Chicken Artichoke Lasagne Food

CHICKEN & ARTICHOKE LASAGNA

Steps:

• Fold two 18-in. square pieces of foil into thirds. Crisscross strips and place strips on bottom and up sides of a 6-qt. slow cooker. Coat strips with cooking spray. Combine artichoke hearts, 1/2 cup Parmesan cheese, basil and 2 garlic cloves., In a large skillet, crumble chicken over medium heat 6-8 minutes or until no longer pink; drain. Set chicken aside. Add oil and onion; cook and stir just until tender, 6-8 minutes. Add salt, pepper and remaining garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 4-5 minutes. Stir in cream, cream cheese and Monterey Jack cheese. Return chicken to pan. In a bowl, combine egg, cottage cheese and remaining Parmesan., Spread 3/4 cup meat mixture into slow cooker. Layer with 3 noodles (breaking noodles as necessary to fit), 3/4 cup meat mixture, 1/2 cup cottage cheese mixture, 1 cup artichoke mixture and 1/2 cup mozzarella cheese. Repeat layers twice; top with remaining mozzarella cheese. Cook, covered, on low until noodles are tender, 3-4 hours. Remove slow cooker insert and let stand 30 minutes. If desired, serve with pesto and sprinkle with additional basil.

CREAMY WHITE CHICKEN & ARTICHOKE LASAGNA

Steps:

• Heat oven to 350°F.
• Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until blended; stir in 2 Tbsp. basil. Reserve half; mix remaining half with the chicken mixture.
• Spread half of the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
• Bake 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

CHICKEN SAUSAGE WITH SPINACH AND ARTICHOKE LASAGNA

Steps:

• Melt the butter in a large saucepan over medium heat. 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 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 creamy sauce until ready to assemble the lasagna.
• Set a large, 12-inch saute pan over medium heat and add the olive oil. Brown the sausage until golden brown and cooked through, about 4 to 5 minutes. Stir in artichokes. Transfer to a plate to cool and set aside.
• Preheat the oven to 375 degrees F.
• Coat a 9-by-13 inch baking dish 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 and artichoke mixture over the bechamel sauce, then sprinkle with 1/4 cup of the remaining Parmesan. Lay another 3 sheets of pasta over the chicken and artichokes. Repeat 2 additional times with the remaining bechamel sauce, chicken and artichokes, 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 lined baking sheet and bake, uncovered, until bubbly and beginning to brown, about 45 minutes.
• Remove from the oven and cool for at least 20 minutes before serving.

CHICKEN LASAGNA WITH ARTICHOKE DIP TOPPING

Steps:

• Preheat over to 375 degrees.
• In a medium microwave-safe bowl, combine soup and milk. Microwave on High for 2 minutes or until warm.
• In a large bowl, combine 2/3 ricotta, 1 pkg mozzarella cheese, 3/4 C parmesan cheese, 2 eggs, parsley, seasoned salt, and pepper.
• In a large bowl, combine remaining 1/3 ricotta, artichokes, spinach, Alfredo sauce, garlic, cream cheese, sour cream, remaining 1 egg and remaining 1/4 C of parmesan cheese.
• Spread 1/4 soup mixture evenly in bottom of 13x9-inch baking pan. Arrange 3 noodles lengthwise over soup mixture. Spread with 1/2 ricotta-mozzarella mixture. Top with 1/2 of chicken. Spoon 1/4 soup mixture on top of chicken. Arrange 4 noodles crosswise over soup mixture, cutting ends of noodles if necessary. Spread with remaining 1/2 ricotta-mozzarella mixture. Top with remaining 1/2 of chicken. Spoon 1/4 soup mixture on top fo chicken. Arrange 3 noodles lengthwise over soup mixture. Top with artichoke mixture. Spoon remaining 1/4 soup mixture on top of artichoke mixture. Top evenly with slices of provolone cheese. Sprinkle evenly with remaining 1 package mozzarella. Cover with foil, sprayed with Pam to prevent sticking. Bake for 25 minutes. Remove foil, and bake for 25 minutes longer. Let stand for 15 minutes before serving.

CREAMY WHITE CHICKEN & ARTICHOKE LASAGNA

Steps:

• HEAT oven to 350°F
• COMBINE chicken, artichokes, tomatoes, 1 cup mozzarella and Parmesan. Beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 tablespoons basil. Mix half with the chicken mixture.
• SPREAD half of the remaining cream cheese sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining cheese sauce and mozzarella; cover.
• BAKE 25 minute or until heated through. Sprinkle with remaining basil. Let stand 5 minute before cutting to serve.
• Note: Spray the foil with cooking spray before using to cover the lasagna to help prevent the foil from sticking to the cheese on top of the lasagna.

CHICKEN ARTICHOKE LASAGNA

Steps:

• Preheat oven to 375 degrees and cook noodles in stockpot according to package directions.
• In small bowl, combine Alfredo sauce, milk, oregano and whisk until blended then set aside.
• Coarsely chop chicken, artichokes, bell pepper and onion and place in large bowl then press garlic over bowl.
• Add mozzarella and feta cheeses and mix well.
• To assemble lasagna, spread 2/3 cup of Alfredo sauce mixture over
• bottom of rectangular pan and top with half of the noodles, overlapping to fit.
• Layer half of the spinach leaves over noodles and top with half of the chicken mixture.
• Repeat layers, starting with half of the remaining sauce.
• After layering, pour remaining sauce over top of lasagna.
• Cover with aluminum foil and bake 45 minutes.
• Remove foil and continue baking 10-15 minutes or until bubbly.
• Remove from oven and let stand 15 minutes for easier serving.
• To prepare up to one day in advance, cover with aluminum foil and refrigerate. When ready to bake, remove from refrigerator while
• preheating oven and increase covered baking time to 55 minutes.

CHICKEN & ARTICHOKE LASAGNE

Steps:

• Melt the tablespoon of butter in a large frypan, then add the chicken and garlic, cook on medium low while preparing the sauce below.
• Melt 1/2 cup butter in medium saucepan on medium low. Once butter has melted, add the flour and salt, a little at a time, while constantly stirring, then add chicken broth & wine. Stir frequently until it thickens and then pour it into the frypan, adding the artichokes and turning off the heat at this point.
• Mix cottage cheese, mozzarella cheese and egg together.
• Place 2 lasagne noodles into a greased 9x13 baking dish then 1/3 of the chicken mixture on top of those. Top with 1/4 of the cheese mixture and then 2 more noodles. Repeat layers ending with the last quarter of the chicken mixture. Top with parmesan cheese.
• Bake at 220°C for 30 minutes.