CHICKEN LASAGNA WITH WHITE SAUCE
Creamy, cheesy, chickeny lasagna - you'll fall in love all over again!
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Reserve 2/3 cup of the mozzarella cheese for the top layer of the lasagna. In a medium size bowl, combine remaining 1 1/3 cup mozzarella, soup and milk and set aside. In another medium size bowl, combine spinach, egg and ricotta. Mix well, then combine with soup mixture and mix all together.
- In the bottom of a 13x9 inch baking dish, spread 1/3 of the mixture. Spread 1/3 of the chicken over the mixture and arrange 4 lasagna noodles over mixture and repeat. Top with remaining 1/3 of mixture, chicken, noodles and reserved 2/3 cup mozzarella cheese and Parmesan cheese.
- Bake at 350 degrees F (175 degrees C) for 40 minutes or until hot and bubbling. Let stand 15 minutes before serving.
Nutrition Facts : Calories 493.1 calories, Carbohydrate 39.5 g, Cholesterol 101.7 mg, Fat 21.8 g, Fiber 2.2 g, Protein 35.3 g, SaturatedFat 10.4 g, Sodium 906.1 mg, Sugar 5.3 g
WHITE SAUCE CHICKEN LASAGNA
A different but tasty spin on lasagne. This recipe is delicious. It's easy to prepare, with the convenience of using ingredients readily available in your pantry. I found the recipe on the internet originally, and have made several changes to suit our tastes. Hope you enjoy it.
Provided by Fofi4667
Categories < 4 Hours
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a rolling boil.
- Add lasagna noodles to boiling water and place lid tightly back on the pot, immediately turn heat off, don't open the pot for another 10-15 minutes (this produces perfect al dente pasta every time), Drain, and rinse with cold water and set aside.
- While pasta cooks, melt the butter in a large saucepan over low to medium heat and cook the onion and garlic in the butter until tender, stirring frequently.
- In a large bowl, mix together cream of chicken soup, sautéed onions and garlic mixture, sour cream, garlic powder, onion powder, oregano, basil, pepper, poultry seasoning, and 1/4 cup of shredded Parmesan cheese, and all of the cubed chicken.
- In a 9x13 inch casserole dish start layering as follows: place 3 cooked lasagna noodles at bottom of dish, and spread half of the chicken mixture over the noodles, sprinkle 1/4 cup of grated parmesan cheese and 1/4 cup of mozzarella over the chicken mixture.
- Create another layer by repeating above step.
- Use last 3 noodles to cover the second layer, and spread the entire top of the lasagna with the remaining 1 1/2 cups of shredded mozzarella and remaining 1/4 cup of parmesan.
- When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes @ 350 degree F (175 degrees C)
- Remove foil and continue baking, for another 15-20 minutes or until cheesee browns nicely.
- Let stand 10 minutes before serving, so lasagna can set as cheese cools (I usually let it set overnight, to allow for easier cutting).
- Sprinkle parsley over dish before serving.
LIGHTER WHITE SAUCE CHICKEN LASAGNA
Make and share this Lighter White Sauce Chicken Lasagna recipe from Food.com.
Provided by Haversac
Categories Chicken
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter in a large saucepan over low to medium heat and cook the onion and garlic in the butter until tender, stirring frequently.
- In a large bowl, mix together cream of chicken soup, sautéed onions and garlic mixture, sour cream, garlic powder, onion powder, oregano, basil, pepper, poultry seasoning, and 1/4 cup of shredded Parmesan cheese, and all of the cubed chicken.
- In a 9x13 inch casserole dish start layering as follows: place 3 lasagna noodles at bottom of dish, and spread half of the chicken mixture over the noodles, 1/2 of the mushrooms, and 1/2 of the spinach. Sprinkle 1/4 cup of grated parmesan cheese and 1/4 cup of mozzarella over the top.
- Create another layer by repeating above step.
- Use last 3 noodles to cover the second layer, and spread the entire top of the lasagna with the remaining 1 1/2 cups of shredded mozzarella and remaining 1/4 cup of parmesan.
- When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes @ 350 degree F (175 degrees C).
- Remove foil and continue baking, for another 15-20 minutes or until cheesee browns nicely.
- Let stand 10 minutes before serving, so lasagna can set as cheese cools (I usually let it set overnight, to allow for easier cutting).
- Sprinkle parsley over dish before serving.
- (Can cut recipe in half and use a 8x8 pan as well. Freezes nicely!).
CHICKEN ENCHILADA LASAGNA WITH WHITE SAUCE
This is a casserole that tastes like white sauce chicken enchiladas! It is made with tortillas instead of noodles. I usually serve with spanish rice.
Provided by odbgirl_1
Categories Mexican
Time 1h25m
Yield 1 9x13 pan, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 and grease 9x13 pan.
- Mix cream cheese, onion and 1.5 cups cheese. Mix in garlic, 1/4 tsp cumin and parsley, then and chicken.
- In medium saucepan melt butter, then stir in flour. Gradually add broth and bring to a boil, 2 minutes or until thick. Remove from heat. Stur in 1 cup cheese, sour cream, chilies, thyme, salt, pepper and 1/2 tsp cumin.
- Spread 1/2 cup of cooked mixture into greased pan. Top with 6 tortilla halves, 1/3 of the cream cheese mixture, and 1/4 of the remaining cooked mixture (I spread these evenly with my hands). Repeat these layers twice, then top off with the last 6 tortilla halves, then remainder of cooked mixture, and top with 1/2 cup cheese. Cover, bake at 350 for 30 minutes, then bake uncovered for 10 minutes.
Nutrition Facts : Calories 646.7, Fat 38.3, SaturatedFat 20.8, Cholesterol 117.8, Sodium 1150, Carbohydrate 44.1, Fiber 2.5, Sugar 2.9, Protein 31.1
ELEGANT CHICKEN LASAGNA WITH WHITE SAUCE
This elegant lasagna is perfect for company.
Provided by MARBALET
Categories Main Dish Recipes Pasta Chicken
Yield 8
Number Of Ingredients 14
Steps:
- Cook noodles in a large pot of boiling water until done. Drain.
- Mix mushroom soup, broth, and poultry seasoning in a saucepan. Heat through.
- Beat together the cheeses, sour cream, and mayonnaise. Stir in olives, onions, green pepper and parsley.
- Place half of the noodles in a 9 x 13 inch pan. Layer with 1/2 cheese mixture, 1/2 chicken, and 1/2 mushroom soup mixture. Repeat. Top with crumbs.
- Bake at 375 degrees F (190 degrees C) for 30 minutes, or until heated through.
Nutrition Facts : Calories 529 calories, Carbohydrate 38.3 g, Cholesterol 78.5 mg, Fat 29.8 g, Fiber 2.1 g, Protein 27.2 g, SaturatedFat 10.6 g, Sodium 942.6 mg, Sugar 3.4 g
CHICKEN LASAGNA WITH WHITE AND RED SAUCE
Roasted and shredded all-natural chicken breast layered with homemade fresh marinara sauce and rich White Wine Parmesan-herb Sauce. Topped with fresh Mozzarella & Provolone cheeses and nutty Parmigiano-Reggiano.
Provided by Friends Foodies
Categories Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In saucepan, combine tomatoes, garlic, bay leaf, thyme, cayenne pepper, olive oil, sugar, and 1/2 teaspoon salt. Bring to a boil; reduce heat, cover, and simmer for 20 minutes. Cook lasagna noodles in boiling salted water for about 10 minutes, or until just tender. Drain and run cold water over them to stop the cooking; pat dry.
- In a cup, stir a few tablespoons of cold water into the 3 tablespoons flour. Stir until a smooth paste forms.
- Place chicken broth and milk in a saucepan and heat. Add flour mixture to the liquid; add salt and pepper to taste, then stir in parsley. Continue to cook, stirring, until mixture is thickened and bubbling. Pour a thin layer of tomato mixture into a large 13x9x2-inch baking dish. Top with a layer of lasagna noodles placed side-by-side. Add a layer of chicken; sprinkle some of the mozzarella cheese over chicken. Top with a layer of chicken broth white sauce. Add another layer of lasagna, more tomato sauce, another layer of chicken, mozzarella cheese, and white sauce; repeat until all ingredients are used or dish is full, finishing with a layer of lasagna noodles. Sprinkle chicken lasagna with the grated Parmesan cheese. Bake chicken lasagna at 375° for 25 to 35 minutes, or until browned and bubbly.
Nutrition Facts : Calories 553.6, Fat 23.2, SaturatedFat 9.1, Cholesterol 115.6, Sodium 651.6, Carbohydrate 40.5, Fiber 3, Sugar 5.5, Protein 44.5
LIGHTER WHITE SAUCE CHICKEN LASAGNA
How to make Lighter White Sauce Chicken Lasagna
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter in a large saucepan over low to medium heat and cook the onion and garlic in the butter until tender, stirring frequently.
- In a large bowl, mix together cream of chicken soup, sautéed onions and garlic mixture, sour cream, garlic powder, onion powder, oregano, basil, pepper, poultry seasoning, and 1/4 cup of shredded Parmesan cheese, and all of the cubed chicken.
- In a 9x13 inch casserole dish start layering as follows: place 3 lasagna noodles at bottom of dish, and spread half of the chicken mixture over the noodles, 1/2 of the mushrooms, and 1/2 of the spinach. Sprinkle 1/4 cup of grated parmesan cheese and 1/4 cup of mozzarella over the top.
- Create another layer by repeating above step.
- Use last 3 noodles to cover the second layer, and spread the entire top of the lasagna with the remaining 1 1/2 cups of shredded mozzarella and remaining 1/4 cup of parmesan.
- When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes @ 350 degree F (175 degrees C).
- Remove foil and continue baking, for another 15-20 minutes or until cheesee browns nicely.
- Let stand 10 minutes before serving, so lasagna can set as cheese cools (I usually let it set overnight, to allow for easier cutting).
- Sprinkle parsley over dish before serving.
- (Can cut recipe in half and use a 8x8 pan as well. Freezes nicely!).
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