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 & MUSHROOM LASAGNE
I came up with this recipe for my son's dinner tonight. (The rest of us were having a tomato based lasagne, which he doesn't eat.) I tried keeping this simple for his tastes, so feel free to add extra herbs or vegetables to suit your own tastes! :)
Provided by Sara 76
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a saucepan, add chicken and onion, stirring until just cooked. Add mushrooms, garlic, thyme, and basil. Cook until mushrooms are tender. Set aside.
- Combine butter and flour, cook for 2 minutes. Gradually add flour, stirring continuously. When sauce starts to thicken, season with salt, pepper, and nutmeg, and stir in cheese.
- Spread a thin layer of the chicken mixture in the bottom of a lasagne dish. Top with a layer of noodles.
- Add a layer of bechemal sauce, and another layer of noodles.
- Add remaining chicken, and a layer of noodles.
- Add remaining bechemal sauce, and sprinkle with cheese.
- Bake at 180C for around 40 minutes, or until noodles are tender and cheese is starting to brown.
- Remove from oven and let stand 20 minutes before serving.
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
GOLDEN MUSHROOM CHICKEN AND RICE CASSEROLE
My parents have been making this recipe since I was little and I always loved it. It probably came form Campbell's. It uses Golden Mushroom Soup instead of Cream of Mushroom.
Provided by JSkizzle
Categories Chicken Thigh & Leg
Time 1h10m
Yield 1 casserole, 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350° Fahrenheit.
- Grease 8x9 casserole dish (I spray mine w/Pam cooking spray).
- Finely chop onion and spread on bottom of casserole dish.
- Pour rice over onion.
- Mix golden mushroom soup with 1/2 can of water (it will be lumpy).
- Pour most of the soup mixture over the rice and onions but save some soup mixture for later.
- Season chicken with pepper.
- Place chicken over rice and pour the rest of the soup mixture on top.
- Cover with foil and bake for approximately 1 hour and 10 minutes or until chicken is done.
- You may need to stir the rice while cooking to make sure the soup mixture is distributed evenly.
Nutrition Facts : Calories 718.1, Fat 19.1, SaturatedFat 5.9, Cholesterol 128.4, Sodium 1435.8, Carbohydrate 92.5, Fiber 2.8, Sugar 6.5, Protein 39.9
GOLDEN CHICKEN AND MUSHROOM LASAGNA
Noodles, rich mushroom sauce, chicken and ricotta cheese form the layers in this alternative lasagna.
Provided by Allrecipes Member
Time 1h10m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in a large skillet over medium heat. Stir in onion and cook until almost softened, about 3 minutes. Add mushrooms and cook until golden brown, about 5 minutes longer. Add sherry, simmer until evaporated; whisk in soup, milk and basil. Remove from heat and set aside.
- In a small bowl, mix ricotta cheese and nutmeg.
- To assemble lasagna, spread 1/3 cup of the sauce over the bottom of a 9x13 inch casserole dish. Layer 3 lasagna noodles, 1 cup sauce, 1/3 of the chicken, 2/3 cup ricotta and 1/4 of the cheddar cheese. Layer 3 more lasagna noodles, and repeat layers; sprinkle over remaining cheddar and Parmesan cheese.
- Cover with foil and bake in preheated oven until bubbly and heated through, about 30 minutes. Remove foil and broil until top is golden brown, about 5 minutes longer.
Nutrition Facts : Calories 404.5 calories, Carbohydrate 23 g, Cholesterol 84.9 mg, Fat 20.9 g, Fiber 1.2 g, Protein 30.5 g, SaturatedFat 10.3 g, Sodium 695.2 mg, Sugar 2.6 g
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