Best 10 Lasagna With Chicken And Peppers Recipes

CHICKEN LASAGNA

Steps:

• In a saucepan, saute onion and green pepper in butter until tender. Add mushrooms; cook until tender. Remove from the heat; stir in soup, milk, pimientos and basil. In a bowl, combine the chicken, American cheese, cottage cheese and 1/4 cup Parmesan cheese., Spread a fourth of the mushroom sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles, half of the chicken mixture and a fourth of the mushroom sauce. Repeat layers of noodles, chicken and mushroom sauce. Top with the remaining noodles and mushroom sauce., Sprinkle with parsley and remaining Parmesan. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until hot and bubbly. Let stand for 15 minutes before cutting.

CHICKEN AND ROASTED RED BELL PEPPER LASAGNA

Steps:

• Make the sauce: Process all ingredients in a food processor until smooth, stopping to scrape down sides.
• Preheat oven to 350°F.
• Stir together the chicken, cream cheese, spinach, garlic salt, and pepper.
• Layer a lightly greased 11x7 inch baking pan with one-third of the Red Bell Pepper sauce, 3 noodles, one-third chicken mixture, and one-third cheese. Repeat layers twice. Place baking dish on a baking sheet.
• Bake, covered, for 50 to 55 minutes. Uncover and bake 15 minutes longer.

LASAGNA WITH CHICKEN AND PEPPERS

Steps:

• For pepper sauce: halve and seed the peppers and cut into 1/2 inch dice.
• Seed and chop the tomatoes, reserving 1 cup of juice.
• Mince 1 tablespoon herbs.
• For both the pepper and chicken sauce, mince the 8 onions, 8 cloves garlic.
• Chop 2 cup parsley and 1/2 cup basil.
• For the pepper sauce, heat olive oil in large frying pan.
• Add half of the onions and pepper and cook until soft, aobut 15 mins.
• Add the tablespoon of minced herbs and half of the garlic, parsley, basil and cook about 2 mins.
• Add tomatoes and reserved 1 cup juice and cook until most of the liquid had evaporated, about 15 mins.
• Season to taste.
• The pepper sauce can be made one week ahead.
• For chicken sauce, trim the chicken breasts of fat and connective tissue and season with salt and pepper.
• Cut the prosciutto in 1/2 inch pieces.
• Heat 4 tablespoons of the butter in a large frying pan over medium heat.
• Sear the chicken about 2 minutesa side until well browned, cooking in batches to avoid overcrowding.
• Reduce heat, return all chicken to pan and simmer until barely cooked through, about 10 minutes.
• Remove from pan and cool.
• Cut chicken into 1/2 inch dice.
• In the same frying pan, heat 1 tablespoon of olive oil over medium heat and briefly saute ham and remaining garlic, parsley and basil until fragrant, about 2 minutes.
• Add to chicken.
• In the same pan used to cook the chicken and ham, heat remaining 6 oz of butter and 1 tablespoon of olive oil.
• Add the remaining onions and peppers.
• Saute until soft, about 5 minutes.
• Whisk in flour and cook for 4 minutes over low heat, stirring constantly.
• Whisk in chicken stock and bring to a boil.
• Reduce heat and simmer for 10 minutes.
• Add the chicken mixture and heavy cream and season to taste with salt and pepper.
• Chicken sauce can be made several days ahead.
• Boil the spinach noodles according to package directions and cook until tender.
• If using fresh, cook in batches for about 2 minutes a batch.
• Remove lasagne to a large bowl of cold water to stop the cooking, then to a damp towel.
• Grate parmesan and fontina cheeses.
• Butter four 9 by 13 inch lasagna pans or large oval pans.
• Pour a layer of hte pepper sauce into each pan.
• Put a layer of lasagna noodles on top of the sauce, overlapping slightly.
• Add a layer of the chicken sauce, then a layer of the cheeses, and another layer of pasta.
• Repeat the process 3 more times ending with the pepper sauce and cheeses.
• Cover with foil.
• Lasagne at this point can be made a day ahead.
• Cooking and serving: Heat oven to 375 F.
• Bake lasagne in a preheated oven until cooked through, about 45 mins.
• Allow lasagne to rest for 15 mins.
• before cutting and serving.

MEXICAN CHICKEN-AND-POBLANO 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 2 tablespoons of 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 saucey, 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 3 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 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 cheese blend and the remaining 1/4 cup each of Parmesan and sour cream. Top with the remaining tortillas and 1 1/2 cups shredded 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.

CHICKEN PARMESAN LASAGNA

Steps:

• Preheat the oven to 350 degrees F with racks in the center and lowest positions. Put a foil-lined baking sheet on the bottom rack to catch any drips.
• Cut each chicken breast lengthwise into thirds, making 9 equal pieces (they should look like large chicken tenders). Put one sheet of plastic wrap on a clean cutting board. Put a piece of chicken in the center of the plastic wrap and top with another sheet. Pound the chicken with flat side of a meat mallet until it is very thin, about 1/4 inch thick. Transfer to a plate and repeat with the remaining chicken.
• Whisk together the flour, 2 teaspoons salt, several grinds of black pepper, 1 teaspoon oregano, 1/2 teaspoon granulated garlic and 1/2 teaspoon red pepper flakes if using in a shallow dish until combined. Whisk 3 eggs with 1 tablespoon water in a second shallow dish. Whisk together the panko, 1/2 cup Parmesan, 2 teaspoons salt, the remaining 1 teaspoon oregano, 1/2 teaspoon granulated garlic, and 1/2 teaspoon red pepper flakes if using in a third shallow dish.
• Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat and packing the crumbs into any crevices. Transfer the chicken to a rimmed baking sheet or large plate and repeat with the remaining chicken cutlets.
• Line a clean rimmed baking sheet with paper towels. Heat 2 tablespoons unsalted butter and 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add 3 pieces of breaded chicken and cook, flipping once, until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the prepared baking sheet to drain, then season with salt. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 3 batches total.
• Whisk the ricotta, remaining 1 egg, 1/2 teaspoon salt and several grinds of black pepper in a medium bowl until smooth and combined.
• Spoon a quarter of the tomato sauce (about 3/4 cup) into the bottom of a 9-inch square baking dish and top with 4 noodles, placing them against the edges of the pan in an even layer (it's ok if they overlap). Spread a third of the ricotta mixture (about 2/3 cup) in an even layer over the noodles and top with 3 pieces of chicken. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Repeat with another 3/4 cup of tomato sauce, 4 noodles, 2/3 cup ricotta, 3 pieces of chicken, 1/2 cup mozzarella and 2 tablespoons Parmesan. Finally, add another 3/4 cup tomato sauce, the remaining 4 noodles, the remaining 2/3 cup ricotta and the remaining 3 pieces of chicken. Top with the remaining 3/4 cup tomato sauce, 1 cup mozzarella and 2 tablespoons Parmesan. (It's ok if the lasagna is slightly higher than the edges of the pan.) Cover the pan tightly with nonstick aluminum foil (see Cook's Note).
• Bake until the noodles are tender and the edges are lightly browned, about 30 minutes. Increase the oven temperature to 425 degrees F. Uncover the lasagna and bake until the cheese has completely melted and browned in spots, about 15 minutes more. Let rest for 10 minutes, then cut into squares and serve with an extra sprinkle of Parmesan.

CHICKEN PARM LASAGNA RECIPE BY TASTY

Steps:

• Cut chicken breasts in half (pound thin if necessary) and season with salt and pepper.
• Add the flour, 4 eggs, and bread crumbs to 3 separate shallow dishes. Beat the eggs. Coat the chicken in the flour, then the eggs, and finally in the bread crumbs.
• Heat the vegetable oil in a cast iron skillet over medium heat. Fry the chicken on both sides until golden brown, about 4 minutes on each side. Let drain on paper towels.
• In a medium bowl, combine the ricotta cheese and the remaining egg.
• Preheat the oven to 350°F (180°C).
• Spread about ⅓ of the marinara sauce over the bottom of a casserole dish. Top with 4 lasagna noodles, ½ of the ricotta mixture, and 3 chicken cutlets. Sprinkle with ½ cup of mozzarella and ½ cup of Parmesan cheese. Repeat to make another layer, then finish with the remaining sauce and mozzarella and Parmesan cheeses.
• Cover with foil and bake for 45-60 minutes, uncovering the lasagna for the last 10 minutes of baking.
• Serve with a sprinkle of fresh basil.
• Enjoy!

CREAMY CHICKEN LASAGNA

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
• Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Cook bell pepper and onions in butter, stirring occasionally, until crisp-tender; remove from heat. Stir in milk, soup, basil and pepper.
• Place 4 noodles in baking dish. Top with about 1 cup of the soup mixture, half of the cottage cheese, 1 1/2 cups of the chicken, 2/3 cup mozzarella cheese and 1/3 cup Cheddar cheese. Repeat layers once, starting with noodles. Place remaining 4 noodles over top. Top with remaining soup mixture, mozzarella cheese and Cheddar cheese. Sprinkle Parmesan cheese over top.
• Bake uncovered 50 to 55 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.

CHICKEN CHEESE LASAGNA

Steps:

• In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour and salt until blended; cook until bubbly. Gradually stir in broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in 2 cups mozzarella, 1/2 cup Parmesan cheese, basil, oregano and pepper; set aside. , In a large bowl, combine the ricotta cheese, parsley and remaining mozzarella; set aside. Spread one-quarter of the cheese sauce into a greased 13x9-in. baking dish; cover with one-third of the noodles. Layer with half of the ricotta mixture, half of the spinach and half of the chicken. , Cover with one-quarter of the cheese sauce and one-third of the noodles. Repeat layers of ricotta mixture, spinach, chicken and one-quarter cheese sauce. Cover with remaining noodles and cheese sauce. , Sprinkle with remaining Parmesan cheese. Bake at 350°, uncovered, for 35-40 minutes. Let stand 15 minutes.

PUERTO RICAN-STYLE CHICKEN LASAGNA

Steps:

• Heat olive oil in a pan over medium heat. Saute onion, bell peppers, shallots, sweet peppers, and scallions until soft, about 5 minutes. Add tomatoes, salt, pepper, and sugar. Simmer until flavors combine, about 1 hour. Add tomato paste to thicken the sauce, if necessary.
• Meanwhile, place chicken in a large pot and cover with water. Bring to a boil. Reduce heat and simmer until an instant-read thermometer inserted near the thigh bone reads 165 degrees F (74 degrees C), 45 minutes to 1 hour. Drain and let cool until easily handled.
• Fill a blender halfway with sauce. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining sauce. Cover to keep warm.
• Pull chicken meat off the bones. Heat olive oil in a saucepan and saute garlic until golden brown, 3 to 5 minutes. Add the boiled chicken and shred it with 2 forks. Moisten the mixture with chicken broth. Add sazon seasoning and olives; mix well. Season with salt and pepper. Remove from heat.
• 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.
• Preheat the oven to 350 degrees F (175 degrees C).
• Cover the bottom of a 9x13-inch baking dish with a layer of lasagna noodles. Cover with some sauce, followed by some chicken, then a layer of mozzarella cheese. Repeat with remaining noodles, sauce, chicken, and cheese. Cover the final layer of mozzarella with Cheddar cheese for extra color. Cover with aluminum foil.
• Bake lasagna in the preheated oven until heated through and cheese is melted, about 25 minutes.

SARAH'S CHICKEN LASAGNA

Steps:

• Cook noodles in a large pot of boiling water until done. Rinse, and drain. Set aside.
• In a medium saucepan, saute green pepper and onions in butter or margarine over medium heat. Stir in undiluted soup, milk, mushrooms, pasteurized cheese, pimento, and basil.
• Place half of the noodles in 13 x 7 x 2 inch baking dish. Layer with half of the cream sauce, 1/2 cottage cheese, 1/2 diced chicken, and 1/2 Parmesan cheese. Repeat layers.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.