Chicken Lasagna With Stove Top Stuffing Recipes

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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.

STOVE-TOP LASAGNA



Stove-Top Lasagna image

No need to heat the oven-this easy lasagna can be made right on your stovetop.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 10

1 lb bulk Italian pork sausage
1 medium onion, cut in half, sliced (1/2 cup)
1 jar (26 to 30 oz) chunky tomato pasta sauce (any variety)
1 jar (4.5 oz) sliced mushrooms, drained
1 medium green bell pepper, cut into thin bite-size strips
3 cups uncooked mini lasagna (mafalda) noodles or medium egg noodles (6 oz)
2 1/2 cups water
1/2 teaspoon Italian seasoning
1 cup shredded Italian-style cheese blend or mozzarella cheese (4 oz)
Chopped fresh basil, if desired

Steps:

  • In 12-inch skillet or 4-quart Dutch oven, cook sausage and onion over medium-high heat, stirring occasionally, until sausage is no longer pink; drain.
  • Stir remaining ingredients except cheese and basil into sausage. Heat to boiling, stirring occasionally.
  • Reduce heat to medium; simmer uncovered about 10 minutes or until pasta is tender. Sprinkle with cheese. Let stand 2 minutes. Garnish with basil.

Nutrition Facts : Calories 450, Carbohydrate 50 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 4 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 14 g, TransFat 0 g

CHICKEN LASAGNA WITH STOVE TOP STUFFING



Chicken Lasagna With Stove Top Stuffing image

Make and share this Chicken Lasagna With Stove Top Stuffing recipe from Food.com.

Provided by 55tbird

Categories     < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

6 lasagna noodles, cooked
3 chicken breasts, cooked, diced
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of celery soup
2/3 cup milk
1/2 cup celery, chopped
1/2 teaspoon salt
1/2 cup onion, chopped
2 cups broccoli florets, cooked and chopped coarsely
1 (6 ounce) package cream cheese
12 ounces cottage cheese
1 (6 ounce) package Stove Top stuffing mix, prepared

Steps:

  • Micro celery and onion until soft.
  • Add soups, milk, and salt; mix well.
  • Add cream cheese and cottage cheese.
  • Heat until melted and then add cut up chicken and broccoli.
  • Line a 13x9 pan with 3 cooked noodles; Cover with 112 of chicken mixture; repeat.
  • Cover with stove top stuffing.
  • Bake for 350 for 30-35 minutes.

Nutrition Facts : Calories 441.6, Fat 20, SaturatedFat 8.1, Cholesterol 76.3, Sodium 1199.2, Carbohydrate 39.8, Fiber 1.7, Sugar 5.4, Protein 25

LAURA'S CHICKEN LASAGNA WITH STOVE TOP STUFFING



Laura's Chicken Lasagna With Stove Top Stuffing image

Make and share this Laura's Chicken Lasagna With Stove Top Stuffing recipe from Food.com.

Provided by 55tbird

Categories     < 4 Hours

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

6 lasagna noodles, cooked
1 chicken, stewed and cut up or 1 use rotisserie chicken
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can cream of celery soup
2/3 cup milk
1/2 teaspoon salt
1/2 cup celery, diced
1/4 cup onion, diced
6 ounces cream cheese
1 (6 ounce) container cottage cheese
1 (6 ounce) box Stove Top stuffing mix

Steps:

  • Steam celery and onion in microwave until soft.
  • Add soups, milk and salt.
  • Mix well.
  • Add cream cheese and cottage cheese and heat until cream cheese melts.
  • Add chicken to mixture.
  • Line bottom of 9x13 pan with 3 noodles; cover with 1/2 chicken mixture.
  • Repeat with remaining 3 noodles and chicken mixture.
  • Prepare Stove Top Stuffing according to package directions.
  • Top lasagna with prepared stuffing.
  • Bake a 350 degrees for 45 minutes.

Nutrition Facts : Calories 439.2, Fat 22.4, SaturatedFat 8.7, Cholesterol 80, Sodium 1105.5, Carbohydrate 37.5, Fiber 1.6, Sugar 4.5, Protein 21.1

EASY STOVETOP LASAGNA



Easy Stovetop Lasagna image

My family and I have made this Easy Stovetop Lasagna recipe many times over the past few months. It's the perfect solution when you feel like lasagna but don't have time to bake it in the oven! Serve with salad or garlic bread. -Wendy Masters, East Garafraxa, Ontario

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 pound lean ground beef (90% lean)
1 jar (24 ounces) pasta sauce
2 cups water
1 large sweet red pepper, chopped
1/4 cup Italian salad dressing
1 teaspoon garlic powder
10 uncooked lasagna noodles, broken into 2-in. pieces
1-1/2 cups 2% cottage cheese
1 cup shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pasta sauce, water, red pepper, dressing and garlic powder. Bring to a boil; stir in noodles. Reduce heat to medium-low. Cook, covered, until noodles are tender, 10-15 minutes, stirring occasionally. , Stir in cottage cheese; heat through. Remove from heat; top with mozzarella cheese. Cover and let stand until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 462 calories, Fat 15g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 857mg sodium, Carbohydrate 49g carbohydrate (15g sugars, Fiber 5g fiber), Protein 32g protein.

STUFFING LASAGNA



Stuffing Lasagna image

If you like lasagna but would like to skip the part with the sticky noodles, try this meaty, cheesy, saucy Stuffing Lasagna instead!

Provided by My Food and Family

Categories     Home

Time 1h

Yield 6 servings

Number Of Ingredients 8

1/2 lb. lean ground beef
2 cups CLASSICO Tomato and Basil Pasta Sauce, divided
1/2 cup water
3 cups STOVE TOP Homestyle Herb Stuffing Mix in the Canister
1 egg, beaten
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

  • Heat oven to 350°F.
  • Brown meat in large skillet on medium-high heat; drain. Stir in 1 cup spaghetti sauce and water; bring to boil. Remove from heat. Add stuffing mix; stir just until moistened.
  • Mix egg, ricotta and Parmesan until blended. Spread half the stuffing mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; cover with half the ricotta mixture. Top with layers of 1/2 cup each of the remaining sauce and mozzarella. Repeat stuffing, ricotta and sauce layers; sprinkle with remaining mozzarella.
  • Bake 40 min. or until heated through. Let stand 5 min. before serving.

Nutrition Facts : Calories 420, Fat 20 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 95 mg, Sodium 1140 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g

STOVE TOP® ONE-DISH CHICKEN & STUFFING BAKE



STOVE TOP® One-Dish Chicken & Stuffing Bake image

You know what they say: You can never have too many quick and easy chicken breast recipes! Especially when they're one-pot wonders made with stuffing.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings

Number Of Ingredients 6

1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) condensed cream of chicken soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Heat oven to 400°F.
  • Add hot water to stuffing mix; stir just until moistened.
  • Place chicken in 13x9-inch baking dish. Mix soup, sour cream and cheese; spoon over chicken. Top with stuffing.
  • Bake 30 min. or until chicken is done.

Nutrition Facts : Calories 420, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 110 mg, Sodium 1010 mg, Carbohydrate 27 g, Fiber 1 g, Sugar 3 g, Protein 35 g

LASAGNA-STUFFED SHELLS



Lasagna-Stuffed Shells image

Jumbo pasta shells are stuffed with a lasagna-inspired blend of ricotta, mozzarella, spinach, and ground beef in this family-friendly recipe.

Provided by NoFailRecipes

Time 1h5m

Yield 9

Number Of Ingredients 15

1 ½ pounds ground beef
salt and ground black pepper to taste
2 tablespoons olive oil, divided
2 tablespoons chopped onion
2 tablespoons tomato paste
½ teaspoon dried oregano
2 (14 ounce) cans tomato sauce, divided
18 piece (blank)s jumbo pasta shells
3 cloves garlic, thinly sliced
1 (16 ounce) container whole-milk ricotta cheese
1 (16 ounce) package shredded mozzarella cheese
1 (8 ounce) package frozen chopped spinach, thawed and drained
¼ cup fresh basil
1 medium lemon, zested and juiced
½ cup grated Parmesan cheese

Steps:

  • Heat a large skillet over medium-high heat; add 1/2 of the ground beef with a big pinch of salt and pepper and cook until the beef is seared and crumbly, about 5 minutes. Remove beef from the pan and cook the remainder. Set all meat aside.
  • Lower the heat to medium-low and add 1 tablespoon olive oil and the onion. Saute until aromatic, about 2 minutes. Add tomato paste and oregano, followed by the ground beef and one jar of sauce. Stir to combine and reduce to a simmer. Add salt and pepper to taste.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Strain; feel free to reserve some pasta water to add to the sauce if you like.
  • Heat the remaining tablespoon of oil in another pan over medium heat and add the garlic. Saute until lightly golden. Transfer garlic to a mixing bowl with ricotta, mozzarella, spinach, basil, and lemon zest and juice. Add salt to taste.
  • Pour remaining tomato sauce into a 9x13-inch baking dish. Spoon the cheese mixture into the shells followed by the meat mixture. As you finish stuffing each shell, place it in the sauce. Top with Parmesan cheese.
  • Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.

Nutrition Facts : Calories 540.4 calories, Carbohydrate 37.3 g, Cholesterol 99.2 mg, Fat 26.3 g, Fiber 3.8 g, Protein 39.3 g, SaturatedFat 12.5 g, Sodium 998.6 mg, Sugar 5.9 g

SUMMER STOVE-TOP LASAGNA RECIPE BY TASTY



Summer Stove-Top Lasagna Recipe by Tasty image

Here's what you need: olive oil, garlic, dried oregano, dried parsley, swiss chard, kosher salt, unsalted butter, garlic, all-purpose flour, warm milk, kosher salt, freshly ground black pepper, cayenne, nutmeg, olive oil, warm water, no boil lasagna noodles, frozen peas, shredded mozzarella cheese, shredded parmesan cheese, fresh basil

Provided by Rie McClenny

Categories     Dinner

Time 55m

Yield 6 servings

Number Of Ingredients 21

2 teaspoons olive oil
3 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried parsley
1 bunch swiss chard, roughly chopped, washed and dried
½ teaspoon kosher salt
6 tablespoons unsalted butter
3 cloves garlic, minced
6 tablespoons all-purpose flour
4 cups warm milk
2 teaspoons kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
⅛ teaspoon cayenne
1 pinch nutmeg, freshly grated
1 tablespoon olive oil
warm water, for soaking noodles
9 oz no boil lasagna noodles
10 oz frozen peas, divided
2 cups shredded mozzarella cheese, divided
1 cup shredded parmesan cheese, divided
½ cup fresh basil

Steps:

  • Heat the olive oil in a 12-inch (30 cm) cast-iron skillet over medium-low heat. Add the garlic and cook for about 1 minute, until the garlic starts to soften but not brown. Add the oregano and parsley and cook for about 30 seconds more, until fragrant. Add the Swiss chard and salt and cook until the chard wilts, 2-3 minutes. Remove from skillet and set aside. Wipe out the pan.
  • Make the béchamel: Melt the butter in the same skillet over medium-low heat. Add the garlic to the pan and cook until softened and fragrant, but not browned, about 1 minute. Add the flour and cook, whisking constantly, for about 2 minutes, until the mixture bubbles but has not yet started to brown.
  • Slowly stream in the warm milk, starting with just a few splashes, whisking constantly. The mixture will be very clumpy at first, but will eventually come together as a thin sauce. Cook until the mixture begins to simmer, and then reduce the heat to low and cook, still stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 10 minutes. Add the salt, pepper, cayenne, and nutmeg and whisk to incorporate. Pour the béchamel into a liquid measuring cup, but do not scrape out the pan. You want a thin coating of sauce left in the bottom of the skillet.
  • Assemble the lasagna: Add the olive oil to the pan and whisk into the béchamel.
  • Pour warm water into a glass baking dish. Dip each lasagna noodle in the warm water for a few seconds, then lay in the skillet, breaking as needed to fit. Once you have a single layer at the bottom of the pan, top with ⅓ of the béchamel, ⅓ of the frozen peas, ⅓ of the sautéed Swiss chard, ⅓ of the mozzarella, and ⅓ of the Parmesan. Repeat to make 2 more layers with the remaining ingredients.
  • Cover the skillet with 2-3 layers of foil and seal tightly to ensure no steam escapes.
  • Cook the lasagna over medium-low heat for 30-45 minutes, until a toothpick slides easily through the noodles.
  • Uncover the lasagna and top with the basil. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 658 calories, Carbohydrate 57 grams, Fat 34 grams, Fiber 4 grams, Protein 32 grams, Sugar 12 grams

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From therecipes.info


LASAGNA-STUFFED CHICKEN RECIPE | MYRECIPES
Step 1. Preheat oven to 375°F with rack 7 inches from heat source. Spread 1/2 cup of the marinara evenly in bottom of a broiler-safe 11- x 7-inch baking dish. Advertisement. Step 2. Stir together ricotta, pesto, crushed red pepper, and 1/4 teaspoon of the salt in a …
From myrecipes.com


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