Anyone have a really good chicken lasagna recipe?

Question

OK, I went to a local dinner theatre place and they had a REALLy good chicken lasagna. Just looking for some recipes to compare to what I remember it having.

Answer 1

Creamy Chicken Lasagna

3/4 lb lasagna noodles
1 (28 ounce) can plum tomatoes
1 lb boneless skinless chicken breasts
1 onion, chopped
2 1/2 tablespoons butter
3 tablespoons flour
1 1/2 teaspoons dried tarragon
1 teaspoon dried basil
2 teaspoons dried thyme
1 cup chicken stock
1 1/2 cups milk or heavy cream
3 carrots, sliced
1 cup celery, diced
2 tablespoons parsley
salt
fresh ground black pepper
3/4 lb mozzarella cheese, grated



1. Cook chicken breasts and cut into small cubes (less than 1/2 inch).
2. Cook noodles in boiling water until almost done.
3. Drain and rinse in cold water.
4. Lay flat on baking sheet and cover with plastic wrap while you make sauce.
5. Drain tomatoes.
6. Squeeze out excess juice and cut into bite-sized cubes.
7. Cook onion and celery in butter in large pan for about 2 minutes or until softened.
8. Add flour and stir over low heat for another minute.
9. Stir in dried herbs and chicken.
10. Slowly add stock and milk or cream.
11. Boil for about 1 minute.
12. Add carrots and cook for 5 minutes.
13. Stir in tomatoes.
14. Season with salt and pepper and remove from heat.
15. Spoon enough sauce to cover the bottom of a 10x12-inch baking pan.
16. Use 1/3 of noodles per layer and 1/2 of chicken mixture and 1/3 of mozzarella cheese per layer.
17. From bottom, layer noodles, chicken mixture, mozzarella.
18. Repeat with noodles, chicken and mozzarella.
19. Top with final noodle layer.
20. Sprinkle with remaining cheese.
21. Cover with foil and bake at 375 degrees until bubbling (about 40 minutes).
22. Uncover and brown under broiler for about 5 minutes to brown top slightly.
23. Let stand 5 to 10 minutes before cutting and serving.

Answer 2

Broccoli Chicken Lasagna:

Prep Time: 10 min
Total Time: 50 min
Makes: 6 servings

2 cans (10-3/4 oz. each) condensed cream of mushroom soup
1 cup milk
3 cups chopped cooked chicken
1/2 tsp. dried rosemary leaves, crushed
6 lasagna noodles, cooked, drained
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese, divided
1/2 cup KRAFT 100% Grated Parmesan Cheese, divided

PREHEAT oven to 375°F. Mix soup and milk in medium bowl. Add chicken and rosemary; mix well.

SPOON 1 cup of the chicken mixture into 12x8-inch baking dish. Cover with layers of half each of the noodles, remaining soup mixture, broccoli and cheeses. Repeat layers.

BAKE 30 min. or until heated through. Let stand 10 min. before cutting to serve.

Answer 3

Chicken Lasagna Bake Yield: 8 Servings Ingredients 8 oz lasagna noodles; uncooked 1 cn {10 3/4 oz.} condensed -cream of ch soup; undiluted 1 c canned chicken broth 1/2 ts salt 2 3 oz. pkgs. cream cheese; -softened 1 c cottage cheese 1/2 c sour cream 1/2 c mayonnaise or salad dressing 1/3 c chopped onion 1/3 c chopped green bell pepper 1/3 c chopped pimiento-stuffed -olives; drained 1/4 c finely chopped fresh parsley 3 c chopped cooked chicken 1/2 c fine dry bread crumbs 1 tb butter or margarine; melted Instructions * Cook lasagna according to package directions; drain. Rinse with cold water; drain again, and set aside. * Combine soup, broth, and salt, stirring until smooth; set aside. * Combine cream cheese and next 3 ingredients in a large mixing bowl; beat at medium speed with an electric mixer 1 minute or until smooth. Stir in onion and next 3 ingredients. Set cream cheese mixture aside. * Layer half each of lasagna noodles, cream cheese mixture, soup mixture, and chopped chicken in a lightly greased 13 x 9 x 2-inch baking dish. Repeat layers. Combine bread crumbs and butter; sprinkle over top. * Bake at 375 degrees for 25 to 30 minutes.

Answer 4

Mexican Chicken Lasagna

Ingredients

(8 servings)

2 tb Veg. oil
1 Lg onion; chopped
2 Cloves garlic; minced
1 Red/green bell pepper
Seeded and chopped
2 cn Condensed tomato soup
10 oz Enchilada sauce; Rosarita
1 1/2 ts Salt
1/2 ts Pepper
2 tb Chili powder
1 ts Ground cumin
Cheese Filling*
10 oz Lasagne**
4 c Cooked chicken or turkey
Cut into bite-size pieces
6 oz Sharp Cheddar; sliced
6 oz Jack Cheese; sliced


Instructions

**Cook Lasagna according to package directions. Heat oil in a wide frying pan over medium heat. Add onion, garlic, and red or green pepper; cook, stirring, until onion is soft. Stir in soup, enchilada sauce, salt, pepper, chili powder, and cumin. Reduce heat and simmer, uncovered, until thickened (about 10 minutes); stir often. Prepare cheese filling. Grease a 9x13-inch baking dish and spread with a thin layer of sauce. Arrange half the lasagne noodles in an even layer over sauce. Spread half the cheese filling over noodles and top with half the remaining sauce. Arrange half the chicken pieces over sauce and top with half the sliced cheeses. Repeat layering, ending with cheese slices. Bake uncovered in a 375F oven for 35 minutes or until bubbly. Let stand, uncovered, for about 5 minutes before cutting into squares. Cheese filling: Stir together 1 pint small curd cottage cheese, 2 eggs, 1/3 cup chopped cilantro, and 3 to 4 Tbl diced canned green chiles.




Chicken Lasagna
Yield: 4 Servings

Ingredients

10 Lasagna Noodles; cooked
2 C Chicken; cooked and diced
2 Tbsp Butter
1 Med Onion; chopped
1/3 Lb Mushrooms; sliced
16 Oz Tomatoes, Canned
1/2 Tsp Basil
1/2 Tsp Oregano
1/3 Tsp Salt
1/3 Tsp Pepper
3 Tbsp Butter
3 Tbsp Flour
10 Oz Chicken Broth
1/2 C Half And Half
1 C Mozzarella Cheese;
-shredded
1/2 C Ricotta Cheese
Parmesan Cheese

Instructions

Preheat oven to 350 F

Tomato Sauce: Melt butter in skillet. Saute onions until transparent.
Add mushrooms, basil
oregano, salt and pepper. Cook for a 3-4 minutes. Chop tomatoes in food
processor. Add to
mushrooms. Simmer while making cream sauce, adding more tomatoes if
needed. Stir in
chicken.

Cream Sauce: Melt butter in saucepan. Stir in flour, cooking and stirring
for 2 to 3 minutes.
Add broth, stirring until thickened. Stir in half and half over low heat.

Assembly: Spoon small amount of cream sauce in baking pan. Place 3 cooked
noodles in baking
pan. Add 1/3 of meat mixture and 1/3 of cream sauce. Sprinkle each layer
with cheese. Repeat
with remaining noodles and sauces. Sprinkle top with Parmesan cheese.
Bake at 350 F for 20 to
25 minutes.

Answer 5

Just substitue ground beef with ground chicken or turkey. Tastes the same in the end just has fewer calories and better for you. I do this when making taco's.

Answer 6

go to allrecipes.com