Creamy Chicken Lasagna Recipes

Steps:

• Cook chicken breasts and cut into small cubes (less than 1/2 inch).
• Cook noodles in boiling water until almost done.
• Drain and rinse in cold water.
• Lay flat on baking sheet and cover with plastic wrap while you make sauce.
• Drain tomatoes.
• Squeeze out excess juice and cut into bite-sized cubes.
• Cook onion and celery in butter in large pan for about 2 minutes or until softened.
• Add flour and stir over low heat for another minute.
• Stir in dried herbs and chicken.
• Slowly add stock and milk or cream.
• Boil for about 1 minute.
• Add carrots and cook for 5 minutes.
• Stir in tomatoes.
• Season with salt and pepper and remove from heat.
• Spoon enough sauce to cover the bottom of a 10x12-inch baking pan.
• Use 1/3 of noodles per layer and 1/2 of chicken mixture and 1/3 of mozzarella cheese per layer.
• From bottom, layer noodles, chicken mixture, mozzarella.
• Repeat with noodles, chicken and mozzarella.
• Top with final noodle layer.
• Sprinkle with remaining cheese.
• Cover with foil and bake at 375° until bubbling (about 40 minutes).
• Uncover and brown under broiler for about 5 minutes to brown top slightly.
• Let stand 5 to 10 minutes before cutting and serving.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.
• Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.
• Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.
• Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
• Bake for 45 minutes in the preheated oven.

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.
• Spray cooking spray inside of large baking dish (13x9x2).
• Cool and drain noodles.
• In a bowl, take cheeses (keep a little mozzarella out for the very top), with 3 eggs.
• In another pan- melt butter.
• Cook chopped green pepper and onion in butter.
• Remove from heat and stir in milk, soup, pepper, basil.
• Put of the soup mixture in the bottom of baking dish to help from sticking.
• Line a single layer of noodles in baking dish.
• Take cheese mixture and spread on top of the layer of noodles. (if your spread needs to be thinner, add a little milk to cheese spread).
• Sprinkle some chopped broccoli on top next.
• Put soup mixture on top.
• Repeat layers until you are to the top.
• Bake for 45 minutes, take out and top with remaining mozzarella cheese.
• Bake for an additional 10 minutes or until cheese on top is a melted.

Steps:

• Cook noodles according to package directions. Meanwhile, in a large saucepan, combine cornstarch and milk until smooth. Whisk in the broth, tomato sauce, Parmesan cheese, garlic, mustard, basil, nutmeg and cayenne. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat., Drain noodles. Spread 1/4 cup sauce into a greased 13x9-in. baking dish. Set aside 1 cup sauce. Stir chicken and tomatoes into the remaining sauce. , Layer four noodles and half of the chicken mixture in baking dish. Repeat layers. Top with remaining noodles; spread with reserved sauce. Sprinkle with cheddar cheese and paprika., Cover and bake at 350° for 45-50 minutes or until bubbly. Let stand for 15 minutes before cutting. Sprinkle with parsley.

Steps:

• Heat oven to 350°F.
• Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until blended; stir in 2 Tbsp. basil. Reserve half; mix remaining half with the chicken mixture.
• Spread half of the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
• Bake 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

Steps:

• Preheat oven to 375°. Cook lasagna noodles according to package directions., Meanwhile, sprinkle chicken with herbs de Provence, 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chicken in oil over medium heat for 5-7 minutes or until no longer pink; set aside., In a large bowl, combine ricotta, 1/4 cup Parmesan cheese, milk, parsley and remaining salt and pepper. Add chicken., Drain noodles. Spread 1 cup spaghetti sauce into a greased 13x9-in. baking dish. Spread 1/3 cup chicken mixture over each noodle; carefully roll up. Place seam side down over sauce. Top with remaining sauce and Parmesan cheese., Cover and bake 30 minutes. Uncover; top with mozzarella cheese. Bake 15-20 minutes longer or until bubbly and cheese is melted. Top with additional parsley if desired.

Steps:

• Bring large pot of slightly salted water to boil. Cook noodles 8-10 minutes. Drain, rinse with cold water and set aside.
• Shred or cube cooked chicken.
• Preheat oven to 350 degrees. Dissolve boullion cube in hot water.
• In large bowl, mix chicken with bullion, cream cheese, and 1 cup of mozzarella cheese (sometimes I also add a dash of garlic salt and Italian seasoning just to give it at little more flavor).
• Spread 1/3 of spaghetti sauce in the bottom of a 9x13" dish. Cover with half of chicken mixture (drop by using 2 spoons) and top with 3 noodles. Repeat. Top with remaining sauce and sprinkle with remaining mozzarella cheese and then top with some fresh Parmesan cheese.
• Bake for 35-40 minutes in preheated oven.