how to make Chicken Lasagna?

Question

I want to make a Lasagna like Stouffers have in their frozen boxes. Does anyone know how to make it.

Answer 1

Easy Lasagna Recipes

INGREDIENTS:

* 1 (16 ounce) package lasagna noodles
* 1 pound andouille sausage, quartered lengthwise and sliced
* 1 pound skinless, boneless chicken breast halves - cut into chunks
* 2 teaspoons Cajun seasoning
* 1 teaspoon dried sage
* 1/2 cup chopped onion
* 1/2 cup chopped celery
* 1/4 cup chopped red bell pepper
* 1 tablespoon finely chopped garlic
* 2 (10 ounce) containers Alfredo Sauce, divided
* 1 1/2 cups shredded mozzarella cheese
* 1/2 cup grated Parmesan cheese

DIRECTIONS:

1. Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2. In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about 8 minutes. Remove meat from skillet with a slotted spoon, and set aside. Saute onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container Alfredo sauce.
3. Lightly grease a 9x13 inch baking dish. Cover bottom with 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers, and cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese.
4. Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.

----------------American Lasagna


INGREDIENTS:

* 1 1/2 pounds lean ground beef
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 tablespoon chopped fresh basil
* 1 teaspoon dried oregano
* 2 tablespoons brown sugar
* 1 1/2 teaspoons salt
* 1 (29 ounce) can diced tomatoes
* 2 (6 ounce) cans tomato paste
* 12 dry lasagna noodles
* 2 eggs, beaten
* 1 pint part-skim ricotta cheese
* 1/2 cup grated Parmesan cheese
* 2 tablespoons dried parsley
* 1 teaspoon salt
* 1 pound mozzarella cheese, shredded
* 2 tablespoons grated Parmesan cheese

DIRECTIONS:

1. In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
2. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
4. Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
5. Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.


---------------Chicken lasagna

8 oz Lasagne noodles; cooked
10 oz Frozen spinach; thawed and
.. squeezed dry
3/4 c Cottage cheese
3 tb Grated Parmesan cheese
4 c Creamed chicken

Lightly grease an 8-inch square baking dish.
Cover bottom with 1/4 of the lasagne noodles,
cutting to fit if necessary. Layer in the
following order:
Spinach, 1/4 of the noodles, cottage cheese, 1/2 of
the Parmesan cheese, 1/4 of the noodles, creamed
chicken, remaining noodles and Parmesan cheese.
Cover and refrigerate up to 3 days or freeze up to
3 months.
To serve: Preheat oven to 350°. Loosely cover with
foil and bake until hot, 30 minutes if
refrigerated and about 1 1/2 hours if frozen.

Makes 4 servings.

--------------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.

--------------------

Answer 2

Chicken Lasagna Recipe courtesy Pauline Konitzer

3 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped green pepper
3 cups chopped cooked chicken
1 (4-ounce) jar pimientos, chopped
1 (8 ounce) can cream of chicken soup
1 (8-ounce) can mushroom soup
1 cup chicken broth
6 lasagna noodles, cooked and drained
6 ounces shredded mozzarella


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.

Answer 3

this is how i make chicken lasagna.

at the store buy:
1 package of lasagna
boneless chicken breast
1 can of alfredo sauce
1 container of ricotta cheese
and some brocolli

boil the lasagna, chicken, and brocolli (seperate pots)
once done cool the chicken off a bit before you break it up into little pieces. on a 13x9 oven pan, add a layer of lasagna, spread some of the ricotta cheese on it, add some pieces of chicken on it, some brocolli and then the sauce. kep following that order until you are done. once done you can pop it in the oven to keep it warm. enjoy

Answer 4

Title: Chicken Lasagna
Categories:
Yield: 4 Servings

8 oz Lasagne noodles; cooked
10 oz Frozen spinach; thawed and
.. squeezed dry
3/4 c Cottage cheese
3 tb Grated Parmesan cheese
4 c Creamed chicken*

*See separate recipe.

Lightly grease an 8-inch square baking dish.

Cover bottom with 1/4 of the lasagne noodles,
cutting to fit if necessary. Layer in the
following order:

Spinach, 1/4 of the noodles, cottage cheese, 1/2 of
the Parmesan cheese, 1/4 of the noodles, creamed
chicken, remaining noodles and Parmesan cheese.

Cover and refrigerate up to 3 days or freeze up to
3 months.

To serve: Preheat oven to 350°. Loosely cover with
foil and bake until hot, 30 minutes if
refrigerated and about 1 1/2 hours if frozen.

Makes 4 servings.


or this one:

Chicken Lasagna Recipe
From Betty Fletcher, State Road, North Carolina

Chicken, cheese, herbs, and tomatoes are layered into a low-fat, low-calorie lasagna packed with flavor.
INGREDIENTS:
Vegetable cooking spray
1/4 cup chopped onion
2 cloves garlic, minced
2 (4-ounce) boneless, skinless chicken breast halves
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried whole oregano
1/2 teaspoon dried whole basil
1/2 teaspoon salt
1/8 teaspoon pepper
1 (16-ounce) can no-salt-added tomatoes, undrained and chopped
6 cooked lasagna noodles (cooked without salt or fat)
1 (16-ounce) carton 1% low-fat cottage cheese
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup (1 ounce) shredded 40%-1ess-fat cheddar cheese
PREPARATION:
Coat a large skillet with cooking spray and place over medium heat until hot. Add onion and garlic. Sauté about 2 minutes. Cut chicken into bite-size pieces. Add to skillet with parsley, oregano, basil, salt, pepper, and tomatoes. Stir well. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes. Remove from heat.

Coat a 10- x 6- x 2-inch baking dish with cooking spray; place 3 noodles in dish. Layer half each of cottage cheese, mozzarella cheese, chicken mixture, and Parmesan cheese. Repeat layers. Cover and bake at 350 degrees F for 25 minutes. Remove cover, and sprinkle with cheddar cheese. Bake an additional 5 minutes.

Yield: 6 servings

Answer 5

Definitely a crusty delicious bread to break apart. Plus, my mango and asparagus salad with homemade dressing - it goes so well with any chicken dish... 1 large mango 1 bunch young asparagus baby spinach leaves baby cos lettuce leaves tiny cherry tomatoes (vine ripened if possible handful of fresh chopped dill 1 fresh avocado handful of fresh chopped snow pea sprouts handful of pine nuts or walnuts or slivered almonds (whichever you prefer) break the tough ends of the asparagus and put them in a dish of cold water - microwave for 2 minutes - rinse with cold water. lay the leaves on the platter and then all the other ingredients. layer the asparagus in a lattice pattern on the top and sprinkle with the dill and the nuts Dressing: (home made ranch style) 1 cup whole egg mayonnaise 2 tablespoons lemon juice (bottled is fine) 2 tablespoons extra virgin olive oil 2 tablespoons red wine vinegar or balsamic vinegar 1 tablespoon fresh finely chopped dill 1/2 teaspoon crushed/minced garlic 2 tablespoons finely grated parmesan cheese sprinkle of black pepper sprinkle of nutmeg mix all together well. put into a nice serving jug with a sprig of dill on the top and a sprinkle of parmesan. (check the taste - you may prefer more lemon juice) This is a really amazing salad especially if you have guests over. If mango's aren't in season - you can use fresh pear slices, peaches, nectarines, or even a sweet apple is nice thinly sliced - but mango are the most delicious.

Answer 6

It is determined by the fruit or plant involved with a comparison. In the event that you compare a n to a carrot, the carrot is the better of the two nutritional. When you compare an avocado to the carrot, then this avocado is better. The two the apple and avocado, are fruits.

Answer 7

Take a look at this site:
http://www.cdkitchen.com/recipes/cat/1290/0.shtml