CHICKEN ALFREDO LASAGNA RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, garlic powder, canola oil, garlic, medium white onion, heavy cream, shredded parmesan cheese, fresh parsley, lasagna noodles, shredded mozzarella cheese, bacon
Provided by Alvin Zhou
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (180°C).
- Slice each chicken breasts in half lengthwise and sprinkle 1 teaspoon of salt, pepper, and garlic powder evenly on both sides of each chicken breast.
- Heat oil in a large pan over high heat, then sear the chicken for about 1 minute per side. They will continue to cook through in the oven later on.
- In the residual oil (drain some if necessary), toss in the garlic and onions, stirring constantly until the mixture has started to brown.
- Pour in the cream, stirring until it starts to boil, then add the parmesan and parsley.
- Cook for 1 additional minute, then remove from heat.
- In a 9" x 13" (23cm x 33cm) rectangular baking pan, spread about ¼ of the cream mixture on the bottom.
- Lay enough lasagna noodles to cover the sauce, then spread about ½ of the remaining cream mixture on top.
- Place enough chicken breasts to cover the sauce, then sprinkle with half of the mozzarella, followed by half of the bacon and half of the parsley.
- Repeat the layers once more, starting with noodles, sauce, chicken, bacon, parsley, and mozzarella.
- Bake for about 25 minutes, until the cheese is golden brown.
- Cool for about 15 minutes, slice, and serve!
- Enjoy!
Nutrition Facts : Calories 965 calories, Carbohydrate 18 grams, Fat 73 grams, Fiber 1 gram, Protein 64 grams, Sugar 5 grams
CREAMY CHICKEN LASAGNA
As a girl, I spent summers on my grandparents' farm and helped harvest bushels of fresh vegetables. To this day, I enjoy making recipes like this lasagna, laden with juicy tomatoes and herbs fresh from my own garden.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 9-12 servings.
Number Of Ingredients 15
Steps:
- Cook noodles according to package directions. Meanwhile, in a large saucepan, combine cornstarch and milk until smooth. Whisk in the broth, tomato sauce, Parmesan cheese, garlic, mustard, basil, nutmeg and cayenne. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat., Drain noodles. Spread 1/4 cup sauce into a greased 13x9-in. baking dish. Set aside 1 cup sauce. Stir chicken and tomatoes into the remaining sauce. , Layer four noodles and half of the chicken mixture in baking dish. Repeat layers. Top with remaining noodles; spread with reserved sauce. Sprinkle with cheddar cheese and paprika., Cover and bake at 350° for 45-50 minutes or until bubbly. Let stand for 15 minutes before cutting. Sprinkle with parsley.
Nutrition Facts : Calories 251 calories, Fat 8g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 437mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 18g protein.
DATE NIGHT CHICKEN PARMESAN MEATBALLS WITH CREAMY POLENTA
Homemade chicken parmesan meatballs that are simmered in quick tomato sauce. I love serving this over a bowl of creamy parmesan polenta but it would be equally delicious over spaghetti!
Provided by Marzia
Categories 30 Minute Meals
Time 50m
Number Of Ingredients 21
Steps:
- In a medium mixing bowl, mix together all ingredients except the ground chicken until it resembles a coarse breading. Add the ground chicken and mix until *just* combined. Do not overwork the meat. Roll into desired size balls. Mine were about 1 ½ tablespoons each.
- Heat the oil in a large skillet over medium-high heat. Add the meatballs to the skillet but do not overcrowd the pan. Cook for 4-5 minutes flipping as needed to brown all sides. Remember you want to just brown the outside, not cook all the way through. Remove meatballs to a plate.
- To the remaining oil, add the minced garlic and continuously stir to cook for 30 seconds. Add the onions and let them sweat, about 2 minutes. Add the crushed tomato, red pepper flakes, water, pesto, and fennel seeds along with ½ teaspoon salt. Allow the sauce to come to a simmer, add the meatballs back in, cover with sauce. Cover the skillet with a lid and reduce heat to low. Allow sauce to simmer for 10-12 minutes or until the meatballs cook all the way through.
- While the meatballs are braising in the sauce, heat the cooking liquids in a large pot until boiling. Reduce the heat to medium low, continuously whisk as you add in the polenta. Cover and let cook on low for 20-25 minutes, stirring every 5 minutes. When the polenta is done, turn the heat off, stir in the parmesan and butter. Keep in mind the polenta will continue to thicken as it sits, you may need additional broth/milk to thin it back to your desired consistency. Serve topped with chicken parmesan meatballs. Top with fresh basil, parsley, and parmesan cheese if desired.
CREAMY CHICKEN LASAGNA
This is an unusual but fantastic combination. Everyone that tastes it raves!
Provided by Caroline
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.
- Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.
- Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.
- Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
- Bake for 45 minutes in the preheated oven.
Nutrition Facts : Calories 495.1 calories, Carbohydrate 36.2 g, Cholesterol 103.5 mg, Fat 26.4 g, Fiber 4 g, Protein 28 g, SaturatedFat 14.4 g, Sodium 1060.5 mg, Sugar 12 g
WHITE CHEESE CHICKEN LASAGNA
A chicken and spinach lasagna with a creamy white cheese sauce. Great for any kind of pot luck. My kids love it.
Provided by Lisa Humpf
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
- Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
- Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
- Bake 35 to 40 minutes in the preheated oven.
Nutrition Facts : Calories 368.9 calories, Carbohydrate 22.8 g, Cholesterol 77.1 mg, Fat 20.7 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 12 g, Sodium 670.9 mg, Sugar 3.2 g
CREAMY WHITE CHICKEN ALFREDO LASAGNA RECIPE - (4.3/5)
Provided by á-18000
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 tablespoons basil. Mix half with the chicken mixture. Spread half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover. Bake 25 minutes or until heated through. Sprinkle with remaining basil. Let stand 5 minutes before cutting to serve.
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
CHICKEN LASAGNA RECIPE
This white sauce Chicken Lasagna is so satisfying with layers of lasagna noodles and tender chicken in a creamy spinach sauce.
Provided by Natasha Kravchuk
Categories Easy/Medium
Time 1h25m
Number Of Ingredients 17
Steps:
- Preheat oven to 375˚F. Cook pasta in a large pot of salted water until al dente according to package instructions then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together. Shred 4 cups of chicken.
- Place a pot or large saucepan over medium heat, add 1 Tbsp olive oil and saute onions for 3-4 minutes or until softened. 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 minutes until thickened to a light gravy consistency.
- Add minced garlic and chopped spinach, and stir to combine then remove from heat.
- In a large bowl, whisk together: ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley.
- Add a little bechamel sauce on the bottom of a 9x13 casserole dish, add 3 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken then ladle 1/3 of spinach sauce over the chicken.
- Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce
- Add 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.
- Cover and Bake: Arrange 10-12 toothpicks over the top to keep the foil from touching the cheese then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 45 minutes then uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing.
Nutrition Facts : Calories 337 kcal, Carbohydrate 24 g, Protein 18 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 73 mg, Sodium 670 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
TUSCAN CHICKEN IN PARMESAN CREAM SAUCE
Succulent Tuscan Chicken in a dreamy, creamy Parmesan sauce. This delightful dish is packed with spinach, sun-dried tomatoes, garlic and loaded with flavor!
Provided by Becky Hardin - The Cookie Rookie
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Season each side of each pounded chicken breast with Italian Seasoning and salt and pepper.
- Combine flour and grated parmesan in a shallow bowl. Dredge each chicken breast in the flour mixture, coating both sides.
- Heat a large skillet over medium high heat. Add the 2 tablespoons butter and stir/melt.
- Cook the chicken (in batches if necessary) for 4-5 minutes per side or until its fully cooked (165F in the center and no longer pink) and browned on both sides. Remove from the skillet and place on a plate. Cover with foil.
- Wipe the skillet clean and return the skillet to medium high heat and add the remaining ¼ cup butter. Use a wooden spoon to scrape the bottom of the pan as the butter melts. The brown bits hold a lot of flavor, so no need to remove.
- Add the garlic and sun-dried tomatoes and cook for 1-2 minutes or until fragrant.
- Whisk in the flour and allow to thicken for approximately 1 minute.
- Whisk in the heavy cream, chicken broth, parmesan cheese, Italian seasoning, and pepper. Stir to combine.
- Add the spinach and reduce heat to simmer. Allow to cook until the sauce slightly thickens and the spinach wilts.
- Add the chicken back into the skillet and turn to coat in the sauce. Allow to continue to simmer until the chicken is heated through, 2-3 minutes. Garnish with fresh parsley.
- Enjoy!
Nutrition Facts : Calories 790 kcal, Carbohydrate 45 g, Protein 66 g, Fat 41 g, SaturatedFat 22 g, Cholesterol 245 mg, Sodium 705 mg, Fiber 8 g, Sugar 23 g, ServingSize 1 serving
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
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Ratings 1Calories 281 per servingCategory Dinner
- Spread about 1/4 cup marinara sauce inside of an 8x8 baking pan, evenly covering the bottom of the dish.
- Microwave crispy chicken pieces for 2-3 minutes to defrost if using frozen chicken. Thinly slice chicken into bite-sized chunks then layer on top of noodles.
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From pillsbury.com
4.5/5 (5)Category EntreeCuisine ItalianTotal Time 1 hr 40 mins
- Meanwhile, in large bowl, combine cream cheese and cottage cheese; beat well. Add soup, pimientos, milk, Italian seasoning and garlic; mix well. Stir in onion and bell pepper.
- Spoon 1/3 of cottage cheese mixture evenly into ungreased 13x9-inch (3-quart) glass baking dish. Stir chicken into remaining cheese mixture. Top cottage cheese mixture in dish with 4 cooked noodles, half of the chicken mixture and 1 cup of the mozzarella cheese. Repeat with 4 noodles, remaining half of chicken mixture and remaining 1 cup mozzarella cheese. Top with remaining 4 noodles.
- In small bowl, combine topping ingredients; mix well. Sprinkle over top of casserole. Cover with foil. Bake immediately or refrigerate overnight.
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- Combine all the ricotta cheese mixture ingredients in a medium bowl and set aside. (Can be done 24 hours in advance and refrigerated.)
- Melt 2 tablespoons of butter in a large nonstick skillet. Add mushrooms and cook until browned. Season with salt and pepper and remove to a bowl.
- Add remaining 4 tablespoons of butter to the now empty skillet. Add onion and cook 3 minutes to soften.
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4.6/5 (45)Total Time 1 hr 15 minsCategory DinnerCalories 263 per serving
- Melt the butter in a large saucepan over medium high heat. Add the garlic and saute until fragrant – stir continuously to avoid burning because burnt garlic will taste bitter. Add the flour, poultry seasoning, and salt. Whisk and cook for 1-2 minutes. Add the milk, one cup at a time, whisking after each addition and allowing it to thicken slightly each time before adding the next cup. When the sauce is smooth and thick, remove from heat and set aside.
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- Remove the foil, sprinkle evenly with breadcrumbs, and bake for an additional 5-10 minutes until the top is golden brown and bubbly. Sprinkle with fresh herbs like parsley and thyme. Let stand 10 minutes or more before cutting and serving.
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- In a large bowl, combine chicken, artichokes, 1 cup mozzarella, grated parmesan, 1/2 the basil and tomatoes. Set aside.
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4.5/5 (29)Category EntreeServings 10Total Time 1 hr 35 mins
- Cover bottom of baking dish with 1 cup of the marinara sauce. Arrange 3 noodles on top of sauce. Top with one-third of the ricotta cheese, one-third of the chicken, 1 cup of the mozzarella cheese and 1 cup of the marinara sauce.
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