Chicken Lasagna With Tarragon Cheese Sauce Recipes

CHEESY CHICKEN LASAGNA

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.

WHITE CHEESE CHICKEN LASAGNA

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.

INCREDIBLE CHICKEN LASAGNA

Steps:

• In a large skillet, melt margarine and saute onion, and mushrooms.
• Stir in soup, alfredo sauce, pimentos, wine, tarragon, and basil. Reserve 1/3 of the sauce for top of lasagna.
• Drain spinach well between several layers of paper towels. The spinach needs to be completely drained.
• In another large bowl, combine spinach, ricotta, parmesan and egg and mix well.
• Spray a 10x15 inch baking dish with non-stick cooking spray and place 3 noodles in dish. Make sure 10x15 dish is full size with a depth of 2 1/2 inches.
• Layer with half of remaining sauce, spinach-ricotta mixture, and chicken. The spinach ricotta mixture may be dry, that is ok, and you might have to spoon it over the sauce and spread it out.
• Sprinkle with 1 1/2 cups cheddar cheese.
• Repeat the layer, starting with the sauce, but save some sauce for the topping.
• Top with the last 3 noodles and reserved sauce.
• Cover and bake at 350°F for 45 minutes.
• Remove from oven, and sprinkle remaining cheese on top.
• Return to oven uncovered and bake for 5 minutes or just until cheese melts.
• Let stand for 10 minutes before serving.

CHICKEN LASAGNA WITH TARRAGON-CHEESE SAUCE

Steps:

• Heat oven to 325°. Grease rectangular baking dish, 11 x 7 x 1 1/2 inches. Cook and drain noodles as directed on package.
• Melt butter in 12-inch skillet over medium heat. Cook mushrooms and onion in butter, stirring occasionally, until tender. Stir in broth, 1 tablespoon of the tarragon, the salt and pepper. Heat to boiling; reduce heat to low. Stir in cream cheese and Swiss cheese until melted. Stir in chicken and pimientos.
• Cut noodles crosswise in half. Arrange 6 pieces, overlapping edges, in baking dish. Spread half of the sauce over noodles. Repeat layers of noodles and sauce. Cover and bake 25 to 30 minutes or until hot in center and bubbly around edges. Sprinkle with remaining 1 tablespoon tarragon. Let stand 10 minutes before cutting.

CHICKEN LASAGNA WITH TARRAGON-CHEESE SAUCE

Steps:

• 1. Heat oven to 325°. Grease rectangular baking dish, 11 x 17 x 1 1/2 inches. Cook and drain noodles as directed on package.2. Melt butter in 12-inch skillet over medium heat. Cook mushrooms and onion in butter, stirring occasionally, until tender. Stir in broth, 1 tablespoon of the tarragon, the salt and pepper. Heat to boiling reduce heat to low. Stir in cream cheese and Swiss cheese until melted. Stir in chicken and pimentos.3. Cut noodles crosswise in half. Arrange 6 pieces, overlapping edges, in baking dish. Spread half of the sauce over noodles. Repeat layers of noodles and sauce. Cover and bake 25 or 30 minutes or until hot in center and bubbly around edges. Sprinkle with remaining 1 tablespoon tarragon. Let stand 10 minutes before cutting.1 SERVING: Calories 385 (Calories from Fat 215) Fat 24g (Saturated 13g) Cholesterol 90mg Sodium 560mg Carbohydrate 20g (Dietary Fiber 1g) Protein 22g * % DAILY VALUE: Vitamin A 20% Vitamin C 6% Calcium 22% Iron 12% * DIET EXCHANGES: 1 Starch, 3 High-Fat Meat * CARBOHYDRATE CHOICES: 1From "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.