#chickenlasagna

[iluvcarmelcandy]

A delicious and keto-friendly twist on classic lasagna, this recipe features layers of tender chicken, creamy white cheese mixture, and thinly sliced zucchini, providing all the flavors you love without the carbs.

Ingredients: 2 lbs shredded cooked chicken breast. 1 cup ricotta cheese. 2 cups shredded mozzarella cheese. 1 cup grated Parmesan cheese. 1/2 cup heavy cream. 1/4 cup chicken broth. 2 cloves garlic, minced. 1 tsp dried basil. 1 tsp dried oregano. Salt and pepper to taste. 1 large zucchini, thinly sliced lengthwise.

Instructions: Warm the oven up to 190C 375F. Ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, heavy cream, chicken broth, garlic, dried basil and oregano, salt, and pepper should all be mixed together in a bowl. In the bottom of a baking dish, lay out half of the zucchini slices. Put half of the chicken mix on top of the zucchini slices. Add more layers with the rest of the chicken mixture and zucchini slices. Add the rest of the mozzarella cheese on top. Put foil over it and bake for 25 minutes. Take the foil off and bake for another 10 minutes, or until the cheese is bubbly and golden brown. Before you serve it, let it cool down for a while. Have fun with your KD white cheese chicken lasagna!

Prep Time: 20 minutes

Cook Time: 35 minutes

David Hegarty

[applesmut]

This chicken lasagna is comforting and filling for any occasion. It's creamy, cheesy, and full of tasty chicken.

Ingredients: 9 lasagna noodles. 2 cups shredded cooked chicken breast. 2 cups shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/4 cup butter. 1/4 cup all-purpose flour. 1/2 teaspoon salt. 2 cups chicken broth. 1 cup heavy cream. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon dried basil. 1/2 teaspoon dried oregano. 1/4 teaspoon black pepper.

Instructions: Preheat oven to 350F 175C. Cook lasagna noodles according to package directions; drain. In a saucepan, melt butter over medium heat. Stir in flour and salt until smooth. Gradually whisk in chicken broth and bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in cream, garlic powder, onion powder, basil, oregano, and black pepper. Remove from heat. Spread a thin layer of sauce in the bottom of a greased 9x13 inch baking dish. Layer with 3 noodles, 1/3 chicken, 1/3 sauce, and 1/3 mozzarella cheese. Repeat layers twice, ending with mozzarella cheese. Sprinkle Parmesan cheese over the top. Cover and bake for 25 minutes. Uncover and bake for an additional 20 minutes or until bubbly and golden brown. Let stand for 15 minutes before cutting. Serve and enjoy!

Prep Time: 30 minutes

Cook Time: 45 minutes

Allens United Methodist Church

[allenstricklandwilliams]

A delightful twist on classic lasagna, this chicken lasagna features layers of tender shredded chicken, creamy basil pesto sauce, and gooey melted cheese. It's a comforting and flavorful dish that will impress your family and friends.

Ingredients: 9 lasagna noodles. 1 pound cooked chicken, shredded. 1 cup basil pesto. 1 cup heavy cream. 1 cup grated Parmesan cheese. 1 cup shredded mozzarella cheese. 1/2 cup chicken broth. 1/4 cup chopped fresh basil leaves. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. As directed on the package, cook the lasagna noodles. Once done, drain them and set them aside. Add heavy cream, Parmesan cheese, basil pesto, and chicken broth to a saucepan and heat over medium-low. Mix the sauce well and until it is smooth. Shred the chicken and chop the basil leaves. Add salt and pepper to the bowl and mix the ingredients together. Put some of the pesto cream sauce on the bottom of a baking dish. Put three noodles from the lasagna on top of the sauce. After putting half of the chicken mix on top of the noodles, top with mozzarella cheese. Add more noodles, chicken mixture, and mozzarella cheese to make more layers. Put on one last layer of sauce, and then sprinkle any extra mozzarella cheese on top. Put foil over the baking dish and bake for 25 minutes. Take off the foil and bake for another 10 minutes, or until the cheese melts and starts to bubble. Take a few minutes to let the lasagna cool down before you serve it. If you want, you can add more fresh basil leaves as a garnish.

Prep Time: 20 minutes

Cook Time: 35 minutes

the united sportscar championship

[winter-s-story]

Spinach Chicken Lasagna Rolls are a tasty take on regular lasagna. They are made with soft chicken, bright spinach, and creamy ricotta cheese that are rolled up in lasagna noodles and baked until they are golden brown.

Ingredients: 8 lasagna noodles. 2 cups cooked chicken, shredded. 2 cups fresh spinach, chopped. 1 cup ricotta cheese. 1/2 cup grated Parmesan cheese. 1 egg. 1/2 teaspoon garlic powder. Salt and pepper to taste. 2 cups marinara sauce. 1 cup shredded mozzarella cheese.

Instructions: Preheat oven to 375F 190C. Cook lasagna noodles according to package instructions until al dente. Drain and set aside. In a mixing bowl, combine cooked chicken, chopped spinach, ricotta cheese, Parmesan cheese, egg, garlic powder, salt, and pepper. Spread a thin layer of marinara sauce on the bottom of a baking dish. Lay out cooked lasagna noodles on a flat surface. Spread chicken and spinach mixture evenly over each noodle. Roll up each noodle tightly and place seam side down in the prepared baking dish. Pour remaining marinara sauce over the top of the lasagna rolls. Sprinkle with shredded mozzarella cheese. Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes or until cheese is melted and bubbly. Serve hot, garnished with fresh basil if desired.

Prep Time: 30 minutes

Cook Time: 30 minutes

canadian millennials

[trans-vegan]

Adulting Kinda

[beerecipee]

Cheesy Chicken Alfredo Lasagna Recipe - Easy Comfort Food

[bonnielovesdamon]

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Ingredients: 1 lb boneless, skinless chicken breasts, cooked and shredded. 1 box 9 oz oven-ready lasagna noodles. 1 jar 16 oz Alfredo sauce. 1 can 14.5 oz diced tomatoes, drained. 1 cup chicken broth. 1 cup shredded mozzarella cheese. 1 cup shredded Parmesan cheese. 1 cup ricotta cheese. 1 teaspoon garlic powder. 1 teaspoon dried basil. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Shred the chicken and mix it with the diced tomatoes, Alfredo sauce, chicken broth, garlic powder, basil, and oregano in a bowl. Put some of the chicken mixture on the bottom of the slow cooker. Put down a layer of lasagna noodles, breaking them up to fit. Put some ricotta cheese, mozzarella cheese, and Parmesan cheese on top of the noodles. Add more layers until all the ingredients are used up. Top with a layer of cheese to finish. Keep the lid on and cook on low for four to five hours, or until the noodles are soft. If you want, you can serve it hot and top it with fresh basil.

Prep Time: 20 minutes

Cook Time: 240 minutes

Hanger Clinic

[12daysofhayes]

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Ingredients: 9 lasagna noodles. 2 cups cooked chicken, shredded. 1 cup frozen chopped spinach, thawed and drained. 1 cup canned artichoke hearts, drained and chopped. 2 cups ricotta cheese. 1 cup grated Parmesan cheese. 2 cups shredded mozzarella cheese. 1 teaspoon garlic powder. 1 teaspoon dried basil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 cups marinara sauce.

Instructions: Preheat oven to 375F 190C. Cook lasagna noodles according to package instructions until al dente. Drain and set aside. In a large bowl, combine shredded chicken, spinach, artichoke hearts, ricotta cheese, Parmesan cheese, 1 cup mozzarella cheese, garlic powder, basil, salt, and pepper. Spread 1/2 cup marinara sauce evenly on the bottom of a 9x13 inch baking dish. Layer 3 lasagna noodles over the sauce. Spread half of the chicken mixture over the noodles. Repeat with another layer of 3 lasagna noodles and remaining chicken mixture. Top with remaining 3 lasagna noodles and spread remaining marinara sauce over the top. Sprinkle with the remaining 1 cup mozzarella cheese. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and lightly browned. Let cool for a few minutes before serving. Slice and enjoy!

Prep Time: 30 minutes

Cook Time: 35 minutes

BC Stugo