Best Chicken Florentine Alfredo Lasagna Cups Recipes

CAMPBELL'S CHICKEN FLORENTINE LASAGNA

Campbell's Chicken Florentine Lasagna image

I got this in an email from Campbell's today. I checked to see if it was already on here, and found several that are different than this one, so here it is. I am going to try it soon. Sounds delicious.

Provided by jrivera

Categories One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 (10 3/4 ounce) cans campbell's condensed cream of chicken with herbs soup
2 cups milk
1 egg
1 (15 ounce) container ricotta cheese
6 uncooked lasagna noodles
1 (10 ounce) package frozen chopped spinach, thawed and well drained
2 cups cubed cooked chicken or 2 cups turkey
2 cups shredded cheddar cheese (about 8 ounces)

Steps:

Stir the soup and milk in a small bowl until smooth. Stir the egg and ricotta in a medium bowl.
Spread 1 cup soup mixture in a 3-quart shallow baking dish. Top with 3 uncooked lasagna noodles, ricotta mixture, spinach, chicken, 1 cup Cheddar cheese and 1 cup soup mixture. Top with remaining uncooked lasagna noodles and remaining soup mixture. Cover the baking dish.
Bake at 375°F for 1 hour or until the lasagna is hot. Uncover the baking dish. Top with the remaining Cheddar cheese. Let stand for 10 minutes.
Tip: To thaw the spinach, microwave on HIGH for 3 minutes, breaking the spinach apart with a fork halfway through heating.

Nutrition Facts : Calories 368.6, Fat 17.1, SaturatedFat 9.2, Cholesterol 115, Sodium 185.1, Carbohydrate 25.1, Fiber 2.1, Sugar 1.1, Protein 28.4

CHICKEN ALFREDO LASAGNA

Chicken Alfredo Lasagna image

My family was growing tired of traditional red sauce lasagna, so I created this fun twist using a creamy homemade Alfredo sauce. Store-bought rotisserie chicken keeps prep simple and fast. -Caitlin MacNeilly, Uncasville, Connecticut

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

4 ounces thinly sliced pancetta, cut into strips
3 ounces thinly sliced prosciutto or deli ham, cut into strips
3 cups shredded rotisserie chicken
5 tablespoons unsalted butter, cubed
1/4 cup all-purpose flour
4 cups whole milk
2 cups shredded Asiago cheese, divided
2 tablespoons minced fresh parsley, divided
1/4 teaspoon coarsely ground pepper
Pinch ground nutmeg
9 no-cook lasagna noodles
1-1/2 cups shredded part-skim mozzarella cheese
1-1/2 cups shredded Parmesan cheese

Steps:

In a large skillet, cook pancetta and prosciutto over medium heat until browned. Drain on paper towels. Transfer to a large bowl; add chicken and toss to combine., For sauce, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in 1/2 cup Asiago cheese, 1 tablespoon parsley, pepper and nutmeg., Preheat oven to 375°. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with a third of each of the following: noodles, sauce, meat mixture, Asiago, mozzarella and Parmesan cheeses. Repeat layers twice., Bake, covered, 30 minutes. Uncover; bake 15 minutes longer or until bubbly. Sprinkle with remaining parsley. Let stand 10 minutes before serving.

Nutrition Facts : Calories 421 calories, Fat 25g fat (13g saturated fat), Cholesterol 99mg cholesterol, Sodium 688mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 31g protein.

CHICKEN FLORENTINE LASAGNA

Chicken Florentine Lasagna image

This recipe is a recreation of my friend's favorite Lean Cuisine (they have discontinued it). I don't create my own recipes very often so any input that could improve the final product would be appreciated.

Provided by MsKittyKat

Categories Chicken Breast

Time 2h10m

Yield 10 serving(s)

Number Of Ingredients 16

Ingredients

1 lb cooked chicken breast, chopped
1 (10 ounce) package frozen chopped spinach, defrosted and squeezed dry
1 lb fresh mushrooms, sliced
1 medium onion, chopped
2 cups lowfat mozzarella cheese
16 ounces low-fat ricotta cheese
1 large egg
1 cup parmesan cheese
9 lasagna noodles (I precooked mine)
white sauce
1/4 cup flour
1 quart skim milk
2 tablespoons butter
1/8 teaspoon nutmeg
1 teaspoon salt
1 teaspoon white pepper

Steps:

Pre-cook your lasagna noodles according to the package directions. Set aside.
Saute onions and mushrooms in the butter until all the liquid from the mushrooms has evaporated and the onions have softened.
Add the flour and cook for 1 minute.
Add the skim milk and cook over low heat stirring frequently until the sauce has thickened.
Add salt, pepper, nutmeg and 1/3 cup parmesan cheese.
Stir until cheese has melted and add chicken breast and spinach. Set aside.
In a small bowl mix ricotta, 1/3 cup parmesan cheese, 1/2 cup mozzarella cheese and egg until well blended.
Begin to layer the lasagna (I used a deep 9x9 stoneware dish I had, but a 13x9 dish would work as well).
Spread a small amount of sauce over the bottom of your pan.
Cover sauce with one layer of pasta.
Spread 1/2 the ricotta cheese mixture and 1/3 of the remaining mozzarella over the pasta.
Cover the cheese with 1/3 of the remaining sauce.
Add another layer of pasta.
Spread the remaining ricotta mixture and 1/2 the remaining mozzarella over the pasta.
Cover the cheese with 1/2 of the remaining sauce.
Add a final layer of pasta.
Cover the pasta with the remaining sauce and cover the pan with foil.
You will have some mozzarella and parmesan cheese leftover. Reserve this for later.
Bake the lasagna at 350 degrees for 1 hour. Uncover the dish and sprinkle the remaining cheeses over the top.
Return to the oven for 15-20 minutes or until the cheese is golden and the lasagna is bubbling around the edges.
Let the lasagna rest for 15-20 minutes before serving.