Golden Crusted Chicken Asparagus Lasagna Recipes

CHICKEN ASPARAGUS HOLLANDAISE LASAGNA

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• Sauté the mushrooms and onions in butter until the mushrooms release their moisture and the onions are soft (not brown).
• Spread a small amount of prepared Hollandaise sauce on the bottom of the baking dish.
• Place a layer of cooked lasagna noodles evenly over the sauce.
• Cover the noodles with the chicken or turkey.
• Sprinkle with salt and pepper.
• Then top with HALF of the mushroom/onion mixture.
• Then HALF of the remaining Hollandaise sauce.
• Sprinkle with HALF of the basil and oregano.
• Top the spices with HALF of the mozzarella and Parmesan cheeses.
• Then top the cheeses with ALL of the asparagus.
• Repeat the layers (omitting a layer of asparagus), ending with the cheeses.
• Bake uncovered for 35 minutes, or until bubbly.
• Let stand about 10-15 (or more) minutes before slicing.

WHITE CHICKEN ASPARAGUS LASAGNA

Steps:

• In a large heavy pot, sprinkle onion and mushrooms with salt and then sauté in butter over medium heat until lightly browned.
• Add minced garlic and sauté 1 additional minute. Sprinkle with flour and continue cooking another 2 minutes.
• While stirring, carefully add the white wine and cook until flour is incorporated about 1 minute. Continuing to stir, add chicken broth.
• Simmer until begins to thicken, then add half-and-half, pepper , and nutmeg . Simmer another 5 minutes, then stir in sage and thyme . Taste for salt and add more if needed. (Remember that the pasta will absorb the salt, so be generous.) Let sauce cool slightly before assembling the lasagna.
• Remove 1/2 cup of the mozzarella cheese and set aside for the topping.
• Spread a thin layer of sauce on the bottom of the baking dish, then begin layering the lasagna in the following order: lasagna noodles, chicken, asparagus, roasted red peppers, sauce, and mozzarella cheese. You should have at least 4 layers, ending with the reserved 1/2 cup of mozzarella cheese on top.
• Finish by sprinkling the Parmesan on top of the mozzarella. (May be made in advance to this point, covered, and refrigerated up to one day. Add 15 minutes of covered baking time if going from refrigerator to oven.)
• Cover and bake 30 minutes. Remove the lid or covering and bake an additional 15 minutes. Let rest at least 15 minutes before cutting to serve.

CHICKEN ASPARAGUS HOLLANDAISE LASAGNA RECIPE

Steps:

• 1 Set oven to 350 degrees. 2 Grease a 13 x 9-inch baking dish. 3 Sauté the mushrooms and onions in butter until the mushrooms release their moisture and the onions are soft (not brown). 4 Spread a small amount of prepared Hollandaise sauce on the bottom of the baking dish. 5 Place a layer of cooked lasagna noodles evenly over the sauce. 6 Cover the noodles with the chicken or turkey. 7 Sprinkle with salt and pepper. 8 Then top with HALF of the mushroom/onion mixture. 9 Then HALF of the remaining Hollandaise sauce. 10 Sprinkle with HALF of the basil and oregano. 11 Top the spices with HALF of the mozzarella and Parmesan cheeses. 12 Then top the cheeses with ALL of the asparagus. 13 Repeat the layers (omitting a layer of asparagus), ending with the cheeses. 14 Bake uncovered for 35 minutes, or until bubbly. 15 Let stand about 10-15 (or more) minutes before slicing.

CHICKEN ASPARAGUS LASAGNA

Steps:

• Cook 9 slices of lasagna pasta according to cooking directions on box. Brown 3 cups of cubed chicken till done. Steam 2 cups of asparagus. In a 9 x 13 inch glass pan place 3 slices of lasagna on the bottom. Spread half the jar of alfredo sauce over lasagna. Sprinkle 1 1/2 cups of chicken over alfredo sauce. Spread 1 cup of asparagus over alfredo sauce. Then sprinkle 1/3 of mozzarella cheese over the chicken and asparagus. Place 3 more slices of lasagne over previous layer. Spread remaining half of jar of alfredo sauce over lasagna, sprinkle remaining 1 1/2 cup of chicken and 1 cup of asparagus over alfredo sauce, top with 1/3 cheese. Then place remaining 3 slices of lasagna on top. Sprinkle remaining 1/3 mozzarella cheese over lasagna. Bake in oven for 15-20 min to heat thoroughly and melt cheese.

GOLDEN-CRUSTED CHICKEN-ASPARAGUS LASAGNA

Steps:

• 1. Heat oven to 350°. Grease rectangular baking dish, 13 x 9 x 2 inches. Cook and drain noodles as directed on package.2. Heat 5 cups water to boiling in 3-quart saucepan. Add asparagus heat to boiling. Boil 3 to 4 minutes or until crisp-tender drain. Place asparagus in bowl. Toss with oil and lemon pepper seasoning salt.3. Melt butter in 2-quart saucepan over medium heat. Stir in flour. Cook 1 minute, stirring constantly. Stir in broth, milk and marjoram. Heat to boiling, stirring constantly. Stir in chicken, 1/4 cup of the bell peppers and 1/2 cup of the Parmesan cheese. Cook about 2 minutes or until hot.4. Spread about 1/2 cup of the chicken mixture in baking dish. Top with 3 noodles, 1 1/2 cups chicken mixture, half of the asparagus and 1 cup of the mozzarella cheese. Repeat layers, starting with noodles. Top with remaining 3 noodles.5. Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff peaks form. Spread over top of lasagna. Sprinkle with remaining 1/4 cup bell peppers and 1/4 cup Parmesan cheese. Bake uncovered 40 to 45 minutes or until hot in center and top is golden brown. Let stand 10 minutes before cuttingwing it!The whipping cream and cheese mixture that top this recipe form a pretty, golden brown, crispy topping. To "whip" up this topping in a flash, make sure that your cream is as cold as possible and chill the beaters and bowl for a free minutes in the freezer.1 SERVING: Calories 455 (Calories from Fat 200) Fat 22g (Saturated 10g) Cholesterol 70mg Sodium 870mg Carbohydrate 34g (Dietary Fiber 2g) Protein 30g * % DAILY VALUE: Vitamin A 36% Vitamin C 28% Calcium 40% Iron 14% * DIET EXCHANGES: 2 Starch, 1 Vegetable, 3 Medium-Fat Meat, 1 Fat * CARBOHYDRATE CHOICES: 2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.