Chili Chicken Lasagna Recipe 455 Food

CHILI CHICKEN LASAGNA RECIPE - (4.5/5)

Steps:

• preheat oven to 375* combine chicken, green chilies, 1 cup salsa verde, and sour cream season generously with pepper, cumin, and chili powder. spread 1/3 of the chicken mixture in the bottom of a large baking dish layer with lasagna noodles, top with another layer of chicken mixture. then 1/2 of the crema, mozzarella and Mexican cheese, repeat with noodles, crema, mozzarella, Mexican cheese, cover with remaining, crema, and cheese. cover with aluminum foil and bake at 375* for 25 minutes, uncover and bake another 15 minutes let stand 10 minutes before serving.

GREEN CHILE CHICKEN LASAGNA

Steps:

• Heat oven to 350°F. In medium bowl, mix ricotta cheese, egg and 1/2 cup of the Parmesan cheese; set aside. In another medium bowl, mix chicken, enchilada sauce and green chiles.
• In ungreased 13x9-inch (3-quart) baking dish, spread 1 cup of the chicken mixture. Top with 3 uncooked lasagna noodles; press gently into chicken mixture. Spread with 2/3 cup of the ricotta mixture. Sprinkle with 1 cup of the mozzarella cheese. Repeat layers 3 times. Sprinkle with remaining 1/2 cup Parmesan cheese. Cover with foil.
• Bake 45 minutes. Remove foil; bake 10 to 15 minutes longer or until lasagna is tender, cheese is bubbly and edges are lightly browned. Let stand 10 minutes before serving.

GREEN CHILE-CHICKEN LASAGNA

Steps:

• Heat oven to 375°F.
• Mix cream cheese and egg in medium bowl until blended. Stir in ricotta and 1/4 cup cilantro; set aside. Combine chicken and 1-1/2 cups salsa.
• Spread 3/4 cup of the remaining salsa onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with layers of 3 noodles, half each of the ricotta mixture and chicken mixture, and 1/2 cup shredded cheese; repeat layers. Top with remaining noodles, sauce and shredded cheese; cover.
• Bake 35 min. or until heated through, uncovering for the last 5 min. Let stand 10 min. Top with remaining cilantro and tomatoes.

CHICKEN CHILI LASAGNA

Steps:

• In a large bowl, beat the cream cheese, onions, 1-1/2 cups Mexican-cheese blend, garlic, 1/4 teaspoon cumin and cilantro until blended. Stir in chicken; set aside. , In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in Monterey Jack cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin. , Spread 1/2 cup of the cheese sauce in a greased 13x9-in. baking dish. Top with six tortilla halves, a third of the chicken mixture and a fourth of the cheese sauce. Repeat tortilla, chicken and cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting.

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.

MEXICAN CHICKEN LASAGNA WITH SALSA VERDE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place a pan on a lower rack to catch any drippings.
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water until pliable, about 3 minutes. Drain.
• Heat oil in a pan over medium-high heat. Saute chicken and onion in the hot oil until chicken is browned and no longer pink and onion is soft, 5 to 7 minutes.
• Combine cottage cheese, mozzarella cheese, 1/2 of the Cheddar cheese, and eggs in a bowl. Mix and add enough water for mixture to be soft and moist, but not runny (a little more wet than cottage cheese alone). Combine spaghetti sauce, salsa, green chiles, and cooked chicken mixture in another bowl. Stir.
• Create layers of chicken mixture, noodles, and cheese mixture in a 9x13-inch baking pan. Top with remaining Cheddar cheese. Cover with aluminum foil.
• Bake in the preheated oven for 1 hour. Remove foil and bake continue to bake until bubbling and cheese is melted, 10 to 15 minutes. Top with cilantro.

CHILI LASAGNA

Steps:

• Preheat oven to 350 degrees.
• Coat a 9" x 13" baking dish with nonstick cooking spray.
• Cook the lasagna noodles according to the package directions; drain.
• In a medium bowl, combine the ricotta cheese, 2 cups Cheddar cheese, 2 sliced scallions, the corn, egg, salt, and pepper; mix well.
• Spread 3/4 cup chili over the bottom of the baking dish.
• Place 3 lasagna noodles over the chili.
• Place half of the ricotta mixture evenly over the noodles then top with half of the remaining chili.
• Place 3 noodles over the chili then top with the remaining chili.
• Place the 3 remaining noodles over the chili
• Top with the remaining cheese mixture then top with the remaining chili.
• Cover tightly with aluminum foil.
• Bake for 30 minutes
• Remove the foil and sprinkle the lasagna with the remaining 1 cup Cheddar cheese.
• Bake for 10 more minutes.
• Remove the oven.
• Sprinkle with the remaining scallions; and let sit for 5 minutes before serving.
• OPTION: For a spicier dish, add some hot pepper sauce and/or chili powder to the canned chili before assembling the lasagna.

CHICKEN CHILI LASAGNA

Steps:

• In a mixing bowl, combine cream cheese, onions, 1 1/2 cups Mexican cheese blend, garlic, 1/4 t. cumin and cilantro. Stir in chicken; set aside.
• In a saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in Monterey Jack cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin.
• Spread 1/2 cup of the cheese sauce in a greased 13 x 9 x 2 inch baking dish. Top with 6 tortilla halves, a third of the chicken mixture and a 1/4 of the cheese sauce. Repeat chicken, tortilla and cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese.
• Cover and bake at 350 for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting.