Time 55m Yield 9-12 servings. Number Of Ingredients 6 Steps:
Cook noodles according to package directions; drain. In a large saucepan, combine soup and milk. Cook and stir over low heat until blended. Remove from the heat; stir in vegetables and chicken. , In a greased 13-in. x 9-in. baking dish, layer three noodles, a third of the soup mixture and six cheese slices. Repeat layers twice., Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.
Time 1h45m Number Of Ingredients 20 Steps:
Heat 2 tbsp olive oil in a large, deep pan and brown the chicken well. Remove and set aside. Add the vegetables and cook for 7-10 minutes or until they start to soften. Add the garlic and herbs and cook for another minute before adding the chicken back in. Pour in the tomatoes, stock, Balsamic and sugar. Cover, reduce and allow to simmer for 20-30 minutes until the sauce has reduced and thickened slightly. Season to taste. Layer the bolognese mixture with no-cook lasagna sheets and bechamel/cheese sauce in an oven-proof baking dish (18cm x 25cm or 7in x 10in). Add a quarter cup mozzarella cheese with each layer to make it ultra cheese. Top with cheddar cheese, mozzarella and Parmesan cheese. Bake at 200°C/390°F for 20-30 minutes or until a sharp knife can easily be inserted. Remove the foil and allow to bake until browned on top. Remove from the oven, allow to rest for at least 10 minutes then slice and serve.
Time 1h35m Yield 8 Number Of Ingredients 8 Steps:
Combine chicken, lime juice, and taco seasoning in a large bowl. Stir to make sure chicken is evenly covered. Cook chicken mixture over medium heat until firm, about 15 minutes. Mix 1/2 cup mozzarella cheese, sour cream, and salsa in a bowl. Season with salt and pepper. Put a few spoonfuls of the sour cream mixture in the bottom of a 9x9-inch baking dish. Layer noodles and chicken on top. Cover with remaining 1 cup mozzarella cheese. Bake in the preheated oven until noodles are tender and cheese is melted, about 1 hour.
Time 1h20m Yield 12 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil over medium-high heat and add chicken breasts; reduce heat and let simmer until chicken falls apart easily with a fork and is no longer pink, 10 to 15 minutes. Drain water, shred chicken with 2 forks, and set aside. While chicken is boiling, 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 and lay noodles in a single, flat layer on a paper towel to dry. Heat butter in a small saute pan over medium-high heat. Saute onion and garlic in the hot butter just until onion is translucent, 5 to 7 minutes. Mix shredded chicken, onion-garlic mixture, 1 cup spaghetti sauce, ricotta cheese, 1/2 of the Parmesan cheese, and Italian seasoning together in a large bowl. Mix remaining spaghetti sauce and remaining Parmesan cheese together in another bowl. Spread a thin layer on the bottom of a glass 9x13-inch baking dish. Layer 3 lasagna noodles, spread chicken mixture on top, then add another thin layer of the sauce mixture. Repeat, leaving a final layer of noodles on top. Top with remaining sauce. Sprinkle mozzarella and Cheddar cheese on top. Bake in the preheated oven until heated through and cheese bubbles, about 45 minutes.
Time 1h30m Yield 4 Number Of Ingredients 12 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 the 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 saucy, 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 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 Mexican 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 Mexican cheese blend and the remaining 1/4 cup each of Parmesan and sour cream. Top with the remaining tortillas and 1 1/2 cups Mexican cheese 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.
Time 55m Yield 8 Number Of Ingredients 6 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Combine chicken and taco seasoning in a large skillet over medium heat; cook and stir until chicken is no longer pink, about 5 minutes. Add 1 1/2 packages cheese and 3/4 jar salsa. Mix thoroughly and set aside to cool. Spread 1/2 jar salsa in a 9x13-inch baking dish. Cover salsa with 6 corn tortillas. Spoon refried beans on top. Cover beans with 1/2 package cheese. Add a layer of 6 corn tortillas. Spread chicken mixture evenly on top. Add the last 6 corn tortillas. Spread 1 jar salsa on top. Sprinkle remaining 2 packages cheese on top. Bake in the preheated oven until cheese is melted and filling is hot and bubbly, 30 to 45 minutes.
Time 1h5m Yield 12 servings. Number Of Ingredients 10 Steps:
In a large skillet, cook onion in oil over medium heat until tender. Add garlic; cook 1 minute longer. Stir in chicken and enchilada sauce. Bring to a boil. , Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro., Spread 3/4 cup chicken mixture into a greased 13x9-in. baking dish. Layer with three noodles, 2/3 cup ricotta mixture, 3/4 cup chicken mixture and 1 cup shredded cheese. Repeat layers twice. Top with remaining noodles, sauce and shredded cheese., Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
Time 1h50m Yield 10 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a lasagna pan. In a large bowl combine the chicken, spaghetti sauce, hot sauce, vinegar, water, garlic powder, onion, bell pepper and mushrooms; mix well and set aside. In a medium bowl, mix together the egg beat and ricotta cheese. Spread 1 cup of the chicken/spaghetti mixture in the bottom of the prepared pan. Layer with lasagna noodles, then another 1 1/2 cups of the chicken mixture. Spread 1/2 of the ricotta/egg mixture over all, then top with 1/2 of the mozzarella cheese. Add another layer of noodles, 1 1/2 cups chicken mixture, remaining ricotta mixture and remaining mozzarella. Top with one last layer of noodles and remaining chicken mixture. Cover pan and bake at 350 degrees F (175 degrees C) for 70 minutes. Remove cover, sprinkle with crumbled blue cheese and bake uncovered for another 5 minutes. Remove from oven, cover and let stand for about 15 to 20 minutes before serving.
Time 2h Yield 8-12 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 375°F. In mixing bowl, stir together the sour cream, cream of chicken soup, and cottage cheese. Spray cooking oil spray into bottom of deep lasagna pan. Pour all of the chicken broth into the lasagna pan. Place 5-6 uncooked lasagna noodles on bottom of lasagna pan (in the chicken broth), making sure they lie flat (even if you have to break off the corners of the noodles). Spread 1/3 of the sour cream/soup/cottage cheese mixture over the noodles. Sprinkle 1/3 cooked cubed chicken and mushrooms (and spinach if using) over noodles, followed by 1 cup grated mozzarella. Repeat layers so you end up with 3 layers, gently pushing each layer down to pack it in and to lie as flat as possible. Top final mozzarella layer with grated Co-Jack or Colby cheese and sprinkle with Parmesan cheese. Cover dish with foil and bake at 375 degrees for 60 minutes. Uncover dish and bake an additional 10 minutes to lightly brown the top layer of cheese. Let dish stand for 10 minutes before cutting.
Time 1h Yield 12 servings. Number Of Ingredients 17 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.
Time 1h30m Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain. Combine chicken, milk, ranch dressing mix, and black pepper in a skillet; bring to a boil. Reduce heat and simmer until sauce is reduced and thickened, about 20 minutes. Layer 4 lasagna noodles in the bottom of the prepared baking dish. Spread 1/2 the sauce over noodles. Sprinkle 1/2 the Cheddar cheese and 1/2 the mozzarella cheese over sauce. Repeat layering with remaining ingredients. Bake in the preheated oven until bubbling and cheeses are slightly browned, 30 to 40 minutes. Cool for 10 minutes before cutting.
Time 1h35m Yield 8 serving(s) Number Of Ingredients 21 Steps:
Set oven to 350 degrees. Grease a 13 x 9-inch baking dish. For the sauce; in a skillet melt butter over medium heat. Add in onion and saute for about 5 minutes, adding in the garlic the last 2 minutes. Stir in the undiluted cream of chicken soup, alfredo sauce, pimientos with juice, mushrooms, white wine and basil; simmer over low heat for about 15-20 minutes. Season the sauce with salt and pepper to taste (you can prepare the sauce well in advance if desired). Set about 1 cup of the sauce aside for the top of the noodles (if doubled the sauce then set aside 2 cups). For filling mixture; In a bowl mix together the drained chopped spinach, cottage cheese, ricotta, garlic powder, Parmesan cheese, egg, and mozzarella cheese (if using) season the mixture with salt and pepper. Place 3 cooked lasagna noodles in the bottom of the prepared baking dish. Layer with HALF of the sauce (not the 1 cup of reserved sauce, that will go on top of the casserole). Then half of the spinach mixture and then HALF the chicken, then about 1 cup of cheddar cheese (you can use more cheese if desired). Place 3 lasagna noodles on top of the cheddar cheese then repeat the procedure. Top with the 3 remaining noodles and the reserved 1 cup of sauce. At this point you can cover and refrigerate for up to 1 day. Bake covered for about 45 minutes, uncovered and sprinkle with about 1 cup cheddar cheese. Return to oven and bake uncovered for another 10 minutes.
More about “cheesy chicken taco lasagna recipes”
Time 1h25m Yield 8 Number Of Ingredients 10 Steps:
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 2 tablespoons of the enchilada sauce in bottom of baking dish. In medium bowl, mix tomatoes, chicken, onions and beans. In another medium bowl, mix remaining enchilada sauce and the veggie dip until well blended. Arrange 8 tortilla pieces over sauce in dish, overlapping as necessary. Spoon half of the chicken mixture over tortillas; sprinkle with 1/2 cup of the cheese. Spoon half of the sauce mixture over cheese. Repeat layers once, reserving 1/2 cup cheese. Cover with foil. Bake 40 to 45 minutes or until hot. Sprinkle with reserved 1/2 cup cheese. Bake uncovered about 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with olives and cilantro.
