Best 9 Creamy Chicken Lasagna Oamc Recipes

CREAMY CHICKEN LASAGNA

Steps:

• Cook noodles according to package directions. Meanwhile, in a large saucepan, combine cornstarch and milk until smooth. Whisk in the broth, tomato sauce, Parmesan cheese, garlic, mustard, basil, nutmeg and cayenne. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat., Drain noodles. Spread 1/4 cup sauce into a greased 13x9-in. baking dish. Set aside 1 cup sauce. Stir chicken and tomatoes into the remaining sauce. , Layer four noodles and half of the chicken mixture in baking dish. Repeat layers. Top with remaining noodles; spread with reserved sauce. Sprinkle with cheddar cheese and paprika., Cover and bake at 350° for 45-50 minutes or until bubbly. Let stand for 15 minutes before cutting. Sprinkle with parsley.

CREAMY CHICKEN LASAGNA

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
• Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Cook bell pepper and onions in butter, stirring occasionally, until crisp-tender; remove from heat. Stir in milk, soup, basil and pepper.
• Place 4 noodles in baking dish. Top with about 1 cup of the soup mixture, half of the cottage cheese, 1 1/2 cups of the chicken, 2/3 cup mozzarella cheese and 1/3 cup Cheddar cheese. Repeat layers once, starting with noodles. Place remaining 4 noodles over top. Top with remaining soup mixture, mozzarella cheese and Cheddar cheese. Sprinkle Parmesan cheese over top.
• Bake uncovered 50 to 55 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.

CREAMY CHICKEN LASAGNA

Steps:

• Cook chicken breasts and cut into small cubes (less than 1/2 inch).
• Cook noodles in boiling water until almost done.
• Drain and rinse in cold water.
• Lay flat on baking sheet and cover with plastic wrap while you make sauce.
• Drain tomatoes.
• Squeeze out excess juice and cut into bite-sized cubes.
• Cook onion and celery in butter in large pan for about 2 minutes or until softened.
• Add flour and stir over low heat for another minute.
• Stir in dried herbs and chicken.
• Slowly add stock and milk or cream.
• Boil for about 1 minute.
• Add carrots and cook for 5 minutes.
• Stir in tomatoes.
• Season with salt and pepper and remove from heat.
• Spoon enough sauce to cover the bottom of a 10x12-inch baking pan.
• Use 1/3 of noodles per layer and 1/2 of chicken mixture and 1/3 of mozzarella cheese per layer.
• From bottom, layer noodles, chicken mixture, mozzarella.
• Repeat with noodles, chicken and mozzarella.
• Top with final noodle layer.
• Sprinkle with remaining cheese.
• Cover with foil and bake at 375° until bubbling (about 40 minutes).
• Uncover and brown under broiler for about 5 minutes to brown top slightly.
• Let stand 5 to 10 minutes before cutting and serving.

SOUTHWEST CHICKEN LASAGNA - OAMC

Steps:

• Cook noodles according to directions, drain and set aside.
• For the cottage cheese mixture, mix all ingredients and set aside.
• To make the lasagna: Lightly spray a dutch oven with cooking spray, add onions, peppers and garlic. Cook and stir until tender.
• Stir in the soup, enchilada sauce, chili powder, cumin and black pepper. Bring to a boil, reduce heat. Simmer, uncovered for 10 minutes, stirring often.
• Preheat oven to 375°F.
• Lightly spray 2 13x9 pans, with no stick spray.
• To assemble, cover bottom with lasagna noodles, 1/4 of cottage cheese next, then 1/4 of sauce mix, 2 cups of chicken and 1/4 each of cheddar and Monterey jack cheeses. Repeat with next layer.
• Cover pan with foil; repeat with second pan, cover that pan with foil also.
• Place both pans in the oven and bake for 55 minutes. Let stand 20 minutes before cutting and placing in containers, and or serving.

CREAMY CHICKEN LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.
• Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.
• Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.
• Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
• Bake for 45 minutes in the preheated oven.

CREAMY CHICKEN LASAGNA - OAMC

Steps:

• Preheat oven to 375 degrees.
• Cook chicken breasts and cut into small cubes (less than 1/2 inch).
• Cook noodles in boiling water until almost done, Drain and rinse in cold water, Lay flat on baking sheet and cover with plastic wrap while you make sauce.
• Cook onion in butter in large pan for about 2 minutes or until softened.
• Add flour and stir over low heat for another minute.
• Stir in dried herbs and chicken.
• Slowly add stock and milk or cream, Boil for about 1 minute.
• Add carrots and broccoli, cook for 5 minutes.
• Salt,pepper and add crushed red pepper to taste.
• Spray 2 13x10 inch baking pans with no stick spray.
• Put enough sauce in the bottom of the pans to just cover.
• Start assembling, 1/4 noodles, 1/4 sauce, 1/4 cheese making 2 layers. Add a little basil and crushed red pepper to the top for looks if desired.
• Cover with foil and bake until bubbling (about 40 minutes).
• Uncover and brown for about 5 minutes to brown top slightly.
• Let stand about 20 minutes before cutting and placing in containers to freeze.
• After reading the comments I tried some things. The egg noodles as well as penne pasta worked really well. The type of pasta I used determined the amount of sauce that was left obviously. Just experiment to see what works for you. Using egg noodles or penne seriously cuts the time on this way back. Using frozen carrot/broccoli blends works great too, to cut back on time. Both of those alterations didn't change much, though the frozen veggies changed a little bit of the "fresh" taste in my opinion. If you're doing a day long OAMC marathon, these minor changes might make a big difference. As for the sauce, I think the elevation and dryness of the flour affect the sauce, so does oven temperature Like one reviewer said the sauce thickens as it stands.

CREAMY CHICKEN LASAGNA

Steps:

• Heat oven to 350°F.
• Spray cooking spray inside of large baking dish (13x9x2).
• Cool and drain noodles.
• In a bowl, take cheeses (keep a little mozzarella out for the very top), with 3 eggs.
• In another pan- melt butter.
• Cook chopped green pepper and onion in butter.
• Remove from heat and stir in milk, soup, pepper, basil.
• Put of the soup mixture in the bottom of baking dish to help from sticking.
• Line a single layer of noodles in baking dish.
• Take cheese mixture and spread on top of the layer of noodles. (if your spread needs to be thinner, add a little milk to cheese spread).
• Sprinkle some chopped broccoli on top next.
• Put soup mixture on top.
• Repeat layers until you are to the top.
• Bake for 45 minutes, take out and top with remaining mozzarella cheese.
• Bake for an additional 10 minutes or until cheese on top is a melted.

WHITE CHEESE CHICKEN LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
• Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
• Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
• Bake 35 to 40 minutes in the preheated oven.

OAMC CREAMY CHICKEN

Steps:

• In a medium bowl, mix stuffing, melted margarine and 1 1/4 cups broth.
• Then mix chicken 3/4 cup broth, onion, chives, celery, mayonnaise and salt in another bowl.
• Spread half the stuffing in a 13x9x2 inch baking dish treated with nonstick spray.
• Spread chicken mixture over stuffing.
• Cover with remaining stuffing.
• Whisk eggs, milk, and soup in a large bowl. Pour sauce evenly over stuffing.
• Cover dish with foil, and freeze.
• Put cheese in a small freezer bag, and attach it to the dish.
• To prepare for serving, thaw grated cheese and chicken dish.
• Bake covered in a preheated 325 oven for 30 minutes.
• Remove foil, sprinkle with cheese, and continue to bake uncovered for 10 minutes more.