Best 9 Delicious Cheesy Chicken Lasagna Recipes

CHEESY CHICKEN LASAGNA

Steps:

• Heat 2 tbsp olive oil in a large, deep pan and brown the chicken well. Remove and set aside.
• Add the vegetables and cook for 7-10 minutes or until they start to soften.
• Add the garlic and herbs and cook for another minute before adding the chicken back in.
• Pour in the tomatoes, stock, Balsamic and sugar.
• Cover, reduce and allow to simmer for 20-30 minutes until the sauce has reduced and thickened slightly. Season to taste.
• Layer the bolognese mixture with no-cook lasagna sheets and bechamel/cheese sauce in an oven-proof baking dish (18cm x 25cm or 7in x 10in). Add a quarter cup mozzarella cheese with each layer to make it ultra cheese. Top with cheddar cheese, mozzarella and Parmesan cheese.
• Bake at 200°C/390°F for 20-30 minutes or until a sharp knife can easily be inserted. Remove the foil and allow to bake until browned on top.
• Remove from the oven, allow to rest for at least 10 minutes then slice and serve.

CHEESY CHICKEN LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of water to a boil over medium-high heat and add chicken breasts; reduce heat and let simmer until chicken falls apart easily with a fork and is no longer pink, 10 to 15 minutes. Drain water, shred chicken with 2 forks, and set aside.
• While chicken is boiling, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and lay noodles in a single, flat layer on a paper towel to dry.
• Heat butter in a small saute pan over medium-high heat. Saute onion and garlic in the hot butter just until onion is translucent, 5 to 7 minutes.
• Mix shredded chicken, onion-garlic mixture, 1 cup spaghetti sauce, ricotta cheese, 1/2 of the Parmesan cheese, and Italian seasoning together in a large bowl.
• Mix remaining spaghetti sauce and remaining Parmesan cheese together in another bowl. Spread a thin layer on the bottom of a glass 9x13-inch baking dish. Layer 3 lasagna noodles, spread chicken mixture on top, then add another thin layer of the sauce mixture. Repeat, leaving a final layer of noodles on top. Top with remaining sauce. Sprinkle mozzarella and Cheddar cheese on top.
• Bake in the preheated oven until heated through and cheese bubbles, about 45 minutes.

DELICIOUS CHEESY CHICKEN LASAGNA

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• For the sauce; in a skillet melt butter over medium heat.
• Add in onion and saute for about 5 minutes, adding in the garlic the last 2 minutes.
• Stir in the undiluted cream of chicken soup, alfredo sauce, pimientos with juice, mushrooms, white wine and basil; simmer over low heat for about 15-20 minutes.
• Season the sauce with salt and pepper to taste (you can prepare the sauce well in advance if desired).
• Set about 1 cup of the sauce aside for the top of the noodles (if doubled the sauce then set aside 2 cups).
• For filling mixture; In a bowl mix together the drained chopped spinach, cottage cheese, ricotta, garlic powder, Parmesan cheese, egg, and mozzarella cheese (if using) season the mixture with salt and pepper.
• Place 3 cooked lasagna noodles in the bottom of the prepared baking dish.
• Layer with HALF of the sauce (not the 1 cup of reserved sauce, that will go on top of the casserole).
• Then half of the spinach mixture and then HALF the chicken, then about 1 cup of cheddar cheese (you can use more cheese if desired).
• Place 3 lasagna noodles on top of the cheddar cheese then repeat the procedure.
• Top with the 3 remaining noodles and the reserved 1 cup of sauce.
• At this point you can cover and refrigerate for up to 1 day.
• Bake covered for about 45 minutes, uncovered and sprinkle with about 1 cup cheddar cheese.
• Return to oven and bake uncovered for another 10 minutes.

CHEESY CHICKEN LASAGNA

Steps:

• Cook the chicken and noodles first at the same time. Once noodles are done-rinse in cold water and set aside (it keeps them from sticking together).
• Combine evaporated milk (don't use fat-free version) and Ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don't do any less), stirring frequently.
• Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again.
• Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

CHEESY MEXICAN CHICKEN LASAGNA

Steps:

• Preheat the oven to 350 degrees F. Brush the inside of an 8-inch square baking dish with oil.
• Toss the chicken with 1/2 teaspoon salt in a medium bowl. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until it begins to brown in spots, about 2 minutes. Add the poblanos, tomatoes and 1/2 teaspoon salt and cook, stirring frequently, until the chicken is cooked through, the peppers are crisp-tender and the tomatoes are saucy, 5 to 6 minutes. Remove the skillet from the heat and stir in the garlic. Transfer the chicken, vegetables and juices to a medium bowl to cool.
• Wipe out the skillet, add enough oil to just cover the bottom and heat over medium heat. Once the oil begins to shimmer, add 3 of the tortillas and fry until they are hot but still pale, about 10 seconds per side. Remove the tortillas to a baking sheet and sprinkle with salt. Fry the remaining tortillas in batches of 3, adding and heating oil as needed between batches.
• Cover the bottom of the prepared baking dish with 4 overlapping tortillas. Top with half the chicken-poblano mixture, sprinkle with 1 cup of the Mexican cheese blend and 1/4 cup of the Parmesan and dollop with 1/4 cup of the sour cream. Top with 4 more overlapping tortillas, the remaining chicken-poblano mixture, 1 cup of the remaining Mexican cheese blend and the remaining 1/4 cup each of Parmesan and sour cream. Top with the remaining tortillas and 1 1/2 cups Mexican cheese blend.
• Cover the dish loosely with foil and bake until the lasagna is hot and the cheese is melted, about 25 minutes. Remove the foil and bake for 5 minutes more. Let rest for a few minutes. Cut into 4 squares, place on 4 serving plates and divide the romaine and radishes among the plates.

JULIE'S CHEESY CHICKEN LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
• Combine chicken, milk, ranch dressing mix, and black pepper in a skillet; bring to a boil. Reduce heat and simmer until sauce is reduced and thickened, about 20 minutes.
• Layer 4 lasagna noodles in the bottom of the prepared baking dish. Spread 1/2 the sauce over noodles. Sprinkle 1/2 the Cheddar cheese and 1/2 the mozzarella cheese over sauce. Repeat layering with remaining ingredients.
• Bake in the preheated oven until bubbling and cheeses are slightly browned, 30 to 40 minutes. Cool for 10 minutes before cutting.

CHEESY CHICKEN LASAGNA

Steps:

• Cook noodles according to package directions; drain. In a large saucepan, combine soup and milk. Cook and stir over low heat until blended. Remove from the heat; stir in vegetables and chicken. , In a greased 13-in. x 9-in. baking dish, layer three noodles, a third of the soup mixture and six cheese slices. Repeat layers twice., Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

CHEESY CHICKEN AND MUSHROOM LASAGNE

Steps:

• Preheat oven to 425° with rack in middle.
• Cook mushrooms, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in oil and 1 tablespoon butter in a 4-quart heavy saucepan over medium heat, stirring occasionally, until mushrooms are softened, about 3 minutes. Add wine and simmer briskly 2 minutes. Transfer mushroom mixture to a large bowl and stir in chicken. (Set aside saucepan.)
• Bring milk to a bare simmer in a medium saucepan. Melt remaining 4 tablespoons butter in 4-quart saucepan over medium-low heat. Add flour and cook roux, whisking constantly, 3 minutes. Add hot milk in a slow stream, whisking constantly. Add thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper and simmer, whisking occasionally, until thickened, 5 to 6 minutes. Remove from heat and reserve 1 cup sauce. Stir parmesan into sauce remaining in pan, then stir into mushroom filling.
• Pour half of reserved plain sauce into baking pan, spreading evenly to coat bottom. Add 3 lasagne sheets, overlapping slightly, and one third of mushroom filling, spreading evenly, then sprinkle one fourth of Gruyère over top. Repeat 2 times. Top with remaining 3 lasagne sheets and remaining plain sauce, spreading evenly. Sprinkle with remaining Gruyère.
• Cover with foil, tenting slightly to prevent foil from touching top of lasagne but sealing all around edge, and bake 30 minutes. Remove foil and bake until cheese is golden, about 15 minutes more. Let lasagne stand 10 minutes before serving.

SLOW-COOKER CHEESY WHITE CHICKEN LASAGNA

Steps:

• Spray 4-quart slow cooker with cooking spray. Add lasagna noodles, chicken, onion, garlic, Alfredo sauce, chicken broth, basil, salt and pepper to slow cooker. Stir gently; stir in 1 cup of the cheese.
• Cover and cook on Low heat setting 1 1/2 hours; stir mixture thoroughly until pasta is covered in sauce. Cover; cook 1 1/2 hours longer or until pasta is tender.
• Gradually add spinach, carefully stirring to wilt; sprinkle with remaining 1/2 cup cheese. Increase to High heat setting; cover and cook 5 to 10 minutes or until cheese is melted.