Chicken Lasagna Casserole 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

CHICKEN LASAGNA RECIPE



Chicken Lasagna Recipe image

This white sauce Chicken Lasagna is so satisfying with layers of lasagna noodles and tender chicken in a creamy spinach sauce.

Provided by Natasha Kravchuk

Categories     Easy/Medium

Time 1h25m

Number Of Ingredients 17

9 lasagna noodles (cooked al dente)
4 cups shredded rotisserie chicken (or cooked from 2 lbs chicken breast)
1 Tbsp olive oil
1 medium onion (finely chopped)
4 Tbsp unsalted butter
1/3 cup all-purpose flour
2 1/2 cups chicken broth
1 1/2 cups half and half ((or equal parts of heavy cream and milk))
5 oz fresh spinach (coarsely chopped)
2 tsp sea salt
1/2 tsp black pepper
3 garlic cloves (minced)
15 oz ricotta
1 large egg
1/4 cup parsley
1/4 cup parmesan cheese
3 cups mozzarella cheese (12 oz by weight, divided (reserve 1 cup for topping))

Steps:

  • Preheat oven to 375˚F. Cook pasta in a large pot of salted water until al dente according to package instructions then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together. Shred 4 cups of chicken.
  • Place a pot or large saucepan over medium heat, add 1 Tbsp olive oil and saute onions for 3-4 minutes or until softened. Add 4 Tbsp butter and whisk in 1/3 cup flour. Continue whisking 3 minutes or until flour mixture is golden.
  • Add 2 1/2 cups chicken broth, 1 1/2 cups half and half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer 5 minutes until thickened to a light gravy consistency.
  • Add minced garlic and chopped spinach, and stir to combine then remove from heat.
  • In a large bowl, whisk together: ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley.
  • Add a little bechamel sauce on the bottom of a 9x13 casserole dish, add 3 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken then ladle 1/3 of spinach sauce over the chicken.
  • Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce
  • Add 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.
  • Cover and Bake: Arrange 10-12 toothpicks over the top to keep the foil from touching the cheese then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 45 minutes then uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing.

Nutrition Facts : Calories 337 kcal, Carbohydrate 24 g, Protein 18 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 73 mg, Sodium 670 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CHICKEN LASAGNA



Chicken Lasagna image

A delicious chicken lasagna with a creamy cheese sauce is a family favorite!

Provided by Holly Nilsson

Categories     Main Course

Time 1h45m

Number Of Ingredients 18

12 lasagna noodles (cooked and cooled)
4 cups cooked chicken
3 cups vegetables (cooked and cooled)
10 oz frozen chopped spinach (defrosted and squeezed dry)
2 cups cottage cheese (or ricotta cheese)
2 eggs
2 tablespoons parsley
4 cups mozzarella (divided)
⅔ cup shredded parmesan cheese (divided)
⅓ cup butter
1 onion (diced)
2 cloves garlic (minced)
¼ cup flour
2 cups milk
2 cups chicken broth
4 oz cream cheese
1 teaspoon dried basil
½ teaspoon oregano

Steps:

  • Preheat oven to 350°F.

Nutrition Facts : Calories 411 kcal, Carbohydrate 25 g, Protein 27 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 102 mg, Sodium 614 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

CREAMY CHICKEN LASAGNA



Creamy Chicken Lasagna image

Craving comfort food? Try this creamy lasagna with layers of tasty chicken and four cheeses.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h50m

Yield 8

Number Of Ingredients 13

12 uncooked lasagna noodles (12 oz)
1 tablespoon butter or margarine
3/4 cup chopped green bell pepper
3/4 cup chopped onions (1 1/2 medium)
1/3 cup milk
2 cans (10 3/4 oz each) condensed cream of chicken soup
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
1 container (12 oz) small-curd cottage cheese
3 cups diced cooked chicken
2 cups shredded mozzarella cheese (8 oz)
1 cup shredded Cheddar cheese (4 oz)
1/2 cup grated Parmesan cheese

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
  • Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Cook bell pepper and onions in butter, stirring occasionally, until crisp-tender; remove from heat. Stir in milk, soup, basil and pepper.
  • Place 4 noodles in baking dish. Top with about 1 cup of the soup mixture, half of the cottage cheese, 1 1/2 cups of the chicken, 2/3 cup mozzarella cheese and 1/3 cup Cheddar cheese. Repeat layers once, starting with noodles. Place remaining 4 noodles over top. Top with remaining soup mixture, mozzarella cheese and Cheddar cheese. Sprinkle Parmesan cheese over top.
  • Bake uncovered 50 to 55 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 520, Carbohydrate 36 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 2 g, Protein 40 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 4 g, TransFat 1/2 g

LASAGNA CASSEROLE



Lasagna Casserole image

While growing up, this was the meal I always wanted on my birthday. Mother made the sauce from scratch, but I use store-bought spaghetti sauce to save time. Replace the ground beef with Italian sausage if you want more spice. -Deb Morrison, Skiatook, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 11

1 pound ground beef
1/4 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper, divided
1 pound medium pasta shells, cooked and drained
4 cups shredded part-skim mozzarella cheese, divided
3 cups 4% cottage cheese
2 large eggs, lightly beaten
1/3 cup grated Parmesan cheese
2 tablespoons dried parsley flakes
1 jar (24 ounces) pasta sauce

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside. , In a large bowl, combine the pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper. Transfer to a greased shallow 3-qt. or 13x9-in. baking dish. Top with beef mixture and spaghetti sauce (dish will be full). , Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, until bubbly and cheese is melted, 15 minutes longer. Let stand for 10 minutes before serving. Freeze option: Sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 667 calories, Fat 30g fat (14g saturated fat), Cholesterol 157mg cholesterol, Sodium 1209mg sodium, Carbohydrate 56g carbohydrate (12g sugars, Fiber 4g fiber), Protein 44g protein.

CHICKEN CACCIATORE LASAGNA



Chicken Cacciatore Lasagna image

Tender braised chicken loaded with those familiar Cacciatore flavors is layered with fresh pasta and a luxurious béchamel sauce to create this decadent lasagna.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 15

1/4 cup extra-virgin olive oil, plus more for drizzling
2 1/2 pounds skinless, boneless chicken thighs
Kosher salt and freshly ground pepper
2 onions, finely chopped
4 cloves garlic, minced
1 tablespoon minced fresh rosemary
3/4 cup dry white wine
4 bay leaves (preferably fresh)
2 28-ounce cans whole San Marzano tomatoes, crushed by hand
1 1/4 pounds fresh lasagna noodles
4 tablespoons unsalted butter, plus more for the dish
1/4 cup all-purpose flour
4 cups whole milk
Pinch of freshly grated nutmeg
1 1/2 cups grated Parmesan cheese, plus more for topping

Steps:

  • Heat the olive oil in a large pot over medium-high heat. Season the chicken with salt and pepper. Working in two batches, add the chicken to the pot and cook until browned, 4 to 5 minutes per side. Remove to a plate. Add the onions to the pot and cook, stirring, until browned, 3 to 5 minutes. Add the garlic and rosemary and cook, stirring, until softened, about 30 seconds. Stir in the wine, scraping up any browned bits, and simmer until reduced by half, 1 to 2 minutes. Return the chicken and its juices to the pot.
  • Add 3 bay leaves to the pot along with the tomatoes, 3/4 teaspoon salt and a few grinds of pepper. Bring the sauce to a boil and stir, then reduce the heat and simmer, stirring occasionally, until the chicken is tender and the sauce is thickened, 25 to 30 minutes. Let cool.
  • Meanwhile, bring a large pot of salted water to a boil. Fill a large bowl with ice water. Line a baking sheet with a kitchen towel. Cook the lasagna noodles in the boiling water a few at a time until just al dente, 2 minutes. Carefully remove the noodles with a slotted spoon, transfer to the ice water and let cool, then remove the noodles to the baking sheet and blot dry. Drizzle the noodles very lightly with olive oil to prevent sticking; set aside. Preheat the oven to 375 ̊ F.
  • Make the béchamel: Melt the butter in a large saucepan over medium heat. Whisk in the flour; cook, whisking constantly, until smooth, 1 to 2 minutes. Increase the heat to medium high and whisk in 1 cup milk until combined. Continue whisking in the remaining 3 cups milk, 1 cup at a time, until combined. Add the remaining bay leaf, a big pinch each of salt and pepper and the nutmeg and cook, whisking, until the sauce comes to a simmer. Reduce the heat to maintain a simmer and cook until thickened, 5 to 7 minutes. Season with salt and pepper and let cool slightly, about 10 minutes. Discard the bay leaf.
  • Butter a 9-by-13-inch baking dish. Shred the chicken in the sauce with two forks; discard the bay leaves. Spread 1 1/2 cups of the chicken sauce in the baking dish and top with a layer of noodles, overlapping them slightly and trimming if necessary. Top with another layer of the chicken sauce, 1/2 cup béchamel and 1/4 cup Parmesan. Repeat the layering three more times (noodles, chicken sauce, béchamel, Parmesan), then top with a final layer of noodles (you might not use all of the noodles). Top with the remaining béchamel and parmesan. Put the lasagna on a rimmed baking sheet.
  • Bake the lasagna until bubbling around the edges and lightly browned on top, 30 to 35 minutes. Let sit 15 minutes before serving. Top with more Parmesan.

SKILLET CHICKEN LASAGNA



Skillet Chicken Lasagna image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 14

12 ounces bow tie pasta
2 tablespoons olive oil
2 boneless, skinless chicken breasts, sliced or diced
1 tablespoon Italian seasoning or herbes de Provence
Salt
1 medium onion, diced
2 cloves garlic, minced
1 cup low-sodium chicken broth
1 jar good-quality marinara sauce (14 to 16 ounces)
1 teaspoon red pepper flakes
1 cup grated mozzarella cheese, plus more if needed
1/2 cup whole milk ricotta cheese, plus more if needed
1/4 cup grated Parmesan, plus more if needed and for serving
12 fresh basil leaves, cut into chiffonade or chopped, plus more if needed and for serving

Steps:

  • Cook the pasta according to the package instructions; drain and set aside.
  • Heat the oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning and some salt. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.
  • Add the onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add the broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2 to 3 minutes to let the broth reduce. Add the marinara sauce and red pepper flakes, bring to a simmer and simmer for 10 minutes.
  • Turn off the heat and add the drained pasta, mozzarella, ricotta, Parmesan and basil. Add the cooked chicken on top. Toss to combine, then add more of the mozzarella, ricotta, Parmesan or basil until the sauce is just how you like it. Serve with a sprinkling of Parmesan and a little basil on top.

CHICKEN LASAGNA CASSEROLE



Chicken Lasagna Casserole image

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

Provided by pintouwec

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of mushroom soup
6 ounces skim milk
1 teaspoon seasoning salt
1 1/2 teaspoons dry parsley flakes
2 tablespoons butter
3/4 teaspoon oregano
3 cups cooked chicken
5 ounces lasagna noodles, cooked
2/3 cup reduced-fat mozzarella cheese
3 tablespoons parmesan cheese, grated
2 tablespoons sesame seeds

Steps:

  • Combine soup, evaporated milk, seasoned salt, parsley and 1/4 teaspoon oregano.
  • Add chicken.
  • Layer half of the noodles in a buttered 2-quart oblong pan.
  • Add half of the soup mixture and half of the mozzarella cheese.
  • Repeat layers.
  • Combine parmesan cheese, sesame seeds and 1/2 teaspoon oregano.
  • Sprinkle on top.
  • Dot with butter.
  • Bake, uncovered in over preheated to 375 degrees for 30 minutes.
  • Let stand 10 minutes before cutting. Serves 6-8.

Nutrition Facts : Calories 347.8, Fat 12.2, SaturatedFat 4.5, Cholesterol 65.5, Sodium 249.4, Carbohydrate 33.1, Fiber 8.7, Sugar 2.3, Protein 28.9

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