BUTTER CHICKEN LASAGNA RECIPES

CHICKEN LASAGNA IV RECIPE | ALLRECIPES

Chicken Lasagna IV Recipe | Allrecipes image

This is a wonderful recipe passed on to me from my Dad. It is simple and delicious -- perfect for family gatherings! I usually make this dish the night before and pop in the oven the next day. This dish also freezes very well.

Provided by Kristle

Categories World Cuisine European Italian

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

9 uncooked lasagna noodles
1 (10.5 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup chopped onion
½ cup grated Parmesan cheese
½ cup sour cream
¼ cup mayonnaise
½ teaspoon garlic salt
4 cups chopped cooked chicken breast
4 cups shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
In a medium bowl, combine chicken soup, mushroom soup, onion, Parmesan cheese, sour cream, mayonnaise and garlic salt.
In a 9x13 inch baking dish, layer 1/3 of the noodles, soup mixture, chicken and cheese; repeat 3 times, ending with cheese.
Bake in preheated oven for 1 hour.

Nutrition Facts : Calories 617.8 calories, CarbohydrateContent 28.4 g, CholesterolContent 127.8 mg, FatContent 37.6 g, FiberContent 1.5 g, ProteinContent 41.2 g, SaturatedFatContent 17.8 g, SodiumContent 1165.7 mg, SugarContent 3.4 g

GARLIC CHICKEN LASAGNA RECIPE - FOOD.COM

Garlic Chicken Lasagna Recipe - Food.com image

I received this recipe in an email news letter I get. I've made this a few times and we really like it. It's worth the time it takes to prepare!

Total Time 3 hours 45 minutes

Prep Time 3 hours

Cook Time 45 minutes

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

4 tablespoons butter
1 lb boneless skinless chicken breast, cut into bite size pieces
1 small onion, chopped
2 teaspoons minced garlic
1 (29 ounce) can crushed tomatoes (I used the seasoned ones)
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon dried Italian seasoning
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/8 teaspoon pepper
9 lasagna noodles
4 cups mozzarella cheese, shredded
2 cups cheddar cheese, shredded
1/4 cup parmesan cheese, grated

Steps:

In large saucepan, saute chicken, onion, and garlic in butter until chicken is cooked through.
Stir in next 8 ingredients.
Bring to a low boil; reduce heat to low and simmer for 1 hour.
Boil lasagna noodles"al dente" according to package directions.
Drain and run under cold water until cool enough to handle.
Spread about 1/2 cup sauce in a 9x13-inch pan.
Top with three lasagna noodles, 1/3 of the sauce, 1/3 of the mozzarella cheese, 1/3 of the cheddar cheese and 1/3 of the Parmesan cheese.
Repeat layers two more times, ending with parmesan cheese.
Cover pan with aluminum foil.
Bake at 350°F for 45 minutes.
Let lasagna stand for 15 minutes before cutting.

Nutrition Facts : Calories 570.6, FatContent 30, SaturatedFatContent 17.8, CholesterolContent 124.8, SodiumContent 1324.1, CarbohydrateContent 36.6, FiberContent 4.2, SugarContent 10.3, ProteinContent 39.8

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