WHITE CHICKEN LASAGNA
This White Chicken Lasagna is rich, satisfying, comforting, flavorful and boasts towering layers for the ultimate flavor and texture. It's loaded with three layers of pasta, homemade chicken Alfredo sauce, creamy ricotta (with a secret trick) spiked with spinach and artichokes, and gooey mozzarella cheese. Every bite is a creamy, dreamy, cheesy thrill. I've included everything you need to know about how to make this Chicken Lasagna recipe, how to make ahead and how to freeze. Your search for the BEST Chicken Alfredo Lasagna stops here!
Provided by Jen
Categories Main Course
Time 1h50m
Number Of Ingredients 20
Steps:
- NOODLES: Place lasagna noodles into the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Let them soak while you prep the lasagna - at least 30 minutes. Agitate the noodles with your hands occasionally to prevent them from sticking together.
- FILLING: Add all of the Ricotta Filling ingredients to a large bowl and mix until combined. Set aside.
- Preheat oven to 350 degrees F.
- ALFREDO SAUCE: Melt 5 tablespoons butter in a large skillet over medium heat then whisk in flour and garlic. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in half and half, chicken broth and all spices/seasonings.
- Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking occasionally until thickened (but not overly thick), about 5 minutes. Remove from heat and whisk in Parmesan cheese until melted. Stir in chicken until well combined. Add additional milk if needed to thin.
- ASSEMBLE: Lightly grease a deep 9x13 pan. Spread 1 cup Alfredo sauce in the bottom of the prepared pan (layer will be thin). Place 4 noodles (dried off) lengthwise and part of a 5th noodle on top to cover. Spread with 1/3 of the ricotta cheese mixture. Top with 1 cup mozzarella cheese.
- Repeat these layers 2 more times: Alfredo sauce (use one third of remaining Alfredo per layer, about 2 cups), noodles, ricotta, and mozzarella for a total of 3 complete layers. To finish, top with remaining third Alfredo sauce and remaining mozzarella (1 cup).
- BAKE: Cover lasagna with foil and bake in preheated oven for 30 minutes. Remove foil, and bake an additional 30 minutes or until hot and bubbly. Turn the oven to broil (550 degree F) without moving the lasagna. Broil until the top is golden in spots, about 3 minutes, watching closely so it doesn't burn. Let stand 15 minutes before slicing.
COUNTRY ROASTED CHICKEN
This Dutch oven roast chicken recipe gets wonderful flavor from the celery, onion and parsley tucked inside. This is my family's favorite way to make roast chicken. When my daughter was away at school, she even called home to ask me for the recipe so she could make it herself. -Judy Page, Edenville, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Sprinkle inside of chicken with thyme and 1 teaspoon salt. Stuff chicken with onion, celery and parsley sprigs. Place in a greased Dutch oven. , Cover and bake for 30 minutes. Sprinkle remaining 1 teaspoon salt over chicken. Add potatoes and broth to pan. Bake, uncovered, 25 minutes longer., Increase oven temperature to 400°. Bake, uncovered, until potatoes are tender and a thermometer inserted in thickest part of thigh reads 170°-175°, 10-15 minutes. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, sprinkle with chopped parsley.
Nutrition Facts : Calories 525 calories, Fat 25g fat (7g saturated fat), Cholesterol 157mg cholesterol, Sodium 1399mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 52g protein.
ROASTED CHICKEN LASAGNA WITH RICOTTA AND SPINACH (TASTE OF HOME)
Easy, delicious lasagna with ricotta, feta, and mozzarella cheese. Saves time using a rotisserie chicken and jarred pasta sauce. Taste like you have slaved for hours. From Taste of Home magazine, submitted by Janet & Greta Podleski. The recipe calls for low fat ingredients but I used full fat much to everyone's approval :)
Provided by Tara_hearts
Categories One Dish Meal
Time 1h25m
Yield 1 pan, 8 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, combine ricotta, cottage cheese, spinach, egg, oregano and back pepper. Cover and refrigerate until ready to use.
- Prepare lasagna noodles according to package. Drain. Rinse. Rinse with cold water and drain again. Set aside.
- While noodles are boiling, remove skin from chicken and chop meat into bite size pieces. You should end up with about 3 1/2 cups of chicken. Set aside.
- Spray 9x13-inch baking pan with cooking spray.
- To assemble lasagna :.
- Spoon 1 cup sauce over bottom of pan.
- Arrange 4 noodles, 3 lengthwise, 1 crosswise over sauce.
- Top noodles with another 1c sauce
- Top with 1/3 of the chicken, 1/3 feta, 1/3 mozzarella and 1/3 of the olives.
- Arrange 4 more noodles over top, followed by 1c sauce, 1/3 of the chicken, all of the ricotta/spinach mixture, 1/3 feta, 1/3 mozzarella, and 1/3 olives. Repeat layering with remaining noodles, sauce, chicken, feta, mozzarella, and olives. Sprinkle parsley over top.
- Cover loosely with foil and bake at 375°F for 40 minute Remove foil and bake 5 more minutes. Let stand 10 min before serving.
- *** I know the layering sounds confusing. It isn't 1/3 c of each. It is a third of each. Like use one third of the chicken, one third of the feta cheese, and one third mozzarella etc for the layering. **.
Nutrition Facts : Calories 300.1, Fat 7.2, SaturatedFat 2.6, Cholesterol 38.2, Sodium 772.6, Carbohydrate 42.8, Fiber 2, Sugar 12, Protein 15.5
LEMON & SAGE ROASTED CHICKEN
Whether it's soaking in marinade or baking in the oven, this easy-to-prepare chicken allows ample hands-free time. -Jan Valdez, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine lemon juice, 1/4 cup oil, garlic and sage in a shallow dish. Add chicken; turn to coat. Cover; refrigerate at least 4 hours. Drain and discard marinade., Loosen chicken skin; rub butter underneath. Fill cavity with lemon wedges. Place chicken, breast side up, on a rack in a roasting pan., Stir together potatoes, onions, salt, pepper and remaining oil. Arrange around chicken. Roast, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°. If chicken browns too quickly, cover loosely with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 674 calories, Fat 35g fat (10g saturated fat), Cholesterol 142mg cholesterol, Sodium 314mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 5g fiber), Protein 47g protein.
CHICKEN BACON RANCH LASAGNA
Chicken. Bacon. Ranch. Need we say more? Layers on layers of your favorite flavors make this spin on lasagna a sure bet to win the title of weeknight dinner champion.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 4-quart saucepan, melt butter over medium heat. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is smooth and bubbly.
- In 4-cup glass measuring cup, mix broth and whipping cream. Gradually stir broth mixture into saucepan. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in cream cheese. Cook until melted, stirring occasionally. Remove from heat. Stir in dressing mix.
- Spread 1/2 cup of the sauce in bottom of baking dish; top with a layer of 3 noodles. On top of noodles, spoon half of the chicken, one-third of the bacon, 3 tablespoons of the green onions, 1 cup of the Cheddar-Monterey Jack cheese and 1 cup of the sauce. Repeat, starting with noodles. Top with remaining noodles, sauce, cheese and bacon.
- Bake uncovered 30 to 40 minutes or until noodles are tender and edges are bubbly. Let stand uncovered 10 minutes, and top with remaining green onions. Serve with ranch dressing.
Nutrition Facts : Calories 390, Carbohydrate 14 g, Cholesterol 110 mg, Fat 3, Fiber 0 g, Protein 22 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 2 g, TransFat 1 g
WEEKNIGHT MEXICAN CHICKEN LASAGNA
A fabulously easy and delicious take on a favorite - this lasagna is full of Mexican flavors and uses layers of corn tortillas in place of noodles. Easy to adapt and personalize - try adding sauteed veggies, Spanish rice, diced jalapeno, or even switching out the red salsa for green!
Provided by SunnyDaysNora
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13 baking dish with cooking spray.
- Spread 1/2 cup of salsa on the bottom of the prepared baking dish and cover with a layer of corn tortillas. Tear tortillas to fit any empty spaces and cover entire bottom of pan.
- Spread tortillas with 1/2 of the refried beans. Top beans with corn kernels, 1 cup of salsa, and 1 cup of Mexican cheese. Add a layer of corn tortillas. Cover tortilla layer with remaining refried beans, chicken, 1 cup of salsa, and 1 cup of Mexican cheese. Add a layer of corn tortillas. Pour remaining salsa over top of tortillas and top with remaining cheese.
- Bake in the preheated oven, 20 to 25 minutes.
Nutrition Facts : Calories 286.4 calories, Carbohydrate 26.6 g, Cholesterol 50.7 mg, Fat 12.6 g, Fiber 5.1 g, Protein 18.7 g, SaturatedFat 6.6 g, Sodium 850.1 mg, Sugar 3.6 g
CREAMY CHICKEN LASAGNA
Craving comfort food? Try this creamy lasagna with layers of tasty chicken and four cheeses.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
- Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Cook bell pepper and onions in butter, stirring occasionally, until crisp-tender; remove from heat. Stir in milk, soup, basil and pepper.
- Place 4 noodles in baking dish. Top with about 1 cup of the soup mixture, half of the cottage cheese, 1 1/2 cups of the chicken, 2/3 cup mozzarella cheese and 1/3 cup Cheddar cheese. Repeat layers once, starting with noodles. Place remaining 4 noodles over top. Top with remaining soup mixture, mozzarella cheese and Cheddar cheese. Sprinkle Parmesan cheese over top.
- Bake uncovered 50 to 55 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 520, Carbohydrate 36 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 2 g, Protein 40 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 4 g, TransFat 1/2 g
ROASTED CHICKEN LASAGNA
This is from "super suppers" cookbook. It is a great weeknight, make ahead 1 dish dinner. It can also be made and frozen for future use. Hope you enjoy it!
Provided by Scrapbook Lori
Categories Chicken
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Remove meat from chicken, cutting into bite size piece; discard skin and bones. (approx 3 cups) Set aside.
- Preheat oven to 350. Coat a 13x9x2 baking dish with cooking spray.
- For sauce, stir together spaghetti sauce, undrained tomatoes, and chili powder. Spread 1/2 cup of the sauce in the bottom of the prepared baking dish; top with 3 uncooked noodles. cover with the chopped chicken. Top with 3 more uncooked noodles. Cover noodles with 2 cups of the sauce.
- Stir together ricotta cheese, garlic, and egg; dollop on top of sauce. Top with remaining noodles. Pour remaining sauce over all.
- Bake, uncovered, about 45 minutes or until hot and bubbly.
- Sprinkle with mozzarella cheese; bake 10 minutes more.
Nutrition Facts : Calories 385.7, Fat 21.2, SaturatedFat 8.1, Cholesterol 97.8, Sodium 519.4, Carbohydrate 21.3, Fiber 2.1, Sugar 5.8, Protein 26.5
CAJUN CHICKEN LASAGNA
Destined to be a new favorite with all around the table, this zesty take on traditional Italian lasagna is a nod to the Gulf Coast. Increase the amount of Cajun seasoning if you like spicier fare. -Mary Lou Cook, Welches, Oregon
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook chicken over medium heat until no longer pink. Add the celery, green pepper and onion; cook and stir 5 minutes longer or until tender. Stir in the tomatoes, water, tomato paste, Cajun seasoning and sugar. In a small bowl, combine cheeses. , Spread 1 cup meat sauce in a greased oval 5- or 6-qt. slow cooker. Layer with 3 noodles (breaking noodles if necessary to fit), a third of the remaining meat sauce and a third of the cheese mixture. Repeat layers twice. Cover and cook on low for 3-4 hours or until noodles are tender.
Nutrition Facts : Calories 466 calories, Fat 19g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 618mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 4g fiber), Protein 38g protein.
CHICKEN LASAGNE
Easy, tasty, filling family meal
Provided by sdw1971
Time 50m
Yield Serves 6
Number Of Ingredients 13
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.
CREAMY CHICKEN LASAGNA RECIPE
Our Creamy Chicken Lasagna has been a family favorite for years! It's an easy weeknight meal everyone will love.
Provided by Camille Beckstrand
Categories Main Course
Time 55m
Number Of Ingredients 8
Steps:
- Bring large pot of slightly salted water to boil. Cook noodles 8-10 minutes. Drain, rinse with cold water and set aside.
- Shred or cube cooked chicken.
- Preheat oven to 350 degrees. Dissolve boullion cube in hot water.
- In large bowl, mix chicken with bullion, cream cheese, and 1 cup of mozzarella cheese (sometimes I also add a dash of garlic salt and Italian seasoning just to give it at little more flavor).
- Spread 1/3 of spaghetti sauce in the bottom of a 9x13" dish. Cover with half of chicken mixture (drop by using 2 spoons) and top with 3 noodles. Repeat. Top with remaining sauce and sprinkle with remaining mozzarella cheese and then top with some fresh Parmesan cheese.
- Bake for 35-40 minutes in preheated oven.
Nutrition Facts : Calories 405 kcal, Carbohydrate 23 g, Protein 32 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 113 mg, Sodium 945 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
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