the non stick pan. , Make a layer with mushroom and add some basil tomato sauce. , Garnish with some fresh basil, olives and ricotta cheese and bake in the oven for 10 min. , Recipe and image by Executive Chef of Eatonomist, Mr.
WILD MUSHROOM LASAGNA RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
4/5 Total Time 2 hrsServings 8-10
- Preheat the oven to 350° and lightly butter a 9-by-13-inch baking dish. In a large, deep skillet, melt the 2 tablespoons of butter in the oil. Add the shallots and cook, stirring, for 1 minute. Add the mushrooms, season with salt and pepper and cook over high heat, stirring occasionally, until the mushrooms are browned, about 18 minutes. Add the wine and boil until evaporated, about 1 minute. Add 2 cups of the cream and bring to a boil. Simmer over moderate heat until slightly reduced, about 5 minutes. Stir in the parsley and season with salt and pepper.
- Meanwhile, in a large pot of boiling salted water, cook the lasagna sheets until barely al dente. Fill a large bowl with ice water. Drain the sheets and immediately transfer them to the ice water to cool. Drain and pat dry.
- Arrange one-fourth of the lasagna sheets in the prepared baking dish. Top with one-third of the mushroom mixture and one-fourth of the Taleggio cubes. Repeat this layering twice more, ending with a layer of pasta. Brush with the remaining 2 tablespoons of cream and scatter the remaining Taleggio cubes on top.
- Cover the lasagna very loosely with buttered parchment paper and bake in the upper third of the oven for 15 minutes. Remove the parchment paper and bake for about 15 minutes longer, until the top is golden in spots. Cover loosely and let rest for 15 minutes before serving.
CHICKEN AND MUSHROOM LASAGNA - 5 INGREDIENTS 15 MINUTES
From 5ingredients15minutes.com
Servings 8Estimated Reading Time 1 minCategory Chicken, Main Course, Pasta, RecipesPublished 2019-06-26
- While the pasta is cooking, heat a little olive oil in a large pan over medium heat. Cook the mushrooms for 4 to 5 minutes. Set aside on a plate.
- Coat a 33 cm x 23 cm (13 in. x 9 in.) baking dish with about 80 ml (1/3 cup) of Alfredo Sauce. Cover with three lasagna sheets, then half the chicken, mushrooms and sauce, a third of the cheese, and half the baby spinach if desired.
CHICKEN MUSHROOM AND SPINACH LASAGNA - LITTLE BROKEN
From littlebroken.com
Reviews 67Calories 328 per servingCategory Dinner
- Heat a large sauté pan over medium-high heat. When hot, add oil and then the onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/2 teaspoon of salt. Sauté for 5 minutes or until the mushrooms soften while stirring occasionally. Make sure all of the liquid has evaporated from the mushrooms before going to step 3.
- Stir in spinach and cook until the spinach wilts. Then remove the pan from the heat and stir in the cooked chicken. Set aside.
- In a small saucepan, combine the chicken broth, milk, nutmeg, and remaining 1 teaspoon of salt. Bring to a slow simmer over medium heat. Once the mixture starts to bubble up around the edges, gradually whisk in the flour and let simmer until thickened, about 5-10 minutes. Stir in Parmesan cheese and then remove from heat.
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