Moms 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 kettle or Dutch oven, cook beef, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 hours, stirring occasionally. , Meanwhile, cook lasagna noodles according to package directions; drain and rinse in cold water. In a greased 13x9-in. baking dish, layer a third of the noodles and meat sauce, half of the cottage cheese, a third of the mozzarella and a third of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan. , Cover and bake at 350° for 45 minutes; uncover and bake for 20 minutes longer or until bubbly. Let stand 15 minutes before cutting.

Steps:

• Combine chicken, pasta sauce, water and oregano. Mix cream cheese, 1-1/2 cups shredded cheese, milk and garlic powder in medium bowl until blended; stir in spinach.
• Spoon 1 cup chicken mixture into slow cooker sprayed with cooking spray; top with layers of half each of the noodles and cream cheese mixture. Cover with 2 cups chicken mixture. Top with remaining noodles, cream cheese mixture and chicken mixture. Cover with lid.
• Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; cook, covered, 10 min. or until melted.

Steps:

• Saute the butter, onion, and green pepper, in a large pan.
• Add the mushroom soup, pimento, mushrooms, Tarragon and Basil, blending well.
• Have ready: 2 cups ricotta cheese,2 cups shredded cheddar.
• and a 3 pound chicken, boiled, meat broken up.
• Assembly in 9x13 glass baking dish.
• Place layer of lasagna noodles bottom of dish.
• then 1/2 of ricotta cheese, cheddar, meat, 1/2 of the filling mixture.
• Repeat with Layer of lasagna noodles.
• 1/2 of ricotta cheese, cheddar, meat, 1/2of the filling mixture.
• Top with layer of lasagna noodles.
• Sprinkle with parmesan cheese.
• Bake 350 degree oven, about an hour, till bubbly and top layer browned.