CHICKEN LASAGNA ROLLS RECIPES

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CHICKEN PARMESAN LASAGNA RECIPE - PILLSBURY.COM



Chicken Parmesan Lasagna Recipe - Pillsbury.com image

This fun mash-up of chicken Parmesan and lasagna is an easy and delicious dish to prepare for your weeknight dinner.

Provided by Pillsbury Kitchens

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Yield 10

Number Of Ingredients 8

2 jars (24 oz each) marinara sauce
12 oven-ready lasagna noodles (from 8- or 9-oz package)
1 container (15 oz) part-skim ricotta cheese
2 cups chopped deli rotisserie chicken (1/2-inch pieces)
4 cups finely shredded mozzarella cheese (two 8-oz packages)
3 tablespoons butter
1 cup Progresso™ Panko Italian style crispy bread crumbs
1/2 cup grated Parmesan cheese

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • Cover bottom of baking dish with 1 cup of the marinara sauce. Arrange 3 noodles on top of sauce. Top with one-third of the ricotta cheese, one-third of the chicken, 1 cup of the mozzarella cheese and 1 cup of the marinara sauce.
  • Repeat with two additional layers, and top with noodles, remaining sauce and remaining 1 cup mozzarella cheese. Spray sheet of foil with cooking spray; place sprayed side down on baking dish, and seal tightly.
  • Bake 45 minutes. Meanwhile, in small microwavable bowl, melt butter; mix in bread crumbs and Parmesan cheese until mixed well. Remove lasagna from oven, uncover and top with bread crumb mixture. Bake 15 to 20 minutes or until bubbly and bread crumbs are lightly brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 500 , CarbohydrateContent 43 g, CholesterolContent 85 mg, FatContent 2 , FiberContent 3 g, ProteinContent 31 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 1190 mg, SugarContent 12 g, TransFatContent 1/2 g

EASY CHICKEN TETRAZZINI RECIPE: HOW TO MAKE IT - TASTE OF HOME



Easy Chicken Tetrazzini Recipe: How to Make It - Taste of Home image

This easy chicken tetrazzini is made with leftover cooked chicken and canned soup. It's the perfect recipe for busy weeknights because it's so easy to assemble. Once you pop the dish in the oven, you'll have time to take care of other things on your to-do list. —Martha Sue Stroud, Clarksville, Texas

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 15 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 8 servings.

Number Of Ingredients 12

1 package (16 ounces) uncooked spaghetti
2 tablespoons butter
1 medium green pepper, chopped
1 medium onion, chopped
2 cups cubed cooked chicken
2 cans (4 ounces each) mushrooms, drained
1 jar (2 ounces) diced pimiento, drained
1 can (10-3/4 ounces) condensed cream of mushrooms soup, undiluted
2 cups 2% milk
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 to 1-1/2 cups shredded cheddar cheese

Steps:

  • Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, melt butter in a large Dutch oven over medium-high heat; add green pepper and onion. Cook and stir until vegetables are crisp-tender, 4-5 minutes. Stir in chicken, mushrooms, pimientos, soup, milk, garlic powder and salt. Drain spaghetti; add to pan and toss to coat. , Pour into a greased 13x9-in. baking dish. Cover and bake until hot and bubbly, 50-60 minutes. Uncover; sprinkle with cheese. Bake, uncovered, until cheese is melted, about 10 minutes.

Nutrition Facts : Calories 438 calories, FatContent 14g fat (6g saturated fat), CholesterolContent 59mg cholesterol, SodiumContent 686mg sodium, CarbohydrateContent 52g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 24g protein.

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