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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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I had search online for a recipe for chicken lasagna that used a white sauce instead of the traditional marinara sauce. I could not find what I wanted, so I winged it!!!! It was a great success and this recipe is easily adjusted to dinner for 1,2,3, or more... this recipe was for 3, in an 8 x 8 baking dish. Ingredients:
8 -10 lasagna noodles |
2 -3 boneless chicken breasts, cooked, cubed, shredded |
1 (10 3/4 ounce) can cream of mushroom soup |
2 cups mozzarella cheese, shredded |
1 1/2 cups heavy whipping cream |
2 tablespoons parsley flakes |
2 tablespoons basil |
2 tablespoons oregano |
2 tablespoons cooking oil |
garlic powder, to taste |
onion powder, to taste |
salt and pepper |
Directions:
1. Prepare lasagna noodles as directed by package.
2. Preheat over to 350°F.
3. Take chicken breast and cut them length wise to strips.
4. Heat oil in skillet to medium temperature.
5. Add chicken pieces.
6. Sprinkle with salt and pepper.
7. Cook until no longer pink, but do not over cook. Break up chicken into pieces. Set aside.
8. In a saucepan over low heat, empty can of cream of mushroom, add heavy whipping cream and whisk in all other ingredients.
9. Taste is your preference.
10. Remove once thickened.
11. Now just layer. Start with some sauce on the bottom of baking dish.
12. Next layer noodles, more sauce, chicken, and mozzarella cheese.
13. Repeat layers, making sure your top layer is noodles, sauce and mozzarella cheese.
14. Cover tightly with foil and bake for 30 minutes.
15. Uncover and bake an additional 15 minutes.
16. Place 4 inches under broiler, and broil about 2 mins until cheese is bubbling and has a golden crust forming.
17. Remove and let set about 5-10 minutes before serving.
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