CHICKEN LASAGNA
Steps:
- Preheat the oven to 350 degrees F.
- Heat the butter in a large saucepan over medium heat. Add the onions and green peppers and cook, stirring occasionally, until they are soft and translucent, about 15 minutes. Add the chicken, pimientos, mushroom soup, and chicken broth. Simmer the mixture until the flavors blend and the sauce thickens slightly, about 5 minutes.
- Spoon about 1/3 of the chicken mixture into a medium baking dish. Arrange 2 of the noodles over the chicken; repeat layers of chicken and noodles twice more. Top the lasagna with cheese, cover with aluminum foil and bake for 20 minutes. Uncover and bake until the cheese is nicely browned, about 10 minutes. Remove the lasagna from the oven and allow it to set for 5 minutes, then serve.
CHICKEN LASAGNA
This is a great twist on the beef lasagna. Has a great creamy sauce! This also can be made ahead just add and extra 10-15 minutes to baking time.
Provided by Nicoleg
Categories Chicken
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large skillet on medium low. In a small bowl combine flour, salt, and basil. Once butter has melted, stir in flour mixture then add chicken broth. Stir frequently until thicken and comes to a slow boil. Remove from heat and add chicken.
- Mix cottage cheese, mozzarella cheese and egg together.
- Place 1/3 of the chicken mixture in a greased 9x13 baking dish. Top with half the noodles and half the cheese mixture. Repeat layers ending with the last third of the chicken mixture. Top with parmesan cheese.
- Bake at 375°F for 45 minutes.
Nutrition Facts : Calories 516.7, Fat 32.1, SaturatedFat 16.5, Cholesterol 174.8, Sodium 1262.1, Carbohydrate 11.8, Fiber 0.3, Sugar 2.8, Protein 43.2
CHICKEN CACCIATORE LASAGNA
Tender braised chicken loaded with those familiar Cacciatore flavors is layered with fresh pasta and a luxurious béchamel sauce to create this decadent lasagna.
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large pot over medium-high heat. Season the chicken with salt and pepper. Working in two batches, add the chicken to the pot and cook until browned, 4 to 5 minutes per side. Remove to a plate. Add the onions to the pot and cook, stirring, until browned, 3 to 5 minutes. Add the garlic and rosemary and cook, stirring, until softened, about 30 seconds. Stir in the wine, scraping up any browned bits, and simmer until reduced by half, 1 to 2 minutes. Return the chicken and its juices to the pot.
- Add 3 bay leaves to the pot along with the tomatoes, 3/4 teaspoon salt and a few grinds of pepper. Bring the sauce to a boil and stir, then reduce the heat and simmer, stirring occasionally, until the chicken is tender and the sauce is thickened, 25 to 30 minutes. Let cool.
- Meanwhile, bring a large pot of salted water to a boil. Fill a large bowl with ice water. Line a baking sheet with a kitchen towel. Cook the lasagna noodles in the boiling water a few at a time until just al dente, 2 minutes. Carefully remove the noodles with a slotted spoon, transfer to the ice water and let cool, then remove the noodles to the baking sheet and blot dry. Drizzle the noodles very lightly with olive oil to prevent sticking; set aside. Preheat the oven to 375 ̊ F.
- Make the béchamel: Melt the butter in a large saucepan over medium heat. Whisk in the flour; cook, whisking constantly, until smooth, 1 to 2 minutes. Increase the heat to medium high and whisk in 1 cup milk until combined. Continue whisking in the remaining 3 cups milk, 1 cup at a time, until combined. Add the remaining bay leaf, a big pinch each of salt and pepper and the nutmeg and cook, whisking, until the sauce comes to a simmer. Reduce the heat to maintain a simmer and cook until thickened, 5 to 7 minutes. Season with salt and pepper and let cool slightly, about 10 minutes. Discard the bay leaf.
- Butter a 9-by-13-inch baking dish. Shred the chicken in the sauce with two forks; discard the bay leaves. Spread 1 1/2 cups of the chicken sauce in the baking dish and top with a layer of noodles, overlapping them slightly and trimming if necessary. Top with another layer of the chicken sauce, 1/2 cup béchamel and 1/4 cup Parmesan. Repeat the layering three more times (noodles, chicken sauce, béchamel, Parmesan), then top with a final layer of noodles (you might not use all of the noodles). Top with the remaining béchamel and parmesan. Put the lasagna on a rimmed baking sheet.
- Bake the lasagna until bubbling around the edges and lightly browned on top, 30 to 35 minutes. Let sit 15 minutes before serving. Top with more Parmesan.
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 LASAGNA
Hollandaise sauce and asparagus tips makes this a deeeeeeeeelish way to use up left over chicken or turkey. I have taken this dish to the school pot luck dinners with rave reviews.
Provided by Calee
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Saute mushrooms and onion until soft.
- Spread a small amount of hollandaise sauce on bottom of 9x13 pan.
- Place a layer of noodles on top cover with 1/2 cooked chicken and sprinkle with salt and pepper.
- Top with 1/2 mushoroom and onion mixture then 1/2 remaining hollandaise sauce.
- Sprinkle with 1/2 basil and oregano top with 1/2 mozzarella and parmesan.
- Place all of the asparagus tips neatly in a layer.
- Dont use fresh or frozen asparagus.
- Repeat step 3, 4, 5 ending with cheese.
- Cook uncovered at 350 for 35 minutes.
- Let stand for 10 minutes.
- If using a favorite hollandaise sauce and not a pakaged product you can use 1 1/2 cup.
Nutrition Facts : Calories 313.5, Fat 11, SaturatedFat 5, Cholesterol 61.5, Sodium 432.3, Carbohydrate 27.3, Fiber 2.1, Sugar 2.3, Protein 25.9
CHICKEN LASAGNA ROLL-UPS
Enjoy the cheesy goodness of lasagna in these Chicken Lasagna Roll-Ups! Prep time for this Chicken Lasagna Roll-Ups recipe is just 20 minutes.
Provided by My Food and Family
Categories Home
Time 50m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Combine first 5 ingredients; spread onto noodles. Roll up tightly.
- Place, seam-sides down, in 9-inch square baking dish. Cover with sauce; top with mozzarella.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
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.
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- In a medium bowl, combine the ricotta cheese, egg, Parmigiano-Reggiano, lemon zest, salt and pepper. Set aside.
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