Heavenlychickenlasagna Recipes

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SARAH'S CHICKEN LASAGNA



Sarah's Chicken Lasagna image

This recipe is very different from the tomato based lasagna. It is a creamy lasagna, and very good. This freezes well, and can be prepared in advance.

Provided by Sarah Young

Categories     Main Dish Recipes     Pasta     Chicken

Yield 9

Number Of Ingredients 13

8 lasagna noodles
3 tablespoons butter
¾ cup milk
¼ cup chopped pimento peppers
½ teaspoon dried basil
3 cups diced, cooked chicken meat
½ cup grated Parmesan cheese
½ cup chopped green bell pepper
½ cup chopped onion
2 (10.75 ounce) cans condensed cream of chicken soup
1 (6 ounce) can sliced mushrooms, drained
1 (16 ounce) package creamed, small curd cottage cheese
2 cups shredded processed cheese

Steps:

  • Cook noodles in a large pot of boiling water until done. Rinse, and drain. Set aside.
  • In a medium saucepan, saute green pepper and onions in butter or margarine over medium heat. Stir in undiluted soup, milk, mushrooms, pasteurized cheese, pimento, and basil.
  • Place half of the noodles in 13 x 7 x 2 inch baking dish. Layer with half of the cream sauce, 1/2 cottage cheese, 1/2 diced chicken, and 1/2 Parmesan cheese. Repeat layers.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes.

Nutrition Facts : Calories 464 calories, Carbohydrate 28.4 g, Cholesterol 95 mg, Fat 24 g, Fiber 1.6 g, Protein 33.5 g, SaturatedFat 12.4 g, Sodium 1350.6 mg, Sugar 6.2 g

MEXICAN CHICKEN LASAGNA



Mexican Chicken Lasagna image

Valonda Seward of Hanford, California shares this lively meal that features the full flavors of Southwestern cooking with just a few everyday ingredients. For those rushed for time, leftover or rotisserie chicken work great in this delicious entree.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 10

1 cup chopped onion
1 tablespoon canola oil
1 garlic clove, minced
4 cups cubed cooked chicken
3 cans (10 ounces each) enchilada sauce
2 large eggs
1 carton (15 ounces) ricotta cheese
1/2 cup minced fresh cilantro
12 no-cook lasagna noodles
4 cups shredded Mexican cheese blend

Steps:

  • In a large skillet, cook onion in oil over medium heat until tender. Add garlic; cook 1 minute longer. Stir in chicken and enchilada sauce. Bring to a boil. , Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro., Spread 3/4 cup chicken mixture into a greased 13x9-in. baking dish. Layer with three noodles, 2/3 cup ricotta mixture, 3/4 cup chicken mixture and 1 cup shredded cheese. Repeat layers twice. Top with remaining noodles, sauce and shredded cheese., Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 396 calories, Fat 22g fat (12g saturated fat), Cholesterol 124mg cholesterol, Sodium 757mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.

HERBED CHICKEN LASAGNA



Herbed Chicken Lasagna image

For a cooking class several years ago, I lightened up a classic lasagna and created this chicken version. It was preferred over the traditional dish in taste tests in my class and by my family and friends as well. -Dena Stapelman, Laurel, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 15

10 uncooked lasagna noodles
1 pound boneless skinless chicken breasts
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (12 ounces) tomato paste
1-1/2 cups sliced fresh mushrooms
1/4 cup chopped onion
1 tablespoon dried basil
1-3/4 teaspoons salt, divided
1/8 teaspoon garlic powder
3 cups 2% cottage cheese
1/2 cup egg substitute
1/2 cup grated Parmesan cheese
1/3 cup minced fresh parsley
1/2 teaspoon pepper
2 cups shredded part-skim mozzarella cheese

Steps:

  • Cook noodles according to package directions. Meanwhile, broil chicken 6 in. from the heat until juices run clear; let stand for 15 minutes or until cool enough to handle. Shred chicken with two forks. Drain noodles; set aside., In a large nonstick skillet, combine the shredded chicken, tomatoes, tomato paste, mushrooms, onion, basil, 3/4 teaspoon salt and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes. In a bowl, combine the cottage cheese, egg substitute, Parmesan cheese, parsley, pepper and remaining salt., In a 13x9-in. baking dish coated with cooking spray, place half of the noodles, overlapping them. Layer with half of the cheese mixture, chicken mixture and mozzarella. Repeat layers. Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover; bake 5 minutes longer. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 240 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 1038mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

HEAVENLY CHICKEN LASAGNA



Heavenly Chicken Lasagna image

Make and share this Heavenly Chicken Lasagna recipe from Food.com.

Provided by LMillerRN

Categories     Chicken

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 16

1 tablespoon butter or 1 tablespoon margarine
1/2 large onion
1 (10 1/2 ounce) can reduced-fat cream of chicken soup, undiluted
1 (10 ounce) container refrigerated reduced-fat alfredo sauce
1 (7 ounce) jar diced pimentos, undrained
1 (6 ounce) jar sliced mushrooms, drained
1/3 cup dry white wine
1/2 teaspoon dried basil
1 (10 ounce) package frozen chopped spinach, thawed
1 cup cottage cheese
1 cup ricotta cheese
1/2 cup grated parmesan cheese
1 large egg, lightly beaten
9 lasagna noodles, cooked
2 1/2 cups chopped cooked chicken
3 cups shredded sharp cheddar cheese, divided

Steps:

  • Melt butter in a skillet over medium-high heat. Add onion, and sauté 5 minutes or until tender. Stir in soup and next 5 ingredients. Reserve 1 cup sauce.
  • Drain spinach well, pressing between layers of paper towels.
  • Stir together spinach, cottage cheese, and next 3 ingredients.
  • Place 3 lasagna noodles in a lightly greased 13- x 9-inch baking dish. Layer with half each of sauce, spinach mixture, and chicken. Sprinkle with 1 cup Cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup sauce. Cover and chill up to 1 day ahead.
  • Bake at 350° for 45 minutes. Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving.

Nutrition Facts : Calories 501.9, Fat 26.8, SaturatedFat 15.4, Cholesterol 132.7, Sodium 575.5, Carbohydrate 26.4, Fiber 2.8, Sugar 2.8, Protein 37.2

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