RECIPE FOR CHICKEN SPINACH LASAGNA RECIPES

CHICKEN, SPINACH, AND MUSHROOM LASAGNA RECIPE | …

Chicken, Spinach, and Mushroom Lasagna Recipe | … image

Chicken thighs poach until tender in stock, which becomes the base for a creamy béchamel sauce. No-boil noodles absorb more liquid during baking for a sturdy slice after freezing and reheating.

Provided by David Bonom

Total Time 1 hours 45 minutes

Yield Serves 12

Number Of Ingredients 17

Ingredients

3 cups unsalted chicken stock (such as Swanson)
1 ½ pounds skinless, boneless chicken thighs, trimmed
2 ½ tablespoons olive oil
1 ½ cups chopped onion
3 tablespoons minced garlic
1 ½ teaspoons kosher salt, divided
½ teaspoon chopped fresh thyme
½ teaspoon crushed red pepper
10 ounces sliced cremini mushrooms
3 (6-ounce) packages fresh spinach
Cooking spray
1 ½ cups 2% reduced-fat milk
½ cup all-purpose flour
¼ teaspoon ground nutmeg
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
12 no-boil lasagna noodles
5 ounces part-skim mozzarella cheese, shredded (about 1 1/4 cups)

Steps:

Bring stock to a boil in a large saucepan over medium-high heat. Add chicken; reduce heat, and simmer 18 to 20 minutes or until chicken is done. Remove chicken from pan; reserve stock. When cool enough to handle, shred with 2 forks.
Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion, garlic, 1/2 teaspoon salt, thyme, pepper, and mushrooms; sauté 8 minutes. Stir in spinach, 1 package at a time, cooking 2 minutes after each addition or until spinach wilts before adding more. Remove pan from heat; stir in chicken.
Preheat oven to 375°.
Coat 2 (8-inch) square baking dishes with cooking spray. Combine milk, flour, and nutmeg, stirring with a whisk until smooth. Bring reserved stock to a boil over medium-high heat. Gradually add milk mixture to stock mixture, stirring constantly with a whisk. Stir in remaining 1 teaspoon salt. Cook 5 minutes or until thickened, stirring occasionally. Remove pan from heat; stir in Parmigiano-Reggiano. Pour 1/2 cup sauce into bottom of each baking dish. Top each with 2 noodles, 1 1/2 cups chicken mixture, 3/4 cup sauce, and 1/4 cup mozzarella, making sure noodles are covered with sauce. Repeat layers once with noodles, chicken mixture, and sauce. Top dishes evenly with remaining 4 noodles, remaining 1/2 cup sauce, and remaining 3/4 cup mozzarella.
Cover dishes tightly with foil coated with cooking spray. Bake at 375° for 25 minutes. Uncover and bake at 375° for 10 to 15 minutes or until browned and bubbly, or follow freezing instructions. Let stand 5 minutes before serving.
How-to Freeze: Cool pan completely. Cover with foil; freeze up to 2 months. Thaw: In metal pan: Thaw overnight in refrigerator. In glass or ceramic: Uncover and microwave at HIGH 15 minutes or until thawed. Reheat: Cover; bake at 375° for 25 minutes. Uncover and bake 5 minutes.

Nutrition Facts : Calories 286 calories, CarbohydrateContent 25 g, CholesterolContent 67 mg, FatContent 10.2 g, FiberContent 2 g, ProteinContent 23 g, SaturatedFatContent 3.5 g, SodiumContent 523 mg, SugarContent 4 g

CHICKEN SPINACH LASAGNA RECIPE | TRISHA YEARWOOD | FOO…

Chicken Spinach Lasagna Recipe | Trisha Yearwood | Foo… image

Provided by Trisha Yearwood

Categories main-dish

Total Time 1 hours 50 minutes

Cook Time 35 minutes

Yield 12 servings

Number Of Ingredients 15

Ingredients

One 10-ounce package frozen spinach, thawed and drained
2 boneless, skinless chicken breast halves, cooked and shredded
2 cups grated Cheddar (5 ounces)
1 small onion, finely chopped
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon soy sauce
One 10-ounce can cream of mushroom soup
One 8-ounce container sour cream
1/2 cup sliced fresh mushrooms
1/3 cup mayonnaise
8 ounces no-boil lasagna noodles
1 cup grated Parmesan
1 cup pecans, finely chopped

Steps:

Preheat the oven to 350 degrees F.
In a large bowl, combine the spinach, chicken, Cheddar, onion, cornstarch, salt, pepper, soy sauce, soup, sour cream, mushrooms and mayonnaise. Put a layer of noodles in the bottom of a greased 9-by-13-by-2-inch casserole dish. Spread half of the spinach mixture over the noodles. Put another layer of noodles over the mixture and cover with the remaining spinach mixture. Sprinkle the Parmesan over the casserole. Then sprinkle the pecans on top. Bake for 1 hour. Let the casserole sit for 15 minutes before serving.

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