Best And Easiest Chicken Recipe Recipe For Lasagna

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WHITE CHICKEN LASAGNA



White Chicken Lasagna image

This White Chicken Lasagna is rich, satisfying, comforting, flavorful and boasts towering layers for the ultimate flavor and texture. It's loaded with three layers of pasta, homemade chicken Alfredo sauce, creamy ricotta (with a secret trick) spiked with spinach and artichokes, and gooey mozzarella cheese. Every bite is a creamy, dreamy, cheesy thrill. I've included everything you need to know about how to make this Chicken Lasagna recipe, how to make ahead and how to freeze. Your search for the BEST Chicken Alfredo Lasagna stops here!

Provided by Jen

Categories     Main Course

Time 1h50m

Number Of Ingredients 20

15 classic lasagna noodles (NOT no-boil)
1 pound shredded mozzarella ((4 cups))
5 tablespoons unsalted butter ((may sub half olive oil))
8 garlic cloves (minced)
1/3 cup all-purpose flour
2 cups low sodium chicken broth
3 cups half and half
1 tsp EACH onion powder, dried parsley, dried basil, dried oregano, salt
1/2 tsp EACH dried thyme, pepper, chicken bouillon, red pepper flakes
2 cups freshly grated Parmesan cheese
3 cups shredded Rotisserie chicken
2 eggs
3 cups whole milk ricotta cheese
1 cup full fat sour cream
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil (or 1 tablespoon dried)
1/2 tsp EACH salt, pepper
1/4 teaspoon nutmeg
1 14 oz. can artichoke hearts (chopped, patted VERY DRY)
16 oz. frozen chopped spinach (thawed, patted VERY DRY)

Steps:

  • NOODLES: Place lasagna noodles into the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Let them soak while you prep the lasagna - at least 30 minutes. Agitate the noodles with your hands occasionally to prevent them from sticking together.
  • FILLING: Add all of the Ricotta Filling ingredients to a large bowl and mix until combined. Set aside.
  • Preheat oven to 350 degrees F.
  • ALFREDO SAUCE: Melt 5 tablespoons butter in a large skillet over medium heat then whisk in flour and garlic. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in half and half, chicken broth and all spices/seasonings.
  • Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking occasionally until thickened (but not overly thick), about 5 minutes. Remove from heat and whisk in Parmesan cheese until melted. Stir in chicken until well combined. Add additional milk if needed to thin.
  • ASSEMBLE: Lightly grease a deep 9x13 pan. Spread 1 cup Alfredo sauce in the bottom of the prepared pan (layer will be thin). Place 4 noodles (dried off) lengthwise and part of a 5th noodle on top to cover. Spread with 1/3 of the ricotta cheese mixture. Top with 1 cup mozzarella cheese.
  • Repeat these layers 2 more times: Alfredo sauce (use one third of remaining Alfredo per layer, about 2 cups), noodles, ricotta, and mozzarella for a total of 3 complete layers. To finish, top with remaining third Alfredo sauce and remaining mozzarella (1 cup).
  • BAKE: Cover lasagna with foil and bake in preheated oven for 30 minutes. Remove foil, and bake an additional 30 minutes or until hot and bubbly. Turn the oven to broil (550 degree F) without moving the lasagna. Broil until the top is golden in spots, about 3 minutes, watching closely so it doesn't burn. Let stand 15 minutes before slicing.

EASY CHICKEN LASAGNA



Easy Chicken Lasagna image

This scrumptious easy chicken lasagna makes a simple-to-make dinner because it uses no-boil noodles and rotisserie chicken. Cooking is creative. Have fun adapting this recipe by adding different vegetables like spinach. Recipes with rotisserie chicken simplify cooking.

Provided by theadmin

Yield 10 servings

Number Of Ingredients 5

2 (25-ounce) jars marinara sauce (heart healthy marinara sauce)
1 (8-ounce) package no-boil lasagna noodles (divided)
1 (15-ounce) container low-fat ricotta cheese
2 1/4 cups shredded part-skim mozzarella cheese (divided)
1 pieces rotisserie chicken (skin removed, cut into (about 3 cups))

Steps:

  • Preheat oven 375˚F. Coat 13x9x2-inch pan with nonstick cooking spray.
  • Spread about 1 cup marinara sauce on bottom of pan. Top with one-third noodles, all the ricotta cheese, 1 cup mozzarella, half the chicken and 1 cup sauce. Repeat layering. Start with one-third noodles, remaining chicken, and 1 cup mozzarella. Top with remaining noodles and sauce.
  • Bake, covered with foil for 1 hour. Uncover. Top with remaining 1/4 cup cheese and continue to cook 5 minutes or until cheese is melted.

CHICKEN LASAGNA



Chicken Lasagna image

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

1 medium onion, chopped
1/2 cup chopped green pepper
3 tablespoons butter, melted
6 ounces fresh mushrooms, sliced
1 can (10-3/4 ounces) condensed reduced-fat reduced-sodium cream of mushroom soup, undiluted
1/3 cup fat-free milk
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon dried basil
2-1/2 cups cubed cooked chicken
8 ounces reduced-fat process American cheese, cubed
1-1/2 cups fat-free cottage cheese
1/2 cup grated Parmesan cheese, divided
9 lasagna noodles, cooked and drained
2 teaspoons minced fresh parsley

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

QUICK & EASY 4 INGREDIENT CHICKEN LASAGNA



Quick & Easy 4 ingredient Chicken Lasagna image

Provided by Campbells Australia

Yield 5-6

Number Of Ingredients 5

1 tbsp oil
750gm chicken mince
1 can Campbells Condensed Cream of Chicken soup
2 cups baby spinach leaves
6-8 lasagna sheets

Steps:

  • Pre heat oven to 180°C fan forced. Heat oil in a large frypan, add chicken mince and cook for 5 mins, add Campbells Cream of Chicken condensed soup and 1/2 cup water bring to the boil stir through spinach until starting to soften. Remove from heat.
  • Place 1 cup of chicken sauce over base of dish of a 2.5 litre ovenproof dish. Top with 3-4 lasagna sheets (depends on how wide your pasta is) top with more sauce, another layer of pasta and top with remaining sauce.
  • Cover with foil and bake for 15 minutes, remove foil and cook for a further 15 minutes.
  • Serve with salad or steamed vegetables.

BEST EVER EASY LASAGNA



Best Ever Easy Lasagna image

Make and share this Best Ever Easy Lasagna recipe from Food.com.

Provided by bulgarican

Categories     One Dish Meal

Time 1h20m

Yield 9 serving(s)

Number Of Ingredients 9

15 ounces ricotta cheese
1 1/4 cups parmesan cheese
1/2 cup of chopped fresh basil
1 egg, slighty beaten
1/2 teaspoon salt
1/2 teaspoon pepper
9 -12 fresh lasagna noodles (whole foods or trader joe's) or 9 -12 no-boil lasagna noodles
2 -4 cups mozzarella cheese (depending on how much you like)
1 (32 ounce) jar your favorite marinara sauce (2jars if using no boil noodles, I prefer Rao's or Emeril's eggplant based sauce)

Steps:

  • Preheat oven to 375.
  • Mix, ricotta, 1 cup parmesan, egg, salt, pepper, and basil until well blended and creamy.
  • Layer sauce on bottom of lasagna pan, 3 noodles, thin layer of ricotta mix (approx. 3 tablespoons per noodle), mozzarella, and sauce.
  • Repeat layers till last 3 noodles.
  • Top last noodles with remaining sauce, mozzarella, and parmesan.
  • For fresh noodles, cook 25 minutes, remove foil and cook 15 more, cool for 10.
  • For no boil noodles, cook for about 1 hour, remove foil, cook till browned (5-10 minutes) cool for 10.

Nutrition Facts : Calories 396.1, Fat 19.5, SaturatedFat 10.4, Cholesterol 80.5, Sodium 1082.5, Carbohydrate 32.4, Fiber 1.3, Sugar 10.8, Protein 22.3

CREAMY CHICKEN LASAGNA



Creamy Chicken Lasagna image

Craving comfort food? Try this creamy lasagna with layers of tasty chicken and four cheeses.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h50m

Yield 8

Number Of Ingredients 13

12 uncooked lasagna noodles (12 oz)
1 tablespoon butter or margarine
3/4 cup chopped green bell pepper
3/4 cup chopped onions (1 1/2 medium)
1/3 cup milk
2 cans (10 3/4 oz each) condensed cream of chicken soup
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
1 container (12 oz) small-curd cottage cheese
3 cups diced cooked chicken
2 cups shredded mozzarella cheese (8 oz)
1 cup shredded Cheddar cheese (4 oz)
1/2 cup grated Parmesan cheese

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
  • Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Cook bell pepper and onions in butter, stirring occasionally, until crisp-tender; remove from heat. Stir in milk, soup, basil and pepper.
  • Place 4 noodles in baking dish. Top with about 1 cup of the soup mixture, half of the cottage cheese, 1 1/2 cups of the chicken, 2/3 cup mozzarella cheese and 1/3 cup Cheddar cheese. Repeat layers once, starting with noodles. Place remaining 4 noodles over top. Top with remaining soup mixture, mozzarella cheese and Cheddar cheese. Sprinkle Parmesan cheese over top.
  • Bake uncovered 50 to 55 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 520, Carbohydrate 36 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 2 g, Protein 40 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 4 g, TransFat 1/2 g

SARAH'S CHICKEN LASAGNA



Sarah's Chicken Lasagna image

This recipe is very different from the tomato based lasagna. It is a creamy lasagna, and very good. This freezes well, and can be prepared in advance.

Provided by Sarah Young

Categories     Main Dish Recipes     Pasta     Chicken

Yield 9

Number Of Ingredients 13

8 lasagna noodles
3 tablespoons butter
¾ cup milk
¼ cup chopped pimento peppers
½ teaspoon dried basil
3 cups diced, cooked chicken meat
½ cup grated Parmesan cheese
½ cup chopped green bell pepper
½ cup chopped onion
2 (10.75 ounce) cans condensed cream of chicken soup
1 (6 ounce) can sliced mushrooms, drained
1 (16 ounce) package creamed, small curd cottage cheese
2 cups shredded processed cheese

Steps:

  • Cook noodles in a large pot of boiling water until done. Rinse, and drain. Set aside.
  • In a medium saucepan, saute green pepper and onions in butter or margarine over medium heat. Stir in undiluted soup, milk, mushrooms, pasteurized cheese, pimento, and basil.
  • Place half of the noodles in 13 x 7 x 2 inch baking dish. Layer with half of the cream sauce, 1/2 cottage cheese, 1/2 diced chicken, and 1/2 Parmesan cheese. Repeat layers.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes.

Nutrition Facts : Calories 464 calories, Carbohydrate 28.4 g, Cholesterol 95 mg, Fat 24 g, Fiber 1.6 g, Protein 33.5 g, SaturatedFat 12.4 g, Sodium 1350.6 mg, Sugar 6.2 g

CHICKEN LASAGNE



Chicken Lasagne image

Easy, tasty, filling family meal

Provided by sdw1971

Time 50m

Yield Serves 6

Number Of Ingredients 13

12 sheets of lasagne
1 tablespoon oil
1 onion, sliced
4 oz (100 g) mushrooms, sliced
2 teaspoons ground ginger
1 teaspoon grated nutmeg
3 bay leaves
salt pepper
3 chicken portions, cooked, skinned and boned
1 tablespoon corn flour (corn starch)
450 ml (3/4 pint) milk
2/3 cup (150 ml) 1/4 pt natural yogurt
4 oz (100 g) Cheddar cheese, grated

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.

CONTEST-WINNING CHICKEN LASAGNA



Contest-Winning Chicken Lasagna image

"A friend served this to us one night and I just had to try it at home," recalls Janelle Rutrough of Callaway, Virginia. "It's quick, easy and so delicious! I love to serve it to guests with a Caesar salad and warm rolls. Also, it can be frozen and saved for a busy weeknight."

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 11

2 cups 2% cottage cheese
3 ounces cream cheese, softened
4 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2/3 cup 2% milk
1/2 cup chopped onion
1/2 teaspoon salt
6 lasagna noodles, cooked and drained
1 package (6 ounces) stuffing mix
1/2 cup butter, melted

Steps:

  • In a small bowl, combine cottage cheese and cream cheese. In a large bowl, combine the chicken, soups, milk, onion and salt. , Spread half of the chicken mixture into a greased 13x9-in. baking dish. Top with 3 noodles. Spread with half of the cheese mixture. Repeat layers. Toss stuffing mix with butter; sprinkle over casserole. , Bake, uncovered, at 350° for 30-40 minutes or until bubbly and golden brown. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 585 calories, Fat 28g fat (14g saturated fat), Cholesterol 124mg cholesterol, Sodium 1564mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 3g fiber), Protein 39g protein.

CREAMY CHICKEN LASAGNA RECIPE



Creamy Chicken Lasagna Recipe image

Our Creamy Chicken Lasagna has been a family favorite for years! It's an easy weeknight meal everyone will love.

Provided by Camille Beckstrand

Categories     Main Course

Time 55m

Number Of Ingredients 8

1 ½ pounds boneless, skinless chicken breasts (cooked)
6 lasagna noodles (uncooked)
1 cube chicken boullion
1/4 cup hot water
8 ounces cream cheese (softened)
2 cups shredded mozzarella cheese
26 ounces spaghetti sauce
1/2 cup fresh grated Parmesan cheese

Steps:

  • Bring large pot of slightly salted water to boil. Cook noodles 8-10 minutes. Drain, rinse with cold water and set aside.
  • Shred or cube cooked chicken.
  • Preheat oven to 350 degrees. Dissolve boullion cube in hot water.
  • In large bowl, mix chicken with bullion, cream cheese, and 1 cup of mozzarella cheese (sometimes I also add a dash of garlic salt and Italian seasoning just to give it at little more flavor).
  • Spread 1/3 of spaghetti sauce in the bottom of a 9x13" dish. Cover with half of chicken mixture (drop by using 2 spoons) and top with 3 noodles. Repeat. Top with remaining sauce and sprinkle with remaining mozzarella cheese and then top with some fresh Parmesan cheese.
  • Bake for 35-40 minutes in preheated oven.

Nutrition Facts : Calories 405 kcal, Carbohydrate 23 g, Protein 32 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 113 mg, Sodium 945 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

QUICK CHICKEN LASAGNA



Quick Chicken Lasagna image

Make and share this Quick Chicken Lasagna recipe from Food.com.

Provided by dbolle

Categories     Chicken Thigh & Leg

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

1 1/4 cups fat-free ricotta cheese
1 egg
1/4 teaspoon ground black pepper
1 tablespoon minced garlic
1 tablespoon dried oregano
1 (28 ounce) can crushed tomatoes
6 oven-ready lasagna noodles
3 cups torn baby spinach leaves
1 1/2 cups skinless roast chicken, finely chopped
3/4 cup shredded provolone cheese

Steps:

  • Preheat oven to 375 degrees. Lightly coat a 12 by 8 inch pan with cooking spray.
  • In a small bowl, beat ricotta, egg and pepper with a fork until well blended.
  • Gently stir in garlic and oregano. Spread 1/4 c tomatoes over bottom of baking dish and place 3 noodles over sauce. Spread on half of the ricotta mixture, half the spinach, half of the chicken, half the remaining tomatoes, and half the provolone. Top with the remaining noodles, ricotta mixture, spinach, chicken, tomatoes, and provolone.
  • Coat one side of a 14 inch long piece of aluminum foil with cooking spray. Lay the foil, sprayed side down, over lasagna and loosely seal the edges. Bake for about 45 minutes or until bubbling. Let sit for 5 minutes.

Nutrition Facts : Calories 196, Fat 5.9, SaturatedFat 3.2, Cholesterol 46.6, Sodium 453.1, Carbohydrate 27.1, Fiber 3.2, Sugar 5.5, Protein 9.9

EVERYDAY EASY CHICKEN LASAGNA



Everyday Easy Chicken Lasagna image

Try it once, and you'll want Everyday Easy Chicken Lasagna every day! Oven-ready noodles and a prepared spaghetti sauce make this chicken lasagna great.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 9 servings

Number Of Ingredients 7

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 green pepper, cut into strips
3 cups CLASSICO Tomato and Basil Pasta Sauce
1 cup water
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese, divided
9 oven-ready lasagna noodles

Steps:

  • Heat oven to 400°F.
  • Heat oil in large skillet on medium heat. Add chicken and peppers; cook 8 to 10 min. or until chicken is done, stirring frequently. Remove from heat. Stir in pasta sauce, water and 1 cup cheese.
  • Spoon 1/4 of the chicken mixture in 13x9-inch pan sprayed with cooking spray; cover with 3 noodles. Repeat layers twice. Top with remaining chicken mixture and cheese.
  • Bake 30 min. or until noodles are tender and lasagna is heated through.

Nutrition Facts : Calories 280, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g

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From kristineskitchenblog.com


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34. This recipe is very different from the tomato based lasagna. It is a creamy lasagna, and very good. This freezes well, and can be prepared in advance. Chicken Alfredo Lasagna. Chicken Alfredo Lasagna. Rating: 3 stars. 1. Double Cheddar Rotisserie Chicken Lasagna.
From allrecipes.com


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