Cheesy Chicken And Mushroom Lasagne Recipes

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CHEESY CHICKEN AND MUSHROOM LASAGNE



Cheesy Chicken and Mushroom Lasagne image

Provided by Kay Chun

Categories     Milk/Cream     Chicken     Mushroom     Pasta     Father's Day     Dinner     Parmesan     Party     Potluck     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

1 (10-ounce) package cremini or white mushrooms, thinly sliced
3 garlic cloves, minced
1 tablespoon olive oil
5 tablespoons unsalted butter, divided
1/2 cup dry white wine
1/2 roast chicken, skin discarded, meat shredded (about 2 1/4 cups), and carcass reserved for stock
3 1/2 cups whole milk
1/4 cup all-purpose flour
2 teaspoons thyme leaves
3/4 cup grated Parmigiano-Reggiano
12 Barilla no-boil egg lasagne noodles (less than a 9-ounce package)
1 1/2 cups coarsely grated Gruyère (3 ounces)
Equipment: an 8-inch square baking pan

Steps:

  • Preheat oven to 425° with rack in middle.
  • Cook mushrooms, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in oil and 1 tablespoon butter in a 4-quart heavy saucepan over medium heat, stirring occasionally, until mushrooms are softened, about 3 minutes. Add wine and simmer briskly 2 minutes. Transfer mushroom mixture to a large bowl and stir in chicken. (Set aside saucepan.)
  • Bring milk to a bare simmer in a medium saucepan. Melt remaining 4 tablespoons butter in 4-quart saucepan over medium-low heat. Add flour and cook roux, whisking constantly, 3 minutes. Add hot milk in a slow stream, whisking constantly. Add thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper and simmer, whisking occasionally, until thickened, 5 to 6 minutes. Remove from heat and reserve 1 cup sauce. Stir parmesan into sauce remaining in pan, then stir into mushroom filling.
  • Pour half of reserved plain sauce into baking pan, spreading evenly to coat bottom. Add 3 lasagne sheets, overlapping slightly, and one third of mushroom filling, spreading evenly, then sprinkle one fourth of Gruyère over top. Repeat 2 times. Top with remaining 3 lasagne sheets and remaining plain sauce, spreading evenly. Sprinkle with remaining Gruyère.
  • Cover with foil, tenting slightly to prevent foil from touching top of lasagne but sealing all around edge, and bake 30 minutes. Remove foil and bake until cheese is golden, about 15 minutes more. Let lasagne stand 10 minutes before serving.

CHICKEN & MUSHROOM LASAGNE



Chicken & Mushroom Lasagne image

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

8 lasagna noodles
1 cup cheddar cheese, grated
1 tablespoon olive oil
500 g chicken breasts, diced
4 cups mushrooms, sliced
1 onion, chopped finely
3 garlic cloves, crushed
1 teaspoon thyme
1 teaspoon basil
1/3 cup flour
1/3 cup butter, melted
2 cups milk
1 cup cheese, grated
nutmeg
salt
pepper

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 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.

CHICKEN MUSHROOM LASAGNA



Chicken Mushroom Lasagna image

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

9 lasagna noodles
1/4 cup butter or 1/4 cup margarine
3 cups fresh mushrooms, sliced (don't use canned)
1/2 cup chopped onion
3 -4 garlic cloves, minced (at least 2 tsp.)
1/2 teaspoon salt
1 teaspoon lemon juice
1/4 cup flour
2 teaspoons instant chicken bouillon
3 cups half-and-half cream (can use fat-free)
3 cups cubed cooked chicken
1/3 cup chopped fresh parsley
1 1/2 teaspoons either marjoram or 1 1/2 teaspoons basil
15 ounces ricotta cheese
8 ounces shredded mozzarella cheese
6 tablespoons fresh grated parmesan cheese (Regiano is best)

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

WHITE CHEESE CHICKEN LASAGNA



White Cheese Chicken Lasagna image

A chicken and spinach lasagna with a creamy white cheese sauce. Great for any kind of pot luck. My kids love it.

Provided by Lisa Humpf

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 12

Number Of Ingredients 18

9 lasagna noodles
½ cup butter
1 onion, chopped
1 clove garlic, minced
½ cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 ½ cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
¼ cup grated Parmesan cheese for topping

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
  • Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
  • Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
  • Bake 35 to 40 minutes in the preheated oven.

Nutrition Facts : Calories 368.9 calories, Carbohydrate 22.8 g, Cholesterol 77.1 mg, Fat 20.7 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 12 g, Sodium 670.9 mg, Sugar 3.2 g

CHEESY CHICKEN LASAGNA



Cheesy Chicken Lasagna image

Cheesy lasagna made using shredded chicken in place of ground beef or sausage.

Provided by Carol Prather

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h20m

Yield 12

Number Of Ingredients 11

3 each skinless, boneless chicken breast halves
1 (8 ounce) package lasagna noodles
1 tablespoon butter
1 medium onion, chopped
2 teaspoons minced garlic
2 (26.5 ounce) cans spaghetti sauce, divided
2 (15 ounce) containers part-skim ricotta cheese
½ cup grated Parmesan cheese, divided
1 teaspoon Italian seasoning, or more to taste
1 cup shredded mozzarella cheese
½ cup shredded sharp Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of water to a boil over medium-high heat and add chicken breasts; reduce heat and let simmer until chicken falls apart easily with a fork and is no longer pink, 10 to 15 minutes. Drain water, shred chicken with 2 forks, and set aside.
  • While chicken is boiling, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and lay noodles in a single, flat layer on a paper towel to dry.
  • Heat butter in a small saute pan over medium-high heat. Saute onion and garlic in the hot butter just until onion is translucent, 5 to 7 minutes.
  • Mix shredded chicken, onion-garlic mixture, 1 cup spaghetti sauce, ricotta cheese, 1/2 of the Parmesan cheese, and Italian seasoning together in a large bowl.
  • Mix remaining spaghetti sauce and remaining Parmesan cheese together in another bowl. Spread a thin layer on the bottom of a glass 9x13-inch baking dish. Layer 3 lasagna noodles, spread chicken mixture on top, then add another thin layer of the sauce mixture. Repeat, leaving a final layer of noodles on top. Top with remaining sauce. Sprinkle mozzarella and Cheddar cheese on top.
  • Bake in the preheated oven until heated through and cheese bubbles, about 45 minutes.

Nutrition Facts : Calories 382 calories, Carbohydrate 36.2 g, Cholesterol 56 mg, Fat 15.6 g, Fiber 4.1 g, Protein 23.7 g, SaturatedFat 8.3 g, Sodium 781.3 mg, Sugar 12.4 g

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Top Asked Questions

What is the cheesiest chicken lasagna recipe?
The cheesiest chicken lasagna layered with cheddar and mozzarella cheese, rich chicken bolognese and no-boil lasagna sheets is a dinner favorite. Heat 2 tbsp olive oil in a large, deep pan and brown the chicken well. Remove and set aside. Add the vegetables and cook for 7-10 minutes or until they start to soften.
How to cook fresh mushrooms in Lasagna?
Lightly grease a large, rectangular casserole dish or lasagna pan. Bring a large pot of heavily salted water to a boil. In a large Dutch oven or heavy pot, melt 2 tablespoons of butter on medium-high heat. Add the mushrooms and sauté until they start sweating liquid, about 4 minutes. Add the onion, garlic, and a pinch of salt.
How to cook mushrooms and chicken on the stove?
Cook mushrooms, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in oil and 1 tablespoon butter in a 4-quart heavy saucepan over medium heat, stirring occasionally, until mushrooms are softened, about 3 minutes. Add wine and simmer briskly 2 minutes. Transfer mushroom mixture to a large bowl and stir in chicken.
What is the best way to cook white chicken lasagna?
It's a WHITE chicken lasagna - and it's amazing! Place milk, broth and stock powder in a large saucepan. Bring to a very gentle simmer over medium heat, add chicken, pepper, bay leaves and thyme. Place lid on, simmer gently on medium low for 15 minutes (do not boil, can make milk split).

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