WHITE SAUCE CHICKEN LASAGNA
A different but tasty spin on lasagne. This recipe is delicious. It's easy to prepare, with the convenience of using ingredients readily available in your pantry. I found the recipe on the internet originally, and have made several changes to suit our tastes. Hope you enjoy it.
Provided by Fofi4667
Categories < 4 Hours
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a rolling boil.
- Add lasagna noodles to boiling water and place lid tightly back on the pot, immediately turn heat off, don't open the pot for another 10-15 minutes (this produces perfect al dente pasta every time), Drain, and rinse with cold water and set aside.
- While pasta cooks, melt the butter in a large saucepan over low to medium heat and cook the onion and garlic in the butter until tender, stirring frequently.
- In a large bowl, mix together cream of chicken soup, sautéed onions and garlic mixture, sour cream, garlic powder, onion powder, oregano, basil, pepper, poultry seasoning, and 1/4 cup of shredded Parmesan cheese, and all of the cubed chicken.
- In a 9x13 inch casserole dish start layering as follows: place 3 cooked lasagna noodles at bottom of dish, and spread half of the chicken mixture over the noodles, sprinkle 1/4 cup of grated parmesan cheese and 1/4 cup of mozzarella over the chicken mixture.
- Create another layer by repeating above step.
- Use last 3 noodles to cover the second layer, and spread the entire top of the lasagna with the remaining 1 1/2 cups of shredded mozzarella and remaining 1/4 cup of parmesan.
- When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes @ 350 degree F (175 degrees C)
- Remove foil and continue baking, for another 15-20 minutes or until cheesee browns nicely.
- Let stand 10 minutes before serving, so lasagna can set as cheese cools (I usually let it set overnight, to allow for easier cutting).
- Sprinkle parsley over dish before serving.
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
CHICKEN BECHAMEL LASAGNE
Make and share this Chicken Bechamel Lasagne recipe from Food.com.
Provided by lamarb
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Pre heat the oven to 375 degrees.
- For the Bechmel sauce, bring the oil and butter to high heat and stir in the flour a little at a time to avoid clumping.
- Add the milk and, stirring continuously, the salt, pepper, shallots, garlic, and bay leaves.
- Simmer for about 5 minutes, stirring occasionally. Discard the bay leaves and reerve.
- For the lasagna, place the two flours and the salt in the bowl of a stand mixer. With the mixer on low speed, drizzle in the oil until a smooth dough ball is formed and pulls away from the side of the bowl. Add a little water OR a little flour if the dough is too dry OR too wet.
- Turn the dough out onto a floured board and divide in to 8 or 10 manageable hunks.
- Run each hunk through a pasta sheeter to create lasagna sheets approximately 5x9.
- Pour enough of the Bechemel into a 5x9 baking dish to just cover the bottom and lay a sheet of pasta on top of it.
- Cover this sheet with the chicken and cover that with another sheet of pasta.
- Spread the mushrooms on top and cover with another sheet.
- Continue the layering by adding the Manchego, pasta, Pecorino, pasta, Taco cheeses, and pasta.
- Cover the layers with the remaining Bechemel sauce and top with the bread crumbs.
- Bake for 25 minutes and let set up 10 minutes.
Nutrition Facts : Calories 438, Fat 17.1, SaturatedFat 4, Cholesterol 26.8, Sodium 721.8, Carbohydrate 54.7, Fiber 4.2, Sugar 5.5, Protein 17.3
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