Friday, February 18, 2011

Crowd Pleaser Chicken Lasagna

I had a different post in mind for you today, but life got in the way, so I thought I would share a recipe with you. I made this for my fellow preschool teachers this week as we celebrated the February birthdays among us. It drew rave reviews and I ended up sharing it with several of them. This chicken lasagna is ridiculously simple and simply delicious. It's easy to prepare ahead and refrigerate and is, truly, a crowd pleaser. If I'd known I was going to share it here, I'd have photographed it's lightly browned bubbly cheese to give you some eye candy! But nonetheless, this one's a winner. Hope you enjoy!

Chicken Lasagna

Meat of one whole chicken, either boil your own or use one rotisserie chicken
3 large cans Hunts Pasta Sauce
1 tbsp Italian seasonings
3 cloves of garlic, minced
24 oz container cottage cheese (I use low fat)
2 packages frozen spinach, thawed and drained
1 egg, beaten
2 cups shredded Italian cheese mix
2 cups shredded mozzarella
1 package no-boil lasagna noodles

Pull chicken into bite sized pieces and combine with pasta sauce, Italian seasonings, and garlic in a large sauce pan. Heat through over medium heat and then let it simmer over low heat for about 20 minutes. In medium sized bowl, combine cottage cheese, spinach, the egg, and ½ cup Italian cheese mixture.
In 9x13 baking dish or lasagna pan, spread about one cup of sauce mixture. It should cover the bottom of the pan. Layer over it the no-boil lasagna noodles, making sure they do not touch each other or the sides of the pan. Break them into pieces if necessary. On top of the noodles spread 1/3 of the cottage cheese mixture. Sprinkle ½ cup of Italian cheese mixture on top. Add another layer of sauce mixture, another layer of noodles, another layer of cottage cheese mixture, and sprinkle with Italian cheese mixture. Repeat the process again, ending with the last of the Italian cheese mixture. Then sprinkle the 2 cups of shredded mozzarella on top.
Cover with foil and bake at 350 for 40 minutes. Uncover and bake another 10-15 minutes so the cheese can get slightly brown on top. Let sit for 10 minutes after removing from the oven. Then serve. Can easily be prepared and then refrigerated overnight before baking.

Coming soon: furniture makeovers, my home office redo, and more decor!

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