Double Cheddar Rotisserie Chicken Lasagna Recipes

Steps:

• Melt butter in a large skillet over medium-high heat. Saute carrots and onion for about 4 minutes. Add garlic during the last few seconds so that it becomes fragrant but does not burn.
• Combine broccoli and chicken broth in a microwave-safe bowl. Steam in the microwave until tender, about 3 minutes. Drain off chicken broth. Coarsely chop the florets and add to the carrot mixture. Stir to combine and set aside.
• Remove skin from the rotisserie chicken. Using a sharp knife, carefully separate pieces. Cut meat into small cubes, making sure to pick through and discard any bones.
• Combine butter and flour in a heavy saucepan over medium heat. Stir to form a paste. Slowly pour in milk. Cook, whisking constantly, until sauce thickens, about 7 minutes. Stir in white Cheddar cheese and garlic salt.
• Preheat the oven to 350 degrees F (175 degrees C).
• Set aside 1/2 cup Cheddar cheese for the topping. Spread about 1/2 cup of the sauce over the bottom of an 8x8-inch casserole dish. Add a layer of lasagna noodles, broccoli mixture, cheese, and chicken. Repeat layers, ending with sauce. Sprinkle reserved Cheddar cheese and panko bread crumbs over the top.
• Cover lasagna with foil and bake in the preheated oven for 35 minutes. Uncover and bake for 5 minutes more. Allow to rest for 7 minutes before serving.

Steps:

• Heat butter in 2 qt saucepan over low heat until melted.
• Add garlic.
• Stir in flour and salt.
• Cook, stirring constantly until bubbly.
• Remove from heat and stir in milk and broth.
• Heat to boiling, stirring constantly.
• Stir in mozzarella, 3/4 cup Parmesan, onion, basil, oregano, parsley and pepper.
• Cook over low heat stirring constantly until cheese is melted.
• Spread 1/4 of the cheese sauce (about 1 1/2 cups) in ungreased 13x9 dish and top with 3 or 4 noodles (cooked or uncooked, your preference), overlapping if necessary.
• Spread 1/2 of the cottage cheese over noodles.
• Repeat with 1/4 of cheese sauce, 3-4 noodles, and remaining cottage cheese.
• Top with chicken, spinach, 1/4 of cheese sauce, remaining noodles, and remaining cheese sauce.
• Sprinkle with 3/4 cup Parmesan and 1/4 cup parmigiano-reggiano cheese.
• Cook uncovered at 350°F 20-30 minutes until nice and bubbly.
• Let stand 10 minutes before cutting.

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• For the sauce; in a skillet melt butter over medium heat.
• Add in onion and saute for about 5 minutes, adding in the garlic the last 2 minutes.
• Stir in the undiluted cream of chicken soup, alfredo sauce, pimientos with juice, mushrooms, white wine and basil; simmer over low heat for about 15-20 minutes.
• Season the sauce with salt and pepper to taste (you can prepare the sauce well in advance if desired).
• Set about 1 cup of the sauce aside for the top of the noodles (if doubled the sauce then set aside 2 cups).
• For filling mixture; In a bowl mix together the drained chopped spinach, cottage cheese, ricotta, garlic powder, Parmesan cheese, egg, and mozzarella cheese (if using) season the mixture with salt and pepper.
• Place 3 cooked lasagna noodles in the bottom of the prepared baking dish.
• Layer with HALF of the sauce (not the 1 cup of reserved sauce, that will go on top of the casserole).
• Then half of the spinach mixture and then HALF the chicken, then about 1 cup of cheddar cheese (you can use more cheese if desired).
• Place 3 lasagna noodles on top of the cheddar cheese then repeat the procedure.
• Top with the 3 remaining noodles and the reserved 1 cup of sauce.
• At this point you can cover and refrigerate for up to 1 day.
• Bake covered for about 45 minutes, uncovered and sprinkle with about 1 cup cheddar cheese.
• Return to oven and bake uncovered for another 10 minutes.

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) baking dish with cooking spray.
• In 3-quart saucepan, melt butter over medium heat. Stir in onion, bell pepper and serrano chile; cook about 6 minutes or until vegetables are softened. Stir in flour and taco seasoning mix; cook 1 minute, stirring constantly. Gradually beat in milk with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; beat in Kraft™ Velveeta™ cheese and 2 cups of the Cheddar cheese with whisk until melted. Reserve 3/4 cup of the sauce.
• To remaining sauce, add chicken and green chiles.
• Spread reserved 3/4 cup sauce in baking dish. Top with 3 noodles. Spread 2 1/4 cups of the chicken mixture over noodles. Repeat 3 more times. Sprinkle remaining 1 cup Cheddar cheese over top of chicken mixture. Cover with foil; bake 20 minutes.
• Remove foil; sprinkle with tortilla chips. Bake 20 to 25 minutes longer or until bubbly and hot in center. Top with green onions. Let stand 15 minutes before cutting.

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef with onion and garlic over medium-high heat until browned, 5-7 minutes; drain. Stir in herbs and tomato sauce. In a bowl, mix eggs, cottage cheese, Parmesan cheese, cheddar cheese and 1/2 cup mozzarella cheese., Spread 1 cup meat sauce into a greased 13x9-in. baking dish; layer with 4 noodles, cottage cheese mixture, an additional 4 noodles and half the remaining meat sauce. Repeat last 2 layers. Sprinkle with Italian seasoning and remaining mozzarella cheese., Cover with greased foil; bake until cheese is melted, 50-55 minutes. Let stand 10 minutes before serving. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake lasagna as directed until heated through and a thermometer inserted in center reads 165°, increasing time to 1 to 1-1/2 hours.