Chicken Lasagna With Stove Top Stuffing Recipes

Steps:

• Saute onion and celery until translucent and tender.
• Boil lasagna noodles as directed.
• In a large bowl, mix chicken, stuffing, chopped broccoli, miracle whip, and celery/onion mixture.
• To make the "sauce", in a separate bowl, empty the cans of soup.
• Refill one can with skim milk and add to the soup, season with salt and pepper, and whisk until combined.
• Spray a 9x13 pan with cooking spray, then coat the bottom with about a cup of the sauce.
• Lay 3 lasagna noodles into the pan and drizzle with a bit more sauce.
• Top with half of the chicken/stuffing mixture and more sauce.
• Repeat, adding lasagna noodles, sauce, chicken/stuffing mixture, and more sauce, making sure to reserve some sauce for the top.
• Top with the remaining 3 lasagna noodles and the rest of the sauce.
• Bake for 1 hour, covered with aluminum foil.
• Remove from oven and let sit 15-20 minutes.
• Enjoy with a nice green salad.

Steps:

• Micro celery and onion until soft.
• Add soups, milk, and salt; mix well.
• Add cream cheese and cottage cheese.
• Heat until melted and then add cut up chicken and broccoli.
• Line a 13x9 pan with 3 cooked noodles; Cover with 112 of chicken mixture; repeat.
• Cover with stove top stuffing.
• Bake for 350 for 30-35 minutes.

Steps:

• Steam celery and onion in microwave until soft.
• Add soups, milk and salt.
• Mix well.
• Add cream cheese and cottage cheese and heat until cream cheese melts.
• Add chicken to mixture.
• Line bottom of 9x13 pan with 3 noodles; cover with 1/2 chicken mixture.
• Repeat with remaining 3 noodles and chicken mixture.
• Prepare Stove Top Stuffing according to package directions.
• Top lasagna with prepared stuffing.
• Bake a 350 degrees for 45 minutes.

Steps:

• Preheat the broiler. Fill a wide pot with 3 inches of salted water and bring to a boil. Add the noodles and cook until al dente, about 11 minutes, then drain, transfer to a cutting board and halve crosswise.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground meat and cook, stirring, until browned. Add the tomato sauce and red pepper flakes and simmer 5 minutes. Add the spinach and stir until it wilts, then add the ricotta and bring to a low simmer. Season with salt and remove from the heat. Toss the mozzarella and 4 tablespoons parmesan in a bowl.
• Cover the bottom of an 8-inch-square flameproof baking dish with a layer of slightly overlapping lasagna noodles. Top with half of the meat sauce and half of the cheese mixture. Repeat with another layer of noodles and the remaining meat sauce and cheese mixture. Cover with the remaining noodles and sprinkle with the remaining 2 tablespoons parmesan. Drizzle lightly with olive oil and broil until golden and bubbling, 3 to 5 minutes. Top with the basil.

Steps:

• In a small bowl, combine cottage cheese and cream cheese. In a large bowl, combine the chicken, soups, milk, onion and salt. , Spread half of the chicken mixture into a greased 13x9-in. baking dish. Top with 3 noodles. Spread with half of the cheese mixture. Repeat layers. Toss stuffing mix with butter; sprinkle over casserole. , Bake, uncovered, at 350° for 30-40 minutes or until bubbly and golden brown. Let stand for 10 minutes before cutting.

Steps:

• in large deep skillet, heat oil over medium-high heat; brown beef; drain off any fat. Reduce heat to medium and add garlic, onion, basil, salt and pepper. Cook, stirring often, for 5 min or until onion is softened.
• Add Milk and bring to boil, reduce heat and boil gently until about two-thirds of the liquid is absorbed. Stir in pasta sauce and cavatappi and 1 cup of water, bring to boil. Cover, reduce heat to medium=low and simmer, stirring occasionally, for about 10 min or until pasta is almost tender.
• Meanwhile, in bowl, whisk egg and ¼ cup parmesan. Stir in spinach. Drop mixture by large sponfuls on top of pasta mixture. Cover and simmer for 10 min longer or until pasta is tender. Sprinkle with remaining 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.

Steps:

• Heat oven to 350°F.
• Brown meat in large skillet on medium-high heat; drain. Stir in 1 cup spaghetti sauce and water; bring to boil. Remove from heat. Add stuffing mix; stir just until moistened.
• Mix egg, ricotta and Parmesan until blended. Spread half the stuffing mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; cover with half the ricotta mixture. Top with layers of 1/2 cup each of the remaining sauce and mozzarella. Repeat stuffing, ricotta and sauce layers; sprinkle with remaining mozzarella.
• Bake 40 min. or until heated through. Let stand 5 min. before serving.

Steps:

• In 12-inch skillet or 4-quart Dutch oven, cook sausage and onion over medium-high heat, stirring occasionally, until sausage is no longer pink; drain.
• Stir remaining ingredients except cheese and basil into sausage. Heat to boiling, stirring occasionally.
• Reduce heat to medium; simmer uncovered about 10 minutes or until pasta is tender. Sprinkle with cheese. Let stand 2 minutes. Garnish with basil.

Steps:

• Preheat oven to 400°.
• Combine stuffing mix and water in large bowl and let stand for 5 minutes.
• Stir in eggs.
• Pound chicken breasts to 1/4" thickness.
• Spread stuffing mixture evenly onto chicken breasts to within 1/2" of edges.
• Roll up from one of the short sides to enclose stuffing.
• Place seam side down in 13x9 baking pan.
• Mix together soup and milk and pour over chicken.
• Sprinkle with paprika.
• Bake for 30 minutes or until chicken is done.