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Question by Amy Z: Looking for a chicken lasagna recipe with certain specifications.?
I am looking for a recipe of this chicken lasagna I had a few years back. The consistancy of the chicken wasn’t cubed or chopped as most of the recipes online call for…the consistancy was more of the pulled pork consistancy. Also the recipe was tomato based rather than cream based or “alfredo” consistancy. Any help?
Best answer:
Answer by Patrick F
find your favorite lasagna recipe and just change the meat to chicken pull the meat apart do not cut it into chunks it will allow the flavor to cook into the lasagna better
Give your answer to this question below!
You should enjoy this one. I use raw chicken. As it cooks, you can pull the strips apart to achieve the pulled consistency you are looking for.
4 chicken breasts, cut into strips
1 cup sliced mushrooms
2 cloves minced garlic
1 large chopped onion
1 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
2 tablespoons olive oil
1 (28 oz.) can Italian tomatoes with basil
1 (15 oz.) can tomato sauce
3 tablespoons freshly grated Romano cheese
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
8 oz. cooked and drained lasagna noodles
1/2 cup freshly grated Romano cheese
6 to 8 slices Mozzarella cheese
Saute chicken, mushrooms, garlic, onion, oregano, basil and thyme in olive oil until chicken is white. Stir in tomatoes, tomato sauce, 3 tablespoons Romano cheese, salt and pepper. Cook uncovered for 5 minutes.
In a greased 9 x 13 baking dish, place 1/2 the lasagna noodles. Top with 1/2 of sauce, Romano cheese, and Mozzarella cheese. Repeat layers. Cover and bake at 350 degrees for 20 minutes. Uncover and bake for additional 30 minutes or until bubbly and cheese melts.
Creamy Chicken Lasagna
INGREDIENTS
* 3 skinless, boneless chicken breast halves
* 6 uncooked lasagna noodles
* 1 cube chicken bouillon
* 1/4 cup hot water
* 1 (8 ounce) package cream cheese, softened
* 2 cups shredded mozzarella cheese
* 1 (26 ounce) jar spaghetti sauce
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.
2. Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.
3. Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.
4. Spread 1/3 of spaghetti sauce in the bottom of a 9×13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
5. Bake for 45 minutes in the preheated oven