Cheesy One Pot Chicken Lasagna Recipes

CHEESY CHICKEN LASAGNA

Steps:

• 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.
• Add the garlic and herbs and cook for another minute before adding the chicken back in.
• Pour in the tomatoes, stock, Balsamic and sugar.
• Cover, reduce and allow to simmer for 20-30 minutes until the sauce has reduced and thickened slightly. Season to taste.
• Layer the bolognese mixture with no-cook lasagna sheets and bechamel/cheese sauce in an oven-proof baking dish (18cm x 25cm or 7in x 10in). Add a quarter cup mozzarella cheese with each layer to make it ultra cheese. Top with cheddar cheese, mozzarella and Parmesan cheese.
• Bake at 200°C/390°F for 20-30 minutes or until a sharp knife can easily be inserted. Remove the foil and allow to bake until browned on top.
• Remove from the oven, allow to rest for at least 10 minutes then slice and serve.

CHEESY CHICKEN LASAGNA

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.

ONE-POT CHEESY LASAGNA SOUP

Steps:

• In Dutch oven, cook beef, onion, bell peppers and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown and onion is tender; drain.
• Stir in water, diced tomatoes and tomato paste. Stir in pasta, brown sugar, Italian seasoning and pepper. Heat to boiling. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
• Set oven control to broil. Pour hot soup into 6 ovenproof soup bowls or casseroles. Top each with 1/4 cup croutons. Sprinkle with cheese. Broil soup with tops 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted.

CHEESY CHICKEN LASAGNA

Steps:

• Cook noodles according to package directions; drain. In a large saucepan, combine soup and milk. Cook and stir over low heat until blended. Remove from the heat; stir in vegetables and chicken. , In a greased 13-in. x 9-in. baking dish, layer three noodles, a third of the soup mixture and six cheese slices. Repeat layers twice., Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

JULIE'S CHEESY CHICKEN LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
• Combine chicken, milk, ranch dressing mix, and black pepper in a skillet; bring to a boil. Reduce heat and simmer until sauce is reduced and thickened, about 20 minutes.
• Layer 4 lasagna noodles in the bottom of the prepared baking dish. Spread 1/2 the sauce over noodles. Sprinkle 1/2 the Cheddar cheese and 1/2 the mozzarella cheese over sauce. Repeat layering with remaining ingredients.
• Bake in the preheated oven until bubbling and cheeses are slightly browned, 30 to 40 minutes. Cool for 10 minutes before cutting.

NO-BOIL-THE-NOODLES CHEESY CHICKEN LASAGNA

Steps:

• Preheat oven to 375°F.
• In mixing bowl, stir together the sour cream, cream of chicken soup, and cottage cheese.
• Spray cooking oil spray into bottom of deep lasagna pan.
• Pour all of the chicken broth into the lasagna pan.
• Place 5-6 uncooked lasagna noodles on bottom of lasagna pan (in the chicken broth), making sure they lie flat (even if you have to break off the corners of the noodles).
• Spread 1/3 of the sour cream/soup/cottage cheese mixture over the noodles.
• Sprinkle 1/3 cooked cubed chicken and mushrooms (and spinach if using) over noodles, followed by 1 cup grated mozzarella.
• Repeat layers so you end up with 3 layers, gently pushing each layer down to pack it in and to lie as flat as possible.
• Top final mozzarella layer with grated Co-Jack or Colby cheese and sprinkle with Parmesan cheese.
• Cover dish with foil and bake at 375 degrees for 60 minutes.
• Uncover dish and bake an additional 10 minutes to lightly brown the top layer of cheese.
• Let dish stand for 10 minutes before cutting.

SLOW-COOKER CHEESY WHITE CHICKEN LASAGNA

Steps:

• Spray 4-quart slow cooker with cooking spray. Add lasagna noodles, chicken, onion, garlic, Alfredo sauce, chicken broth, basil, salt and pepper to slow cooker. Stir gently; stir in 1 cup of the cheese.
• Cover and cook on Low heat setting 1 1/2 hours; stir mixture thoroughly until pasta is covered in sauce. Cover; cook 1 1/2 hours longer or until pasta is tender.
• Gradually add spinach, carefully stirring to wilt; sprinkle with remaining 1/2 cup cheese. Increase to High heat setting; cover and cook 5 to 10 minutes or until cheese is melted.

ONE-POT CHEESY LEMON CHICKEN PASTA RECIPE BY TASTY

Steps:

• In a large pan or skillet, heat olive oil over medium heat. Add onions and stir until soft.
• Add chicken, season with salt and pepper, and cook until browned.
• Stir in garlic and cook for an additional minute.
• Add uncooked pasta, chicken broth. Stir and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
• Uncover, stir and cook an additional 5 minutes, or until all of the liquid has been absorbed by the pasta.
• Turn off heat, stir in lemon juice, spinach, cream cheese, mozzarella cheese and Parmesan cheese. Stir until cheese has melted and spinach wilts.
• Enjoy!

CHEESY CHICKEN LASAGNA

Steps:

• Cook the chicken and noodles first at the same time.
• Once noodles are done-rinse in cold water and set aside (it keeps them from sticking together).
• Combine evaporated milk (don't use fat-free version) and Ranch dressing in a 3 quart heavy saucepan.
• Heat over low heat, stirring frequently until dry ingredients are dissolved.
• Stir in chicken and pepper.
• Simmer, uncovered, 25 minutes (don't do any less), stirring frequently.
• Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan.
• Repeat layers again.
• Bake at 350 for 35-40 minutes or until hot and bubbly.
• Let rest 10 minutes before serving.