Side Pannel
Chicken Lasagna Recipes
Chicken Lasagna Recipes
- Recipe Submitted by Cornbread on 11/21/2014
Category: Dinner Party, Cheese, Chicken
Ingredients List
- 2 medium onions finely chopped
- 2 cloves garlic minced
- 2 Tbsp butter
- 1 Tbsp all-purpose flour
- 1 cup milk
- 1 x 15 oz (425 grams) carton Ricotta cheese
- 3 cups chopped cooked chicken. (I bake about 4-5 breasts, and use the extra for chicken salad sandwiches)
- 2 Tbsp milk
- 9 lasagna noodles cooked and drained
- 8 oz (227grams or 2 cups) Fontina or Monterey Jack cheese, shredded
- ½ cup grated Parmesan cheese
Directions
1. In large skillet cook onion and garlic in butter over low heat until onion is translucent.
2. Whisk in flour.
3. Stir in milk. Cook and stir until thickened and bubbly.
3. Stir in ricotta cheese, cooked chicken and the 2 Tbsp milk.
4. Place 3 lasagna noodles in bottom of buttered 3 quart rectangular baking dish.
5. Pour ½ of chicken mixture evenly over the lasagna noodles.
6. Top with 1/3 of the Fontina or Monterey Jack cheese.
7. Add 3 more lasagna noodles.
8. Top with remaining chicken mixture.
9. Place ½ of remaining Fontina/Monterey Jack cheese on top.
10. Add last 3 lasagna noodles.
11. Baked at 350 °F, covered for 30 minutes.
12. Uncover and top with remaining Fontina/Monterey Jack cheese and the Parmesan cheese.
13. Bake uncovered 10 minutes more.
14. Remove from oven. Lasagna should be lightly browned and bubbly.
15. Let stand 10 minutes and serve.
2. Whisk in flour.
3. Stir in milk. Cook and stir until thickened and bubbly.
3. Stir in ricotta cheese, cooked chicken and the 2 Tbsp milk.
4. Place 3 lasagna noodles in bottom of buttered 3 quart rectangular baking dish.
5. Pour ½ of chicken mixture evenly over the lasagna noodles.
6. Top with 1/3 of the Fontina or Monterey Jack cheese.
7. Add 3 more lasagna noodles.
8. Top with remaining chicken mixture.
9. Place ½ of remaining Fontina/Monterey Jack cheese on top.
10. Add last 3 lasagna noodles.
11. Baked at 350 °F, covered for 30 minutes.
12. Uncover and top with remaining Fontina/Monterey Jack cheese and the Parmesan cheese.
13. Bake uncovered 10 minutes more.
14. Remove from oven. Lasagna should be lightly browned and bubbly.
15. Let stand 10 minutes and serve.
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