Chicken Mushroom Lasagna 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 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

CHICKEN, MUSHROOM AND SPINACH ALFREDO LASAGNA



Chicken, Mushroom and Spinach Alfredo Lasagna image

Provided by Food Network

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 24

8 tablespoons (1 stick) unsalted butter
1 pound button mushrooms, thinly sliced
1 cup finely chopped yellow onion
3 tablespoons minced garlic
1/2 cup all-purpose flour
7 cups milk
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 pound spinach, stemmed, washed, blanched and roughly chopped
3 cups grated Parmesan
2 tablespoons olive oil, plus more for coating casserole dish
2 pounds boneless skinless chicken breast
1 tablespoon Essence, recipe follows
1 pound oven-ready lasagna sheets
1 tablespoon butter, cut into 8 pieces
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the mushrooms and cook, stirring often until the mushrooms are browned and most of the liquid has evaporated, about 5 to 7 minutes. Add the onions and garlic to the pan and saute until soft and translucent, 3 to 4 minutes. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes. Add 1 1/2 teaspoons of the salt, pepper, nutmeg, spinach and 1 1/2 cups of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat. Place a piece of plastic wrap directly on the surface of the bechamel sauce until ready to assemble the lasagna.
  • Set a large, 12-inch saute pan over medium heat and add the olive oil. Season the chicken with the Essence and remaining 1/2 teaspoon of kosher salt and place in the hot pan. Sear the chicken, stirring occasionally, until golden brown and cooked through, about 4 to 5 minutes. Transfer to a plate to cool and set aside. When cool, cut into bite size pieces.
  • Preheat the oven to 375 degrees F.
  • Coat a 9 by 13 by 3-inch casserole with olive oil, and spread about 1/2 cup of the bechamel sauce on the bottom of the dish. Lay 3 sheets of pasta across the bottom of the dish and spread 3/4 cup of the bechamel sauce over the pasta. Sprinkle 1/4 of the chicken over the bechamel sauce, then sprinkle with 1/4 cup of the remaining Parmesan. Lay another 3 sheets of pasta over the chicken. Repeat 2 additional times with the remaining bechamel sauce, chicken, Parmesan, and pasta, ending with a layer of pasta covered with bechamel sauce. Sprinkle the remaining 1/2 cup of Parmesan over the bechamel sauce and scatter the butter pieces over the top. Place the casserole on a parchment paper-lined baking sheet and bake, uncovered, until bubbly and well browned, about 45 minutes. Remove from the oven and allow to cool for at least 20 minutes before serving.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

PORTOBELLO MUSHROOM LASAGNA



Portobello Mushroom Lasagna image

Provided by Ina Garten

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 10

Kosher salt
Good olive oil
3/4 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (11/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
1 1/2 pounds portobello mushrooms
1 cup freshly ground Parmesan

Steps:

  • Preheat the oven to 375 degrees F.
  • Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
  • For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
  • Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
  • To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
  • Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

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.

MUSHROOM LASAGNA



Mushroom Lasagna image

Mushroom lasagna for anyone that loves mushrooms!

Provided by Libbie Remmel

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 1h30m

Yield 12

Number Of Ingredients 15

1 (16 ounce) package uncooked lasagna noodles
3 tablespoons olive oil
1 (16 ounce) package sliced fresh mushrooms
2 cups chopped baby bella mushrooms
1 large sweet onion, chopped
½ cup minced fresh parsley
2 thin slices prosciutto, chopped
2 cloves garlic, minced
1 ½ teaspoons Italian seasoning
⅔ cup dry white wine
2 (14.5 ounce) cans diced tomatoes, drained
1 cup shredded part-skim mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
½ cup heavy cream
¼ cup milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Bring a large pot of lightly salted water to a boil. Cook 9 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
  • While the noodles are cooking, heat oil in a Dutch oven over medium heat. Add both mushrooms and onion; cook and stir until tender, 5 to 7 minutes. Add parsley, prosciutto, garlic, and Italian seasoning; cook for 2 minutes longer. Add wine; cook and stir until liquid has evaporated, 3 to 5 minutes. Add tomatoes and cook until heated through, about 5 minutes.
  • Spread sauce in the bottom of the prepared pan. Layer with 3 noodles, 1 1/3 cups sauce, and a scant amount of mozzarella and Parmesan cheeses. Repeat with the next 2 layers.
  • Combine cream, milk, and remaining mozzarella and Parmesan in a small bowl. Spoon over lasagna.
  • Cover and bake in the preheated oven for 30 minutes. Uncover and bake until cheese is melted, about 10 minutes longer. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 301.7 calories, Carbohydrate 34.3 g, Cholesterol 26.9 mg, Fat 12 g, Fiber 2.8 g, Protein 12.7 g, SaturatedFat 5.3 g, Sodium 302.6 mg, Sugar 4.9 g

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

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 MARSALA LASAGNA



Chicken Marsala Lasagna image

I love Chicken Marsala, but most recipes do not serve a crowd. This version is one I invented and make enough for 12 people. -Debbie Shannon, Ringgold, Georgia

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 12 servings.

Number Of Ingredients 19

12 lasagna noodles
4 teaspoons Italian seasoning, divided
1 teaspoon salt
3/4 pound boneless skinless chicken breasts, cubed
1 tablespoon olive oil
1/4 cup finely chopped onion
1/2 cup butter, cubed
1/2 pound sliced baby portobello mushrooms
12 garlic cloves, minced
1-1/2 cups beef broth
3/4 cup Marsala wine, divided
1/4 teaspoon coarsely ground pepper
3 tablespoons cornstarch
1/2 cup finely chopped fully cooked ham
1 carton (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups shredded Italian cheese blend
1 cup grated Parmesan cheese, divided
2 large eggs, lightly beaten

Steps:

  • Cook noodles according to package directions; drain. Meanwhile, mix 2 teaspoons Italian seasoning and salt; sprinkle over chicken breasts. In a large skillet, heat oil over medium-high heat. Add chicken; saute until no longer pink. Remove and keep warm., In same skillet, cook onion in butter over medium heat 2 minutes. Stir in mushrooms; cook until tender, 4-5 minutes longer. Add garlic; cook and stir 2 minutes., Stir in broth, 1/2 cup wine and pepper; bring to a boil. Mix cornstarch and remaining wine until smooth; stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in ham and chicken., Preheat oven to 350°. Combine ricotta cheese, spinach, Italian cheese blend, 3/4 cup Parmesan cheese, eggs and remaining Italian seasoning. Spread 1 cup chicken mixture into a greased 13x9-in. baking dish. Layer with 3 noodles, about 3/4 cup chicken mixture and about 1 cup ricotta mixture. Repeat layers 3 times., Bake, covered, 40 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, until casserole is bubbly and cheese is melted, 10-15 minutes. Let stand 10 minutes before cutting. Freeze option: Cool unbaked lasagna; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover lasagna with foil; bake as directed until heated through and a thermometer inserted into the center reads 165°, increasing time to 45-50 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, until casserole is bubbly and cheese is melted, 10-15 minutes. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 388 calories, Fat 20 g fat (12 g saturated fat), Cholesterol 107 mg cholesterol, Sodium 749 mg sodium, Carbohydrate 27 g carbohydrate, Fiber 2 g fiber, Protein 24 g protein.

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2021-01-05 Instructions for assembling the Chicken and Mushroom Lasagna. Preheat the oven to 375°F. For the white sauce, heat the milk, butter, flour, and bay leaf in a saucepan over low heat, whisking continuously, until smooth and thick. Season with salt and pepper, cover, and let stand. Heat the oil in a large saucepan over medium heat and sauté the ...
From realfoodtraveler.com


CHICKEN LASAGNA RECIPE (VIDEO) - NATASHASKITCHEN.COM
2020-09-11 Add 4 Tbsp butter and whisk in 1/3 cup flour. Continue whisking 3 minutes or until flour mixture is golden. Add 2 1/2 cups chicken broth, 1 1/2 cups half and half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer 5 …
From natashaskitchen.com


CHICKEN, MUSHROOM, AND SPINACH LASAGNA - COMPLETELY DELICIOUS
2018-01-31 Add mushrooms and season with salt and pepper. Cook until softened, about 5 minutes. Add spinach and garlic and continue to cook another 1-2 minutes, stirring frequently, until spinach is wilted. Transfer mixture to a bowl and add cooked chicken. Return skillet to heat and melt the final 2 tablespoons of butter.
From completelydelicious.com


PESTO MUSHROOM CHICKEN LASAGNA ROLL UPS | AMBITIOUS KITCHEN
2022-01-12 Preheat the oven to 350 degrees F. Grease a 2 quart casserole dish or a 7x11 inch baking dish with nonstick cooking spray or olive oil. In a medium bowl, make the pesto ricotta mixture by mixing together the ricotta, egg, basil pesto, garlic powder and salt and pepper until smooth. Next assemble the lasagna roll ups.
From ambitiouskitchen.com


CHICKEN AND MUSHROOM LASAGNA - SAN REMO
Pre-heat oven to 200°C. Grease rectangular baking dish. Melt the butter in a saucepan and gently fry onion until transparent. Add mushrooms, basil and oregano. Cook until mushrooms are brown. Mix in tomatoes and chicken, cover and simmer for 15 minutes, stirring occasionally. In a saucepan, melt extra butter over low heat and gently stir in flour.
From sanremo.com.au


CHICKEN AND MUSHROOM LASAGNE VIDEO | JAMIE OLIVER
2013-03-25 Roast chicken recipe part 2: Kerryann Dunlop 5:24 Chicken. Roast chicken recipe part 1: Kerryann Dunlop 4:22 Chicken. Chicken and mushroom lasagne: Pete Begg 8:32 Chicken. Classic chicken casserole: Kerryann Dunlop 7:16 Chicken. Sweet & smokey beer can chicken: DJ BBQ & Nate Kern 5:30 Barbecue.
From jamieoliver.com


LASAGNA, CREAMY & DELICIOUS - CHICKEN, MUSHROOM AND SPINACH
2019-03-30 Instructions. Preheat the oven to 375 degrees F. Heat a large sauté pan over medium-high heat. When hot, add oil and then the onion, garlic, mushrooms, basil, oregano, red pepper flakes. Sauté until the onions and mushrooms often.
From the2spoons.com


CHICKEN, SPINACH AND MUSHROOM LASAGNE RECIPE - MYFOODBOOK
To make the filling, heat oil in a large frying pan over medium heat. Add onion and garlic. Cook, stirring for 1-2 minutes or until onion softens. Add mince and cook for 2-3 minutes, breaking up the mince until browned. Add mushrooms and cook for 1 minute. Stir through the flour and cook a further 1 minute. Add cooking cream and mustard and mix ...
From myfoodbook.com.au


WHITE CHICKEN SPINACH LASAGNA - HOUSE OF NASH EATS
2018-04-18 Drain off any liquid. To assemble, spread ¼ of the sauce on the bottom of a large 9x13-inch baking dish. Lay 3 of the cooked lasagna noodles on top. Layer on ½ of the chicken & mushroom mixture, then spread ½ of the wilted spinach on top. Dollop with half of the ricotta cheese, then spread with another ¼ of the sauce.
From houseofnasheats.com


CREAMY WHITE CHICKEN LASAGNA RECIPE - COOKIN' WITH MIMA
2022-01-27 Transfer the cooked mushroom to a plate. Prepare the lasagna white sauce. To a Dutch oven on a medium flame add the remaining butter. Once the butter is melted, sprinkle the flour and cook for a minute. Add the minced garlic and stir in the chicken broth slowly. Add the heavy cream and cook for 2-3 minutes.
From cookinwithmima.com


CHICKEN MUSHROOM AND SPINACH LASAGNA - LITTLE BROKEN
2021-12-03 Preheat the oven to 375 degrees F. Heat a large sauté pan over medium-high heat. When hot, add oil and then the onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/4 teaspoon of salt. Sauté for 5 minutes or until the …
From littlebroken.com


CHICKEN, MUSHROOM, AND RADICCHIO LASAGNA RECIPE - DELISH
2008-01-01 Preheat oven to 375 degrees. Spray a 13" x 9" baking dish with cooking spray. In a small bowl, combine ricotta and mozzarella cheeses; stir well. Reserve 1 cup sauce for top layer. Spread 1/2 cup ...
From delish.com


CHICKEN AND MUSHROOM LASAGNE - HEALTHY FOOD GUIDE
1. Preheat oven to. 180°C. 360°F. Lightly spray an ovenproof dish with oil. Spray a pan with oil and cook onion and garlic until softened. Add semi-dried tomatoes, capsicum, mushrooms, pesto and herbs. Cook for a few minutes. Add tomatoes, stock, 1/2 cup water, dates and chicken.
From healthyfood.com


A SAUCY CHICKEN PICCATA RECIPE THAT CAN BE MADE WITH MUSHROOMS, …
5 hours ago Step 3. Fry until deep golden on the bottom, about 3 minutes; flip and fry on the other side until deep golden brown, about 3 minutes. (The chicken should register 160 degrees on an instant-read ...
From washingtonpost.com


CHICKEN MUSHROOM AND SPINACH LASAGNA - LITTLE BROKEN | KITCHN
2019-03-14 Use a small saucepan to heat chicken broth, whole milk, and a bit of nutmeg to a slow simmer, then whisk in a bit of flour and let it cook for about five minutes until it thickens. Then stir in some Parmesan cheese. The nutmeg and Parmesan give it a nice, savory flavor without the heaviness of a heavy cream.
From thekitchn.com


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