JULIE'S CHEESY CHICKEN LASAGNA
My sister Julie has made this recipe for years and it has turned into a family favorite. Kids and adults love it and I love that it is easy to prepare and tastes wonderful. It is truly a comfort food. Goes great with a lettuce- and fruit-type salad along with garlic bread.
Provided by Joan Gerland Crabtree
Categories Main Dish Recipes Pasta Chicken
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Combine chicken, milk, ranch dressing mix, and black pepper in a skillet; bring to a boil. Reduce heat and simmer until sauce is reduced and thickened, about 20 minutes.
- Layer 4 lasagna noodles in the bottom of the prepared baking dish. Spread 1/2 the sauce over noodles. Sprinkle 1/2 the Cheddar cheese and 1/2 the mozzarella cheese over sauce. Repeat layering with remaining ingredients.
- Bake in the preheated oven until bubbling and cheeses are slightly browned, 30 to 40 minutes. Cool for 10 minutes before cutting.
Nutrition Facts : Calories 457.5 calories, Carbohydrate 29.6 g, Cholesterol 102.6 mg, Fat 22 g, Fiber 0.8 g, Protein 34.4 g, SaturatedFat 12.2 g, Sodium 641.7 mg, Sugar 10.6 g
FOUR CHEESE-CHICKEN LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Make the sauce: Heat the olive oil in a large skillet over medium heat; add the chicken and cook until browned, turning, 5 minutes. Add the onion, garlic and tomato paste and cook, stirring, until the onion softens, about 5 minutes. Add the wine and cook until mostly evaporated, about 5 minutes. Stir in 3 cups water, the tomatoes, bay leaves, parsley, 1 teaspoon salt and 1/4 teaspoon pepper; bring to a boil. Reduce the heat to medium low and simmer 50 minutes. Break up the chicken with a spoon. Cook until thickened, 20 more minutes. Remove the bay leaves.
- Prepare the lasagna: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain the noodles and drizzle with olive oil; set aside.
- Meanwhile, place the kale in a large microwave-safe bowl; add 1/2 cup water and a pinch of salt. Cover with plastic wrap and microwave until tender, 5 minutes. Drain and rinse under cold water; squeeze dry, then return to the bowl. Stir in the eggs, ricotta, half of the parmesan and the parsley. Add 1/2 teaspoon salt and a few grinds of pepper. Toss the mozzarella, asiago and the remaining parmesan in a separate bowl.
- Spread 3/4 cup of the sauce in a 9-by-13-inch baking dish. Top with one-third of the noodles, overlapping them slightly. Cover with half of the kale mixture, then 2 more cups sauce. Sprinkle with one-third of the mozzarella mixture. Repeat the layers (noodles, kale mixture, sauce, mozzarella mixture). Top with a final layer of noodles, the remaining sauce and the remaining mozzarella mixture. Set on a baking sheet.
- Loosely cover with foil and bake 40 minutes, then uncover and bake until golden and bubbly, about 25 more minutes. Let stand 30 minutes before serving.
CHEESY CHICKEN LASAGNA
When my nephews were younger, I would make their favorite meal for their birthdays...this is what they usually requested. The cheese makes it easier for kids to eat their vegetables.-Janet Lorton, Effingham, Illinois
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 9-12 servings.
Number Of Ingredients 6
Steps:
- Cook noodles according to package directions; drain. In a large saucepan, combine soup and milk. Cook and stir over low heat until blended. Remove from the heat; stir in vegetables and chicken. , In a greased 13-in. x 9-in. baking dish, layer three noodles, a third of the soup mixture and six cheese slices. Repeat layers twice., Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 261 calories, Fat 11g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 613mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.
NO-BOIL-THE-NOODLES CHEESY CHICKEN LASAGNA
This comes from my twin sister Julie. People always ask for the recipe when this dish is served, and it makes a great lunch the next day too. Hope you like it as much as our family does--and thanks, Julie, for giving me this recipe in the first place! (This is my very first recipe I've posted, so reviewers please be kind!)
Provided by Judi H
Categories One Dish Meal
Time 2h
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- In mixing bowl, stir together the sour cream, cream of chicken soup, and cottage cheese.
- Spray cooking oil spray into bottom of deep lasagna pan.
- Pour all of the chicken broth into the lasagna pan.
- Place 5-6 uncooked lasagna noodles on bottom of lasagna pan (in the chicken broth), making sure they lie flat (even if you have to break off the corners of the noodles).
- Spread 1/3 of the sour cream/soup/cottage cheese mixture over the noodles.
- Sprinkle 1/3 cooked cubed chicken and mushrooms (and spinach if using) over noodles, followed by 1 cup grated mozzarella.
- Repeat layers so you end up with 3 layers, gently pushing each layer down to pack it in and to lie as flat as possible.
- Top final mozzarella layer with grated Co-Jack or Colby cheese and sprinkle with Parmesan cheese.
- Cover dish with foil and bake at 375 degrees for 60 minutes.
- Uncover dish and bake an additional 10 minutes to lightly brown the top layer of cheese.
- Let dish stand for 10 minutes before cutting.
CHEESY CHICKEN LASAGNA
This is a recipe I have been using for quite some time that I grabbed off of realmomkitchen.com. So I figured I would put it on here to keep up with it. I love extra sauce so you might want to double it. Not sure on how many it serves, family of four and we had left overs for the next day after everyone had seconds (and some had thirds)
Provided by tiffanywood1989
Categories < 4 Hours
Time 2h30m
Yield 1 5, 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook the chicken and noodles first at the same time.
- Once noodles are done-rinse in cold water and set aside (it keeps them from sticking together).
- Combine evaporated milk (don't use fat-free version) and Ranch dressing in a 3 quart heavy saucepan.
- Heat over low heat, stirring frequently until dry ingredients are dissolved.
- Stir in chicken and pepper.
- Simmer, uncovered, 25 minutes (don't do any less), stirring frequently.
- Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan.
- Repeat layers again.
- Bake at 350 for 35-40 minutes or until hot and bubbly.
- Let rest 10 minutes before serving.
Nutrition Facts : Calories 473.9, Fat 19, SaturatedFat 11.3, Cholesterol 63.5, Sodium 356.8, Carbohydrate 51.9, Fiber 1.8, Sugar 1.9, Protein 23.2
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