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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1/2 large onion, diced
1 cup sliced fresh mushrooms
1 tbsp butter
1 (10 3/4 oz) can cream of chicken soup
1 (16 oz) jar alfredo sauce
1 (7 oz) jar roasted red peppers, drained and chopped
1/3 cup dry white wine
1/2 tsp dried basil
1 (10 oz) pkg frozen chopped spinach, thawed
1 (15 oz) carton ricotta cheese
1/2 cup grated Parmesan cheese
1 egg, slightly beaten
9 lasagna noodles, cooked and drained
2 1/2 cups shredded cooked chicken
2 cups shredded sharp cheddar cheese, divided
In a skillet over medium-high heat, sauté onion and mushrooms in butter until tender. Stir in next 5 ingredients. Reserve 1/3 of sauté for top of lasagna. Drain thawed spinach well and squeeze dry. Combine spinach and next 3 ingredients.
Place 3 noodles in a lightly greased 13x9 inch baking dish. Layer with half each of the remaining sauce, ricotta mixture and chicken. Sprinkle with 1 cup cheddar cheese. Repeat layering. Top with the last 3 noodles and reserved sauce.
Bake at 350 for 45 minutes. Sprinkle with remaining cheese and bake 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Serves 8-10
CHICKEN LASAGNA II
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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1/2 large onion, diced
1 cup sliced fresh mushrooms
1 tbsp butter
1 (10 3/4 oz) can cream of chicken soup
1 (16 oz) jar alfredo sauce
1 (7 oz) jar roasted red peppers, drained and chopped
1/3 cup dry white wine
1/2 tsp dried basil
1 (10 oz) pkg frozen chopped spinach, thawed
1 (15 oz) carton ricotta cheese
1/2 cup grated Parmesan cheese
1 egg, slightly beaten
9 lasagna noodles, cooked and drained
2 1/2 cups shredded cooked chicken
2 cups shredded sharp cheddar cheese, divided
In a skillet over medium-high heat, sauté onion and mushrooms in butter until tender. Stir in next 5 ingredients. Reserve 1/3 of sauté for top of lasagna. Drain thawed spinach well and squeeze dry. Combine spinach and next 3 ingredients.
Place 3 noodles in a lightly greased 13x9 inch baking dish. Layer with half each of the remaining sauce, ricotta mixture and chicken. Sprinkle with 1 cup cheddar cheese. Repeat layering. Top with the last 3 noodles and reserved sauce.
Bake at 350 for 45 minutes. Sprinkle with remaining cheese and bake 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Serves 8-10
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.