Jacs Ground Chicken Lasagna Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Heat the butter in a large saucepan over medium heat. Add the onions and green peppers and cook, stirring occasionally, until they are soft and translucent, about 15 minutes. Add the chicken, pimientos, mushroom soup, and chicken broth. Simmer the mixture until the flavors blend and the sauce thickens slightly, about 5 minutes.
• Spoon about 1/3 of the chicken mixture into a medium baking dish. Arrange 2 of the noodles over the chicken; repeat layers of chicken and noodles twice more. Top the lasagna with cheese, cover with aluminum foil and bake for 20 minutes. Uncover and bake until the cheese is nicely browned, about 10 minutes. Remove the lasagna from the oven and allow it to set for 5 minutes, then serve.

Steps:

• In a large skillet, cook chicken over medium heat until no longer pink. Add the celery, green pepper and onion; cook and stir 5 minutes longer or until tender. Stir in the tomatoes, water, tomato paste, Cajun seasoning and sugar. In a small bowl, combine cheeses. , Spread 1 cup meat sauce in a greased oval 5- or 6-qt. slow cooker. Layer with 3 noodles (breaking noodles if necessary to fit), a third of the remaining meat sauce and a third of the cheese mixture. Repeat layers twice. Cover and cook on low for 3-4 hours or until noodles are tender.

Steps:

• Brown chicken then add spaghetti sauce till hot.
• Boil lasagna noodles until tender.
• Begin by layering a 9x13-inch pan with noodles.
• Spread ricotta cheese on noodles.
• Add sauce, olives, and mozzarella cheese.
• Then add another layer of noodles.
• Repeat three time until pan is full.
• Nake sure top layer has extra cheese.
• Bake at 350°F until cheese is melted and golden brown.

Steps:

• Boil chicken and cut up.
• Mix cottage cheese, milk, soup, and cream cheese. Add the chicken to the sauce and mix.
• Then layer as follows in a 9 x 13 inch pan:.
• sauce.
• noodles.
• sauce.
• cheese.
• noodles.
• sauce.
• cheese.
• noodles.
• cheese
• Cook 45 minutes at 375 degrees. Cover for the first 35 minutes then uncover and cook 10 minutes.
• When done, let it set for 5 minutes.

Steps:

• In a saucepan, saute onion and green pepper in butter until tender. Add mushrooms; cook until tender. Remove from the heat; stir in soup, milk, pimientos and basil. In a bowl, combine the chicken, American cheese, cottage cheese and 1/4 cup Parmesan cheese., Spread a fourth of the mushroom sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles, half of the chicken mixture and a fourth of the mushroom sauce. Repeat layers of noodles, chicken and mushroom sauce. Top with the remaining noodles and mushroom sauce., Sprinkle with parsley and remaining Parmesan. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until hot and bubbly. Let stand for 15 minutes before cutting.