whats a really good chicken lasgna recipe?

Answer 1

Buffalo Chicken Lasagna

12 lasagne noodles -- uncooked
vegetable oil cooking spray
1 pound skinless boneless chicken breasts -- diced
4 cups low-sodium spaghetti sauce
1 1/2 cups water
2 tablespoons hot sauce -- or more to taste
2 tablespoon vinegar
1 teaspoon garlic salt
1 container part-skim ricotta cheese -- about 15 ounces
1/2 cup egg substitute (Eggbeaters)
3/4 cup crumbled blue cheese

Spray a large skillet with cooking spray; place over medium-high heat until
hot. Add chicken; saute 4 minutes. Drain well. Stir in spaghetti sauce, water,
hot sauce, vinegar and garlic salt.

In a small bowl, combine ricotta cheese and egg substitute. Set aside. Spray a
9“ x 13” baking pan with cooking spray. Spread 1 cup of the sauce over the
bottom of the pan. Arrange 4 lasagne noodles over the sauce. Cover with 1 1/2
cups of the sauce. Spread half the ricotta mixture on top. Arrange another 4
lasagna noodles over ricotta, and top with another 1 1/2 cups of sauce. Spread
remaining ricotta mixture on top. Arrange final 4 lasagne noodles over ricotta
mixture and cover with remaining sauce.

Preheat oven to 350¡. Cover lasagne with foil and bake for 1 hour 10 minutes.
Uncover lasagne, sprinkle blue cheese on top and bake an additional 5 minutes
uncovered. Cover and let stand 15 minutes before serving.


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Per serving: 1449 Calories; 73g Fat (46% calories from fat); 169g Protein; 23g
Carbohydrate; 418mg Cholesterol; 2367mg Sodium

NOTES : This delicious lasagne is especially quick, because you don't need to
cook the lasagne before assembling!

Answer 2

Buffalo Chicken Lasagna

12 pieces Lasagna, uncooked

Vegetable oil cooking spray

1 pound skinless, boneless chicken breasts, diced

4 cups low-sodium spaghetti sauce

1 1/2 cups water

2-3 tbsp. hot sauce

2 tbsp. vinegar

1 tsp. garlic salt

1 15-oz. container part-skim ricotta cheese

1/2 cup egg substitute

3/4 cup crumbled blue cheese

Spray a large skillet with cooking spray; place over medium-high heat until hot. Add chicken; saute 4 minutes. Drain well. Stir in spaghetti sauce, water, hot sauce, vinegar and garlic salt.

In a small bowl, combine ricotta cheese and egg substitute. Set aside. Spray a 9 x 13-inch baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 pieces of lasagna (3 lengthwise, 1 widthwise) over the sauce. Cover with 1 1/2 cups of the sauce. Spread half the ricotta mixture on top. Arrange another 4 pieces of lasagna over ricotta, and top with another 1 1/2 cups of sauce. Spread remaining ricotta mixture on top. Arrange final 4 pieces of lasagna over ricotta mixture and cover with remaining sauce.

Preheat oven to 350-o F. Cover lasagna with foil and bake for 1 hour 10 minutes. Uncover lasagna, sprinkle blue cheese on top and bake an additional 5 minutes uncovered. Cover and let stand 15 minutes before serving.

Answer 3

INGREDIENTS

6 lasagne noodles, cooked and drained
1 pound ground chicken
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (5 ounce) can evaporated milk
1 pound shredded mozzarella cheese
1 (8 ounce) container cottage cheese
DIRECTIONS

Cook lasagna noodles in boiling salted water until al dente. Rinse with cool water, drain well.

In a large skillet, cook and stir ground turkey or chicken, chopped onions and green pepper over medium heat until golden brown.

Drain excess grease. Mix in cream of mushroom soup, cream of chicken soup, and evaporated skim milk. Cook mixture until it comes to a low boil.

To assemble, in a buttered 13x9 inch casserole dish layer 1/2 cup of the sauce, 3 lasagna noodles, 1/2 cup of sauce, cottage cheese, one half of the shredded mozzarella cheese, 3 noodles, remaining sauce mixture. Finish with remaining shredded mozzarella cheese.

In a preheated 350 degree F(175 degree C) oven bake for 45 to 60 minutes. Cook until heated through and bubbly. Let stand for 10 to 15 minutes before serving.

Answer 4

attempt this, Boiled the rice, drain. warm a pot upload a tablsp butter, upload the chop eco-friendly peppers, broccolli(chop high quality), and a few all objective sessioning. cook dinner till comfortable upload rice and combine nicely. get rid of from warmth. The hen, Slice skinny. upload salt, black pepper, 5 spices Sessioning, 1Crush Onions, bitter Cream, depart for quarter-hour. Grind Up Crackers. warmth a Fryin Pan Medium warmth. Spary non-stick spary or line with oil. Paste the hen with the crackers, placed into pan depart the two facets quarter-hour gradual warmth.

Answer 5

This recipe is for Manicotti, but if the sauce & filling appeals to you, you could use Lasagna noodles instead.

Chicken Manicotti with Chive Cream Sauce

12 packaged dried manicotti shells
1 8-ounce container soft-style cream cheese with chives and onion
2/3 cup milk
1/4 cup grated Romano or Parmesan cheese
2 cups chopped cooked chicken (10 ounces)
1 10-ounce package frozen chopped broccoli, thawed and drained
1/2 of a 7-ounce jar roasted red sweet peppers, drained and sliced, or one 4-ounce jar diced pimiento, drained
1/4 teaspoon pepper
Paprika

Cook the manicotti shells according to package directions. Drain shells; rinse with cold water. Drain again.

Meanwhile, for sauce, in a small heavy saucepan melt cream cheese over medium-low heat, stirring constantly. Slowly add milk, stirring until smooth. Stir in Romano or Parmesan cheese. Remove from heat.

For filling, in a medium mixing bowl stir together 3/4 cup of the sauce, the chicken, broccoli, roasted red sweet pepper or pimiento, and pepper. Using a small spoon, carefully fill each manicotti shell with about 1/3 cup of the filling.

Arrange the filled shells in a 3-quart rectangular baking dish. Pour the remaining sauce over the shells. Sprinkle with paprika. Cover with foil. Bake in a 350 degree F oven for 25 to 30 minutes or until heated through. Makes 6 main-dish servings.

Make-Ahead Tip: Prepare and stuff manicotti. Pour sauce over shells. Sprinkle with paprika. Cover and chill up to 12 hours. Bake in a 350 degree F oven for 35 to 40 minutes or until heated through.

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Chicken Lasagna Florentine
Serves: 12

1 8-ounce package lasagna noodles
1 cup onions chopped
8 tablespoons butter or margarine
1/2 pound mushrooms sliced (about 3 cups)
2 10-ounce packages spinach thawed
1 1/2 teaspoons salt
1/2 teaspoon marjoram dried or thyme leaves, crushed
1/4 teaspoon nutmeg ground
1/4 teaspoon black pepper
1 cup ricotta cheese
6 tablespoons flour
1 1/2 cups milk
1 cup chicken broth
1/2 teaspoon basil dried basil leaves, crushed
2 tablespoons vermouth (optional)
2 cups chicken diced cooked
10 ounces mozzarella cheese shredded (about 2 1/2 cups)
1/4 cup parmesan cheese grated

Cook lasagna noodles according to package directions. Drain well. Let cool on layers of waxed paper.

Meanwhile, in a large skillet over medium heat, saute onion in 2 tablespoons of the butter or margarine for 5 to 7 minutes. Add mushrooms and saute until lightly browned and no liquid remains; set aside.

Squeeze moisture out of spinach. Place spinach in a medium bowl. Stir in 1 teaspoon of the salt, marjoram or thyme, nutmeg and pepper. Stir in ricotta, onion and mushrooms; set aside.

In a medium saucepan over medium heat, melt remaining 6 tablespoons butter or margarine. Add flour. Cook and stir for 1 to 2 minutes. Add milk, chicken broth and basil. Stirring, bring to a boil and boil until thickened. Add vermouth and remaining 1/2 teaspoon salt. Cook and stir 1 minute longer.

Preheat oven to 375°.

To assemble, while sauce is still hot, spread 1 cup of the sauce in bottom of a 13 x 9 x 2-inch baking dish. Layer in order, half of the noodles, half of the chicken, 1 1/2 cups of the mozzarella cheese, all of the spinach mixture, 3/4 cup sauce, remaining 1 cup chicken, remaining noodles, remaining 1 cup mozzarella and remaining 3/4 cup sauce. Cover with foil.

Bake for 25 minutes. Uncover and sprinkle with Parmesan cheese. Bake 20 to 25 minutes longer or until bubbly around edges and Parmesan cheese is lightly browned. Let stand for 10 minutes before serving.

Garnish with additional sliced mushrooms if desired.

Answer 6

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