SPICY CHICKEN LASAGNA
Instead of spending hours at the stove making an Italian tomato sauce for your lasagna, let your slow cooker do the work. Your family will love the chicken and mushrooms in this makeover recipe of traditional lasagna.
Provided by EatingWell Test Kitchen
Categories Healthy Chicken Pasta Recipes
Time 4h15m
Number Of Ingredients 15
Steps:
- Coat a large nonstick skillet with cooking spray. Cook garlic over medium-high heat for 30 seconds. Add chicken and mushrooms and cook until the chicken is no longer pink and the mushrooms are tender and all liquid is evaporated. Remove from heat; set aside.
- Combine ricotta cheese, mozzarella cheese, oregano, and crushed red pepper in a large bowl.
- Combine pasta sauce, tomato sauce, the water, Italian seasoning, and ground pepper in another large bowl.
- To assemble, spread 1/2 cup of the sauce in the bottom of a 5- to 6-quart oval slow cooker. Top with four of the noodles, breaking and overlapping as necessary to fit. Add one third of the chicken mixture, 1 cup of the pasta sauce, one third of the cheese mixture. Top with four noodles and repeat other layers twice.
- Cover and cook on low-heat setting for 3 3/4 hours. Top with the remaining 1/2 cup pasta sauce and Parmesan. Let stand, covered, for 10 minutes before serving.
- To serve, cut the lasagna into eight portions. If desired, sprinkle each serving with basil.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 32.7 g, Cholesterol 90.4 mg, Fat 11.2 g, Fiber 3.8 g, Protein 30.3 g, SaturatedFat 5.2 g, Sodium 542.7 mg, Sugar 9 g
SPICY DORITOS® CHICKEN
A nice little twist on breaded chicken!
Provided by Chibey
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place an oven-proof rack on top of a baking sheet.
- Beat egg, water, and cayenne pepper together in a shallow bowl. Mix nacho cheese-flavored chips, bread crumbs, and black pepper together in a separate shallow bowl. Dip chicken into egg mixture until coated; transfer to chip mixture and press to fully cover on both sides. Place coated chicken on the wire rack.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 294.2 calories, Carbohydrate 19.9 g, Cholesterol 160.1 mg, Fat 10 g, Fiber 2.2 g, Protein 30.8 g, SaturatedFat 2.3 g, Sodium 311.8 mg, Sugar 0.8 g
EASY CHEESEY DORITO CHICKEN
Tasty and fun for the kids to make too
Provided by [email protected]
Time 40m
Yield Serves 5
Number Of Ingredients 4
Steps:
- Cut Chicken breasts into strips roughly fish finger sized
- Crush Cheesy doritos (or similar cheesy tortilla chips) in a bowl I get the children to do this part
- In a seperate bowl add a few good dollops of mayo and the milk and coat the chicken strips.
- Add the strips one by one to the crushed Dorito mix and coat well.
- Once coated pop onto a baking tray and pop into a pre heated oven at 190 and bake for rougly 12-15 minutes Till golden . time may vary on thickness of strips Remove from Oven and enjoy Goes nice with fries and garlic bread and garlic dip
SPICY CHICKEN LASAGNA
Lasagna on the Spicy and Mexican style. One of my favorites, esp. since I love spicy. I dont even like Chicken, but this is one recipe where I do.
Provided by Angela Marie
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place pepper halves over fire or on broiler pan rack, cut sides down. Broil or char until skins are mostly charred. Remove peppers to a saucepan, cover and let stand 10 minutes.
- Pull charred skin from peppers (some will remain), then cut peppers in 1 1/2-inch pieces.
- Preheat oven to 350 degrees F. Have a 9 x 13-inch baking dish ready.
- Spread 1/4 cup salsa over bottom of baking dish. Top with 3 noodles placed crosswise, leaving 1 inch between each.
- Whisk sour cream, milk, egg and flour in a medium bowl until blended (mixture will be thin). Pour 2/3 cup sauce over the noodles to cover. Scatter chicken, then 1/4 cup cilantro over top. Sprinkle with 1/2 cup shredded Monterey Jack cheese and dot with 2 tablespoons salsa. Cover with 3 more noodles and another 2/3 cup sauce. Top with yellow peppers, 1/2 cup cheese, the corn and 1/4 cup cilantro. Top with 3 more noodles and the remaining sauce, salsa and cheese. Cover with foil.
- Bake 40 to 45 minutes until noodles are tender. Let stand, covered, for 10 minutes. Uncover and sprinkle with remaining cilantro.
Nutrition Facts : Calories 595.8, Fat 34.6, SaturatedFat 18.9, Cholesterol 176.9, Sodium 767.5, Carbohydrate 37.1, Fiber 5, Sugar 5.9, Protein 38.9
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