Delicious Cheesy Chicken Lasagna Recipes

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CHEESY CHICKEN LASAGNA



Cheesy chicken lasagna image

The cheesiest chicken lasagna layered with cheddar and mozzarella cheese, rich chicken bolognese and no-boil lasagna sheets is a dinner favorite.

Provided by Alida Ryder

Categories     Dinner

Time 1h45m

Number Of Ingredients 20

500 g (1lb) ground chicken / chicken mince
1 large onion (finely chopped)
2 celery spears (finely chopped (+- ½ cup))
2 large carrots (finely chopped (+- 1 cup))
250 g (½lb) mushrooms (finely chopped )
4 garlic cloves (minced )
1 tsp dried oregano
1 tsp Italian herbs / Italian seasoning
½ tsp chilli flakes
1 cup chopped tomatoes ((I used cherry tomatoes that were starting to soften) )
1 cup tomato puree ((passata / crushed tomatoes) )
2 tsp tomato paste
1 cup chicken stock
1 tbsp Balsamic vinegar
1 tsp sugar ((optional))
2 cups bechamel sauce / cheese sauce ((my recipe is linked) )
250 g (½lb) no-boil lasagna sheets
1 cup grated cheddar cheese
2 cups grated mozzarella cheese
½ cup Parmesan cheese

Steps:

  • Heat 2 tbsp olive oil in a large, deep pan and brown the chicken well. Remove and set aside.
  • Add the vegetables and cook for 7-10 minutes or until they start to soften.
  • Add the garlic and herbs and cook for another minute before adding the chicken back in.
  • Pour in the tomatoes, stock, Balsamic and sugar.
  • Cover, reduce and allow to simmer for 20-30 minutes until the sauce has reduced and thickened slightly. Season to taste.
  • Layer the bolognese mixture with no-cook lasagna sheets and bechamel/cheese sauce in an oven-proof baking dish (18cm x 25cm or 7in x 10in). Add a quarter cup mozzarella cheese with each layer to make it ultra cheese. Top with cheddar cheese, mozzarella and Parmesan cheese.
  • Bake at 200°C/390°F for 20-30 minutes or until a sharp knife can easily be inserted. Remove the foil and allow to bake until browned on top.
  • Remove from the oven, allow to rest for at least 10 minutes then slice and serve.

Nutrition Facts : Calories 388 kcal, Carbohydrate 35 g, Protein 28 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 87 mg, Sodium 400 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

CHEESY CHICKEN LASAGNA



Cheesy Chicken Lasagna image

Cheesy lasagna made using shredded chicken in place of ground beef or sausage.

Provided by Carol Prather

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h20m

Yield 12

Number Of Ingredients 11

3 each skinless, boneless chicken breast halves
1 (8 ounce) package lasagna noodles
1 tablespoon butter
1 medium onion, chopped
2 teaspoons minced garlic
2 (26.5 ounce) cans spaghetti sauce, divided
2 (15 ounce) containers part-skim ricotta cheese
½ cup grated Parmesan cheese, divided
1 teaspoon Italian seasoning, or more to taste
1 cup shredded mozzarella cheese
½ cup shredded sharp Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of water to a boil over medium-high heat and add chicken breasts; reduce heat and let simmer until chicken falls apart easily with a fork and is no longer pink, 10 to 15 minutes. Drain water, shred chicken with 2 forks, and set aside.
  • While chicken is boiling, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and lay noodles in a single, flat layer on a paper towel to dry.
  • Heat butter in a small saute pan over medium-high heat. Saute onion and garlic in the hot butter just until onion is translucent, 5 to 7 minutes.
  • Mix shredded chicken, onion-garlic mixture, 1 cup spaghetti sauce, ricotta cheese, 1/2 of the Parmesan cheese, and Italian seasoning together in a large bowl.
  • Mix remaining spaghetti sauce and remaining Parmesan cheese together in another bowl. Spread a thin layer on the bottom of a glass 9x13-inch baking dish. Layer 3 lasagna noodles, spread chicken mixture on top, then add another thin layer of the sauce mixture. Repeat, leaving a final layer of noodles on top. Top with remaining sauce. Sprinkle mozzarella and Cheddar cheese on top.
  • Bake in the preheated oven until heated through and cheese bubbles, about 45 minutes.

Nutrition Facts : Calories 382 calories, Carbohydrate 36.2 g, Cholesterol 56 mg, Fat 15.6 g, Fiber 4.1 g, Protein 23.7 g, SaturatedFat 8.3 g, Sodium 781.3 mg, Sugar 12.4 g

DELICIOUS CHEESY CHICKEN LASAGNA



Delicious Cheesy Chicken Lasagna image

If your alfredo sauce already has garlic in it you can omit the fresh garlic, and you can also make this with cooked turkey. If you like more sauce then double up on the amounts, to save time you can prepare the sauce well in advance, this is very good!

Provided by Kittencalrecipezazz

Categories     Poultry

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 21

9 lasagna noodles, cooked
4 cups cooked chopped chicken
3 cups cheddar cheese, divided (can use more)
3 -4 tablespoons butter
1 medium onion, chopped
1 -2 tablespoon fresh minced garlic (or to taste)
1 (10 ounce) can cream of chicken soup, undiluted
1 (10 ounce) jar alfredo sauce (or use your own favorite recipe)
1 (7 ounce) jar diced pimentos, undrained
1 (6 ounce) can sliced mushrooms (or use fresh sauteed)
1/3 cup dry white wine
1 teaspoon basil (or to taste)
salt and pepper
1 (10 ounce) package frozen chopped spinach, thawed and hand-squeezed dry
1 cup cottage cheese
1 cup ricotta cheese
1/2 teaspoon garlic powder
1/2 cup grated parmesan cheese
1/2 cup mozzarella cheese, finely shredded (optional)
1 large egg, slightly beaten
salt and black pepper

Steps:

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish.
  • For the sauce; in a skillet melt butter over medium heat.
  • Add in onion and saute for about 5 minutes, adding in the garlic the last 2 minutes.
  • Stir in the undiluted cream of chicken soup, alfredo sauce, pimientos with juice, mushrooms, white wine and basil; simmer over low heat for about 15-20 minutes.
  • Season the sauce with salt and pepper to taste (you can prepare the sauce well in advance if desired).
  • Set about 1 cup of the sauce aside for the top of the noodles (if doubled the sauce then set aside 2 cups).
  • For filling mixture; In a bowl mix together the drained chopped spinach, cottage cheese, ricotta, garlic powder, Parmesan cheese, egg, and mozzarella cheese (if using) season the mixture with salt and pepper.
  • Place 3 cooked lasagna noodles in the bottom of the prepared baking dish.
  • Layer with HALF of the sauce (not the 1 cup of reserved sauce, that will go on top of the casserole).
  • Then half of the spinach mixture and then HALF the chicken, then about 1 cup of cheddar cheese (you can use more cheese if desired).
  • Place 3 lasagna noodles on top of the cheddar cheese then repeat the procedure.
  • Top with the 3 remaining noodles and the reserved 1 cup of sauce.
  • At this point you can cover and refrigerate for up to 1 day.
  • Bake covered for about 45 minutes, uncovered and sprinkle with about 1 cup cheddar cheese.
  • Return to oven and bake uncovered for another 10 minutes.

CHEESY CHICKEN LASAGNA



Cheesy Chicken Lasagna image

Here is a fun alternative to your normal lasagna, chicken and ranch flavor! . It is so delicious and not that complicated to make. You can increase the cheese too it you like it extra cheesy. Easy Parmesan Knots would go great with this dish, then add a tossed salad and dinner's done. The only problem I had with the recipe is there were too many noodles for the amount of chicken sauce mixture. I would recommend reducing the noodles to 8-12 oz. This came from Real Mom Kitchen.

Provided by internetnut

Categories     Meat

Time 1h15m

Yield 4-5 serving(s)

Number Of Ingredients 7

2 (12 ounce) cans evaporated milk (not fat-free)
1 (1 ounce) package dry ranch dressing mix
3 cups cubed cooked, chicken
1/8 teaspoon pepper
1 (16 ounce) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)
1 1/2-2 cups cheddar cheese, grated
1 1/2-2 cups mozzarella cheese, grated

Steps:

  • Cook the chicken and noodles first at the same time. Once noodles are done-rinse in cold water and set aside (it keeps them from sticking together).
  • Combine evaporated milk (don't use fat-free version) and Ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don't do any less), stirring frequently.
  • Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again.
  • Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Nutrition Facts : Calories 947.8, Fat 38, SaturatedFat 22.6, Cholesterol 127, Sodium 713.7, Carbohydrate 103.7, Fiber 3.7, Sugar 3.7, Protein 46.3

CHEESY MEXICAN CHICKEN LASAGNA



Cheesy Mexican Chicken Lasagna image

Corn tortillas are layered with chicken, poblano chiles and cheese for a Mexican riff on lasagna.

Provided by Food Network Kitchen

Time 1h30m

Yield 4

Number Of Ingredients 12

2 tablespoons vegetable oil, plus more, for greasing and frying
3 boneless, skinless chicken thighs, cut into 1/4-inch strips
Kosher salt
2 poblano chiles, halved lengthwise, stemmed, seeded and cut into 1/4-inch strips
2 medium tomatoes, chopped
2 cloves garlic, thinly sliced
12 small corn tortillas
3 1/2 cups shredded Mexican cheese blend (about 14 ounces)
1/2 cup grated Parmesan
1/2 cup sour cream
2 cups shredded romaine lettuce
2 radishes, thinly sliced

Steps:

  • Preheat the oven to 350 degrees F. Brush the inside of an 8-inch square baking dish with oil.
  • Toss the chicken with 1/2 teaspoon salt in a medium bowl. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until it begins to brown in spots, about 2 minutes. Add the poblanos, tomatoes and 1/2 teaspoon salt and cook, stirring frequently, until the chicken is cooked through, the peppers are crisp-tender and the tomatoes are saucy, 5 to 6 minutes. Remove the skillet from the heat and stir in the garlic. Transfer the chicken, vegetables and juices to a medium bowl to cool.
  • Wipe out the skillet, add enough oil to just cover the bottom and heat over medium heat. Once the oil begins to shimmer, add 3 of the tortillas and fry until they are hot but still pale, about 10 seconds per side. Remove the tortillas to a baking sheet and sprinkle with salt. Fry the remaining tortillas in batches of 3, adding and heating oil as needed between batches.
  • Cover the bottom of the prepared baking dish with 4 overlapping tortillas. Top with half the chicken-poblano mixture, sprinkle with 1 cup of the Mexican cheese blend and 1/4 cup of the Parmesan and dollop with 1/4 cup of the sour cream. Top with 4 more overlapping tortillas, the remaining chicken-poblano mixture, 1 cup of the remaining Mexican cheese blend and the remaining 1/4 cup each of Parmesan and sour cream. Top with the remaining tortillas and 1 1/2 cups Mexican cheese blend.
  • Cover the dish loosely with foil and bake until the lasagna is hot and the cheese is melted, about 25 minutes. Remove the foil and bake for 5 minutes more. Let rest for a few minutes. Cut into 4 squares, place on 4 serving plates and divide the romaine and radishes among the plates.

JULIE'S CHEESY CHICKEN LASAGNA



Julie's Cheesy Chicken Lasagna image

My sister Julie has made this recipe for years and it has turned into a family favorite. Kids and adults love it and I love that it is easy to prepare and tastes wonderful. It is truly a comfort food. Goes great with a lettuce- and fruit-type salad along with garlic bread.

Provided by Joan Gerland Crabtree

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h30m

Yield 8

Number Of Ingredients 7

8 lasagna noodles
3 cups cooked diced chicken, or more to taste
2 (12 fluid ounce) cans evaporated milk
1 (1 ounce) package ranch dressing mix (such as Hidden Valley®)
ground black pepper to taste
1 ½ cups shredded Cheddar cheese
1 ½ cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
  • Combine chicken, milk, ranch dressing mix, and black pepper in a skillet; bring to a boil. Reduce heat and simmer until sauce is reduced and thickened, about 20 minutes.
  • Layer 4 lasagna noodles in the bottom of the prepared baking dish. Spread 1/2 the sauce over noodles. Sprinkle 1/2 the Cheddar cheese and 1/2 the mozzarella cheese over sauce. Repeat layering with remaining ingredients.
  • Bake in the preheated oven until bubbling and cheeses are slightly browned, 30 to 40 minutes. Cool for 10 minutes before cutting.

Nutrition Facts : Calories 457.5 calories, Carbohydrate 29.6 g, Cholesterol 102.6 mg, Fat 22 g, Fiber 0.8 g, Protein 34.4 g, SaturatedFat 12.2 g, Sodium 641.7 mg, Sugar 10.6 g

CHEESY CHICKEN LASAGNA



Cheesy Chicken Lasagna image

When my nephews were younger, I would make their favorite meal for their birthdays...this is what they usually requested. The cheese makes it easier for kids to eat their vegetables.-Janet Lorton, Effingham, Illinois

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 9-12 servings.

Number Of Ingredients 6

9 uncooked lasagna noodles
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2/3 cup milk
2-1/2 cups frozen mixed vegetables
2 cups cubed cooked chicken
18 slices process American cheese

Steps:

  • Cook noodles according to package directions; drain. In a large saucepan, combine soup and milk. Cook and stir over low heat until blended. Remove from the heat; stir in vegetables and chicken. , In a greased 13-in. x 9-in. baking dish, layer three noodles, a third of the soup mixture and six cheese slices. Repeat layers twice., Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 261 calories, Fat 11g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 613mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

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.

SLOW-COOKER CHEESY WHITE CHICKEN LASAGNA



Slow-Cooker Cheesy White Chicken Lasagna image

This "lazy" lasagna requires very little prep, cooks on Low for a few hours and it's ready to scoop and serve. It's a creamy, cheesy, delicious new dinner we can't stop thinking about.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h25m

Yield 6

Number Of Ingredients 11

8 oz uncooked lasagna noodles, broken into 2-inch pieces
2 cups shredded cooked chicken
1/2 cup chopped onion
2 teaspoons finely chopped garlic
1 jar (15 oz) Alfredo pasta sauce
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded Italian cheese blend (6 oz)
1 package (5 oz) fresh baby spinach

Steps:

  • Spray 4-quart slow cooker with cooking spray. Add lasagna noodles, chicken, onion, garlic, Alfredo sauce, chicken broth, basil, salt and pepper to slow cooker. Stir gently; stir in 1 cup of the cheese.
  • Cover and cook on Low heat setting 1 1/2 hours; stir mixture thoroughly until pasta is covered in sauce. Cover; cook 1 1/2 hours longer or until pasta is tender.
  • Gradually add spinach, carefully stirring to wilt; sprinkle with remaining 1/2 cup cheese. Increase to High heat setting; cover and cook 5 to 10 minutes or until cheese is melted.

Nutrition Facts : Calories 590, Carbohydrate 42 g, Cholesterol 135 mg, Fat 4, Fiber 2 g, Protein 30 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 2 g, TransFat 1 g

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From mincerecipes.info


DELICIOUS GLUTEN FREE CHEESY CHICKEN LASAGNA - FIT N FUN FOR THE …
2021-01-05 Stir in soup, milk, mushrooms, and basil to make the sauce. Place half of the pasta in a 13×9 dish. Cover with HALF of the sauce, cottage cheese, chicken, cheddar cheese, parmesan cheese, and pimento. Repeat the second layer. Preheat oven to 350 degrees. Bake lasagna for 35-40 minutes covered with foil, then remove foil and bake 10 additional ...
From fitnfunforthelongrun.com


LASAGNA ROLLS RECIPE EASY - THERESCIPES.INFO
Lasagna Roll Ups : Easy Lasagna Roll ups Recipe • Two ... great www.twopurplefigs.com-Use quality sauces such as Bertolli for quality tasting lasagna.This recipe is all about the sauce.-If you want to make this recipe a spinach lasagna roll up, add 1/2 cup of sauteed/steamed fresh spinach to the filling. -If you want to make this recipe for a crowd, use a deep oven safe dish …
From therecipes.info


KICK ASS CHICKEN LASAGNA - SUGAR DISH ME
2013-12-27 Preheat the oven to 350°. Lightly grease a 13 X 9 baking dish (I rub a little olive oil on the bottom and sides). Cook the lasagna noodles according to package instructions, but only cook halfway (because they will cook more in the oven). Drain and rinse with cold water (stops the cooking process).
From sugardishme.com


BEST MEATY CHEESY LASAGNA - COOKING WITH TAMMY.RECIPES
Using a bowl add ricotta, eggs, and incorporate. Add spinach, parmesan cheese, and mozzarella cheese and combine. Using a pan or casserole dish layer with the meat sauce. Add lasagna noodles, and spread ricotta mixture on top. Add meat and top with a combination of cheeses. Repeat the layering process, top with meat and more cheese.
From cookingwithtammy.recipes


RECIPE: DELICIOUS CHEESY CHICKEN LASAGNA - GOODFOOD.EU.ORG
2021-11-18 Remove from the heat; stir in vegetables and chicken. The cheesiest chicken lasagna layered with cheddar and mozzarella cheese, rich chicken bolognese and no-boil lasagna sheets is a dinner favorite. Lasagna is pretty much always guaranteed to impress. You can make Cheesy chicken lasagna using 9 ingredients and 4 steps. Here is how you make that.
From goodfood.eu.org


PAULA DEEN: CHEESY CHICKEN & VEGETABLE LASAGNA RECIPE - WITH …
Directions. 1. In a large skillet, heat olive oil over medium heat. Add zucchini, carrot, mushrooms, and garlic; cook for 5 to 6 minutes or until vegetables are tender. Add spinach, stirring until spinach wilts. Cook, stirring frequently, until most of the liquid has evaporated. Stir in basil, salt, and pepper; set aside. 2.
From pauladeen.com


5 CHEESY CHICKEN LASAGNA DINNER RECIPES - LOVE TO EAT BLOG
2020-03-09 Lasagna is a delicious dinner recipe perfect for sharing, so today we’re showing you how to make 5 deliciously cheesy chicken lasagna recipes! Timestamps 0:00 – Jalapeno Popper Chicken Lasagna 2:56 – Creamy Cajun Chicken Lasagna 5:55 – Creamy Tuscan Chicken Lasagna 8:38 – Chicken Fajita Lasagna Subscribe to Twisted: …
From lovetoeatblog.com


TASTY CHICKEN PARM LASAGNA RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CHEESY CHICKEN SPINACH AND ARTICHOKE LASAGNA - I AM HOMESTEADER
2022-05-08 In a large skillet over medium heat, melt the butter. Add garlic and cook for about 1 minute, or until fragrant. Add flour and cook for an additional minute. While whisking, slowly pour in the milk. Add salt and pepper and simmer for about 2-4 minutes, stirring occasionally, allowing the mixture to thicken.
From iamhomesteader.com


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