Photo: Chicken Lasagna Recipe
Ingredients
- 3 tablespoons butter
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 3 cups chopped cooked chicken
- 1 (4-ounce) jar pimientos, chopped
- 1 (8 ounce) can cream of chicken soup
- 1 (8-ounce) can mushroom soup
- 1 cup chicken broth
- 6 lasagna noodles, cooked and drained
- 6 ounces shredded mozzarella
Directions
Preheat the oven to 350 degrees F.
Heat the butter in a large saucepan over medium heat. Add the onions and green peppers and cook, stirring occasionally, until they are soft and translucent, about 15 minutes. Add the chicken, pimientos, mushroom soup, and chicken broth. Simmer the mixture until the flavors blend and the sauce thickens slightly, about 5 minutes.
Spoon about 1/3 of the chicken mixture into a medium baking dish. Arrange 2 of the noodles over the chicken; repeat layers of chicken and noodles twice more. Top the lasagna with cheese, cover with aluminum foil and bake for 20 minutes. Uncover and bake until the cheese is nicely browned, about 10 minutes. Remove the lasagna from the oven and allow it to set for 5 minutes, then serve.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By digna_feliciano...
Tampa, FL
on September 20, 2009
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I used ground chicken with spicy turkey sausage (removed casing and smashed up a bit and added olives with pimientos to the mixture. I used 2 cans of cream of mushroom soup (no cream of chicken soup and an extra 1/2 cup of chicken broth. I took it to a family reunion and it all went with rave comments!
By stacywoodham_11...
Ozark, AL
on May 03, 2009
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I used 6 chicken breasts cut into tiny bite size pieces and stir fryed them in olive oil. I personally spiced them up with Mrs. Dash, garlic salt, pepper, oregano, and sweet basil. I then stir fried green, yellow, orange, and red diced peppers in olive oil. Combine chicken, peppers, one can of fat free cream of chicken, and one jar of Alfredo sauce. You will need about 1/4 cup of chicken broth. Mix together in same pan you were stir frying in (I actually used a wok. Layer pan with Lasagna noodle, 1/2 of chicken mixture, and combination of motzerrella, monterey jack, and parmesan cheeses, Lasagna noodle, 1/2 of chicken mixture, and cheeses, Lasagna noodle and top with cheese. I used one bag of shredded motz. cheese, 1 bag of shredded parmesan cheese, and one bag of shredded monterey jack cheese and mixed them all up in a big bowl - you will divide it 3 times for your layers. I cooked on 350 for about 30 minutes or until you like the looks of the cheese. Everything is actually already cooked so it is just up to you how long you let the cheese melt. IT IS FABULOUS!!
By righthereinholl...
Lakeland, FL
on December 30, 2008
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Was a great lasagna, but better as a sauce/gravy over rice.
Omitted mushroom soup and used the cream of chicken instead. Added 1 cup of the veggies, plus red peppers.
Read all 16 reviews