Country Chicken Pt Recipe For Stuffed Recipe For Lasagna

CROCK POT CHICKEN ALFREDO LASAGNA

Steps:

• In a bowl combine Italian cheese blend with ricotta cheese. Mixture will be thick.
• In a separate bowl, combine both jars of alfredo sauce with water, Italian seasoning and garlic.
• Assemble the lasagna layers: Spread 1/4 of the alfredo sauce into the bottom the slow cooker. Arrange 3-4 lasagna noodles on top of the alfredo sauce (break noodles to fit.)
• Spread 1/3 of the chicken on top of lasagna noodles.
• Then spread 1/3 of the cheese mixture on top of the chicken.
• Then repeat these same steps two more times (alfredo sauce, noodles, chicken, cheese mixture.) Try to make sure the alfredo sauce covers to the edge of the noodles.
• Finally, top with shredded mozzarella cheese and dried parsley (optional.)
• Cover and cook on low for 2 1/2 - 3 hours (or until noodles are tender.)

CHICKEN AND STUFFING LASAGNA

Steps:

• Saute onion and celery until translucent and tender.
• Boil lasagna noodles as directed.
• In a large bowl, mix chicken, stuffing, chopped broccoli, miracle whip, and celery/onion mixture.
• To make the "sauce", in a separate bowl, empty the cans of soup.
• Refill one can with skim milk and add to the soup, season with salt and pepper, and whisk until combined.
• Spray a 9x13 pan with cooking spray, then coat the bottom with about a cup of the sauce.
• Lay 3 lasagna noodles into the pan and drizzle with a bit more sauce.
• Top with half of the chicken/stuffing mixture and more sauce.
• Repeat, adding lasagna noodles, sauce, chicken/stuffing mixture, and more sauce, making sure to reserve some sauce for the top.
• Top with the remaining 3 lasagna noodles and the rest of the sauce.
• Bake for 1 hour, covered with aluminum foil.
• Remove from oven and let sit 15-20 minutes.
• Enjoy with a nice green salad.

LASAGNA STUFFED CHICKEN

Steps:

• Preheat oven to 400 degrees Fahrenheit. Butterfly chicken breasts lengthwise and place into a lightly greased baking dish.
• In a small mixing bowl, stir together ricotta cheese, egg, 2 teaspoons Italian seasoning, garlic, salt, and 1 cup mozzarella cheese.
• Spoon about 1/4 cup of sauce onto one half of each chicken breast. Spread ricotta mixture on top of the sauce and fold chicken breasts over to close.
• Drizzle remaining 1 cup marinara sauce over chicken. Top with remaining 1 cup shreddedcmozzarella cheese. Sprinkle with remaining 1 teaspoon Italian seasoning and season with salt and pepper to taste.
• Bake in a 400 degree oven for 25-30 minutes, until chicken reaches an internal temperature of 165 degrees F.

KETO LASAGNA-STYLE STUFFED ZUCCHINI

Steps:

• Preheat oven to 425˚F. Halve zucchini lengthwise and scrape out seedy centers of the squash, making zucchini boats for filling. Arrange the zucchini on a large parchment-lined rimmed baking sheet. Season the zucchini with salt and pepper and spray with olive oil. Roast about 15 minutes, then remove from oven to cool to room temperature.Meanwhile, to a large deep skillet over medium to medium-high heat, add EVOO, onion, carrot, and celery, soften 5 minutes, then add pancetta and render fat to lightly crisp. Add beef and brown and crumble, season with salt and pepper, then stir in garlic and tomato paste. Add wine, broth and tomatoes and simmer sauce to thicken.For the white sauce, in a small pot, melt cream cheese and cream together and season with salt, white pepper and nutmeg.Fill the thickened bolognese into boats and top with equal amounts of gluten-free white sauce and top with the cheeses. Place back in oven and bake until brown and bubbly. Serve stuffed zucchini hot or at room temperature topped with a few leaves of torn basil.