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
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