Best 18 Recipe Chicken Lasagna Recipes

CHICKEN ALFREDO LASAGNA RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Slice each chicken breasts in half lengthwise and sprinkle 1 teaspoon of salt, pepper, and garlic powder evenly on both sides of each chicken breast.
• Heat oil in a large pan over high heat, then sear the chicken for about 1 minute per side. They will continue to cook through in the oven later on.
• In the residual oil (drain some if necessary), toss in the garlic and onions, stirring constantly until the mixture has started to brown.
• Pour in the cream, stirring until it starts to boil, then add the parmesan and parsley.
• Cook for 1 additional minute, then remove from heat.
• In a 9" x 13" (23cm x 33cm) rectangular baking pan, spread about ¼ of the cream mixture on the bottom.
• Lay enough lasagna noodles to cover the sauce, then spread about ½ of the remaining cream mixture on top.
• Place enough chicken breasts to cover the sauce, then sprinkle with half of the mozzarella, followed by half of the bacon and half of the parsley.
• Repeat the layers once more, starting with noodles, sauce, chicken, bacon, parsley, and mozzarella.
• Bake for about 25 minutes, until the cheese is golden brown.
• Cool for about 15 minutes, slice, and serve!
• Enjoy!

PULL-APART BROCCOLI CHICKEN ALFREDO LASAGNA ROLLS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease a 9-inch (23-cm) springform pan with nonstick spray.
• In a large bowl, add the chicken, broccoli, half of mozzarella, the Parmesan, salt, pepper, garlic powder, and half of alfredo sauce. Mix thoroughly.
• Place one of the lasagna noodles vertically on a cutting board. Scoop a spoonful of the chicken mixture onto the noodle and spread.
• Starting with the end closest to you, roll up the noodle, being careful not to squeeze any of the filling out of the sides. Cut the rolled noodle in half crosswise. Repeat with the rest of the noodles and filling.
• Place the rolls wavy side up in a greased 9-inch (23-cm) springform pan. Sprinkle with the rest of the mozzarella cheese.
• Bake for 20 minutes, until the cheese starts to brown.
• Release the pan and garnish the rolls with parsley. Serve immediately, with warm alfredo sauce alongside for dipping.
• Enjoy!

SLOW COOKER BUFFALO CHICKEN LASAGNA RECIPE

Steps:

• In a large bowl, combine cooked chicken, pasta sauce, and buffalo wing sauce.
• Spread half the sauce mixture in the bottom of a slow cooker sprayed with nonstick cooking spray.
• Cover with a layer of uncooked lasagna noodles (you will have to break them to get a proper fit).
• Spread half the ricotta cheese to the top of the noodles, then top with half the shredded cheeses and bell pepper.
• Repeat all layers.
• Sprinkle bleu cheese crumbles on top.
• Pour water over lasagna.
• Cover and cook on low for 4-5 hours or high for 2-3 hours.
• When cooking time is complete, unplug slow cooker and let sit for 10-20 minutes to cool down a little before serving.

CHICKEN PARM LASAGNA ROLL-UPS RECIPE BY TASTY

Steps:

• Lightly season the chicken breast with salt and pepper, then slice it into strips about ½ inch (1 cm) in thickness.
• Dredge each piece of chicken in flour followed by egg and bread crumbs.
• Quickly fry chicken strips in ½ inch (1 cm) of oil over medium heat, cooking for about 30 seconds each side to color the breading. Set cooked strips aside to drain on paper towels. (NOTE: The chicken will NOT be fully cooked after this stage.)
• On a clean surface, assemble the roll-ups. Start by laying a cooked lasagna noodle flat. Using a spoon, spread marinara sauce on one end of the noodle. Next, add a slice of mozzarella cheese on top of the sauce followed by a piece of chicken. Starting from the end with the sauce on it, roll up the noodle like a sleeping bag towards the un-sauced side.
• Place each roll-up into a large casserole dish that has been lightly covered with nonstick cooking spray.
• Pour remaining sauce over roll-ups, then generously cover with mozzarella cheese.
• Bake at 350˚F (180˚C) for 20 minutes until cheese is melted and edges of lasagna noodle are slightly crisped.
• Serve and garnish with parsley.
• Enjoy!

CHICKEN CORDON BLEU LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Slice the chicken breasts in half into cutlets and season with salt and pepper.
• In a medium bowl, whisk together the flour, salt, pepper, 2 teaspoons oregano, 2 teaspoons onion powder, 2 teaspoons basil, and 2 teaspoons garlic powder.
• In another medium bowl, beat the eggs.
• In another medium bowl, combine 1½ cups (75 G) of panko bread crumbs, the remaining 2 teaspoons garlic powder, 2 teaspoons basil, 2 teaspoons onion powder, and 2 teaspoons oregano.
• In a large skillet, heat the canola oil over medium-high heat.
• Bread the chicken cutlets by coating in the flour mixture, then in the egg, and finally in the panko.
• Working in batches, fry the breaded cutlets in the hot oil for 2 minutes on each side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
• Make the cheese sauce: In a small saucepan over medium heat, whisk together the butter and flour. Cook until the flour is golden brown, about 2 minutes.
• Slowly whisk in the warm milk until fully incorporated. Bring to a boil, then reduce the heat to low and simmer until thickened, about 3 minutes.
• Turn off the heat and whisk in the Gruyère and Swiss cheeses until completely melted. Add the salt and stir to combine.
• Spread about ⅓ of the sauce in the bottom of a 9x13-inch (22x30 cm) baking dish. Top with 4 lasagna noodles, 4 chicken cutlets, and 4 slices of ham. 13. Repeat to make another layer and then top with the remaining sauce.
• Sprinkle the remaining ½ cup (25 G) of panko bread crumbs and the Gruyère cheese over the top.
• Bake for 45-50 minutes, or until the top is golden brown and crispy.
• Garnish with chopped parsley and serve.
• Enjoy!

BUFFALO CHICKEN LASAGNA RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, mix together the cooked chicken, spaghetti sauce, and buffalo sauce; set aside.
• Add olive oil to a large skillet over medium high heat. Once oil is heated, add green peppers, onion, garlic, zucchini, and celery. Saute until vegetables are tender and add to chicken and sauce mixture.
• In another bowl, mix together the ricotta, bleu cheese and parsley.
• Spread about 1 cup of the chicken and sauce mixture into the bottom of a 9x13" baking pan sprayed with non-stick cooking spray. Place three noodles on top. Spread about 2/3 cup of the ricotta cheese mix on top, then 2/3 cup mozzarella cheese, and 2/3 cup cheddar cheese. Repeat layers 2 more times.
• Cover pan with aluminum foil and bake for 20 minutes.
• Remove foil and bake for 15-20 more minutes, or until cheese is melted and bubbly.

TEX-MEX CHICKEN LASAGNA RECIPE - (4.7/5)

Steps:

• Preheat oven to broil. Put on a large pasta pot of water, bring to boil. Once the water is boiling add about 1 teaspoon of salt to water. To bring water to boil quickly top with a lid but remove lid during the cooking of the pasta. Rinse chicken, pat dry place in a large bowl and set aside. Mix all seasonings in a small bowl. Sprinkle two tablespoons of the seasoning blend on the chicken and mix well. Refrigerate chicken while you prepare the vegetables. Place all vegetables except Italian parsley on an oven proof tray. Coat with 2 tablespoons of olive oil and a pinch of salt. Mix well and roast all vegetables until slightly charred. Remove from oven and cover with a towel and set aside. Turn oven temperature to 375 degrees. Remove chicken from refrigerator. In a shallow bowl add flour and 1 tsp. of seasoning blend, mix well. Take the chicken and lightly coat in the flour mixture. In a large pot or skillet heat 2 tablespoons of olive oil over medium high heat. Add chicken and brown about 3-4 minutes on each side. Repeat until all the chicken has been browned. Do not discard flour mixture. Place chicken on a plate and set aside. Note: Chicken is not cooked all the way it will finish cooking in the oven when baked. Remove skin and seeds of roasted Anaheim, Poblanos and Bell Pepper. Place all roasted vegetables into blender and pulse leaving slightly chunky and set aside. Take chicken and chop. I like my chicken about 1/2 inch but it is solely up to you. If young children will be eating this dish, chop finely. In the pan that the chicken was cooked in add 1 tablespoon of olive oil, add remaining flour and whisk well for about 2 minutes over medium heat. Lower heat to medium-low, add parsley and mix well. Pour in chicken broth, milk and cream, whisk well. Add 1 tablespoon of seasoning blend and mix well. Add Cheddar cheese and 1/2 c. of Parmesan cheese and 1/2 cup of jack cheese by the handful, blending well after each addition. Whisk in 1/2 c. of ricotta cheese. Add the roasted vegetables and mix well. Add remaining seasonings. Remove about 1 1/2 cups of cream vegetable mixture and set aside. This will be used to top lasagna. Add chicken and juices back to the pot and mix well. Cook on low heat for about 5-6 minutes. Add pasta to pot, stir, cook 6 1/2 minutes. Pasta will finish cooking in oven. Drain pasta, rinse in hot water, drain again. Coat with 1 tablespoon of olive oil to prevent sticking. In a 9 X 13 oven proof casserole dish, spray with nonstick cooking spray and set aside. To Assemble: Ladle about 1 cup of the sauce mixture on the bottom of the casserole dish, top with a layer of lasagna noodles, slightly overlap noodles. Top with a third of the sauce mixture, top with jack cheese, repeat with the next layer, ending with a final layer of lasagna noodles on top. Spread remaining sauce on top of lasagna sprinkle Parmesan cheese on top and remaining jack cheese. Spray a large piece of aluminum foil with non stick cooking spray to prevent cheese from sticking. Cover casserole dish and bake at 375 degrees for 30 minutes. Remove foil and bake for about 15 to 20 more minutes are until browned. Allow to cook slightly before cutting. I cool my lasagna about 20 minutes so it will cut better. Serve warm.

CHICKEN FLORENTINE LASAGNA WITH BACON RECIPE - (4.4/5)

Steps:

• Preheat the oven to 350°F, and lightly grease a 12 x 9 x 2 1/2-inch baking dish. To assemble your lasagna, add a thin layer of the Creamy Sauce to the bottom of the baking dish, and spread evenly. Add 4 lasagna noodles over the sauce, and add in another, more generous, layer of the sauce. Next, sprinkle over about half of the diced chicken, followed by about 1 cup of the shredded parmesan and 1 cup of the shredded mozzarella. Next, sprinkle over about half of the bag of baby spinach, followed by about 1/3 of the chopped bacon. Repeat with another layer of 4 lasagna noodles, more sauce, the rest of the chicken, another cup of parmesan and mozzarella cheese, the remainder of the baby spinach, and another 1/3 of the chopped bacon; then, cover with the last layer of four lasagna noodles. Finish by topping the noodles with sauce, then sprinkle over the last cup of parmesan cheese, the last 2 cups of mozzarella cheeses, and the teaspoon of Italian seasoning; bake for about 20-25minutes, or until golden and bubbly. Garnish with the remainder of the chopped bacon and the chopped parsley, and serve. CREAMY GARLIC SAUCE: Add the milk and the chicken base to a large saucepan or medium pot, whisk to combine, and bring to the simmer; then, turn off the heat. While the milk heats, add the butter to another large saucepan or medium pot, along with the garlic, and place over medium heat; allow to melt together, and stir the garlic into the butter to soften. Sprinkle the flour into the melted butter/garlic, and stir to combine; stir for about 1-2 minutes to cook out the raw taste of the flour. Next, slowly add the hot milk into the butter/garlic/flour mixture, whisking constantly to avoid lumps form forming, and allow the sauce to simmer for a few moments until thickened. Once thickened, turn off the heat and finish by whisking in a pinch or two of salt, the black pepper, the nutmeg, the Italian seasoning, and the parmesan cheese; keep warm, or allow to completely cool and keep in fridge to use later.

SAVOURY TOMATO & CHICKEN LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• In a large bowl, combine the tomatoes, ¼ cup (60 ml) olive oil, 1 tablespoon McCormick® Savoury Spice Blend, and 1 teaspoon salt. Gently toss to combine.
• In a medium bowl, whisk together the ricotta, eggs and 1 tablespoon McCormick® Savoury Spice Blend until well combined.
• Drizzle 1 tablespoon olive oil in the bottom of a 9 x 13-inch (22 x 33 cm) baking dish. Add a layer of tomato slices. Top the tomatoes with 4 lasagna noodles. Spread half of the ricotta mixture evenly over the lasagna noodles. Sprinkle ½ cup of mozzarella. Spread half of the shredded chicken (about 1¼ cups) over the ricotta. Repeat with the remaining ingredients to make one more layer, finishing with a final layer of tomatoes. Evenly pour the accumulated liquid from the bowl of tomatoes over the gratin. Add the remaining mozzarella.
• Cover the baking dish tightly with aluminum foil, then bake the gratin for 35 minutes, until the noodles are cooked through.
• Remove the gratin from the oven.
• Remove the aluminium foil and broil for 2 min until the mozzarella is bubbling and golden brown.
• Remove from the oven and let cool for 30 minutes before serving.
• Enjoy!

SLOW COOKER CHICKEN BROCCOLI LASAGNA RECIPE - (4.5/5)

Steps:

• Cook and drain broccoli as directed on package, using minimum cook time. In large bowl, mix chicken, 2 cups of the cheese blend, the pepper, both soups, sour cream, mushrooms and broccoli. Spray 5-quart slow cooker with cooking spray. Spread one-fourth of the chicken mixture in slow cooker. Layer with 3 of the uncooked noodles (breaking noodles as needed to fit), 1/4 of the chicken mixture and 1/2 cup of the cheese blend. Repeat layers twice. Sprinkle with parmesan cheese. Cover; cook on low heat setting 3 hours 30 minutes or until bubbly and noodles are tender. Let stand 10 minutes before serving. Sprinkle with additional freshly ground pepper, if desired.

CREAMY CHICKEN CAESAR LASAGNA RECIPE - (4.6/5)

Steps:

• Melt the butter over medium high heat. Stir in the flour and cook for 2-3 minutes. Add the milk, a little bit at a time, until the mixture is smooth and creamy. Whisk in the cream cheese, Parmesan, and Caesar dressing until smooth and creamy. Taste and adjust as necessary. Cook the lasagna noodles according to package directions. Add the chicken to the sauce mixture and keep over medium low heat. Grease a 9x13 pan and preheat the oven to 375 degrees. Cover with 3 lasagna noodles. Top with ½ the chicken mixture, 1½ cups kale, ¼ cup sundried tomatoes, and 1 cup mozzarella. Cover with 3 more noodles. Repeat layers, ending with another layer of noodles and the remaining 1 cup cheese. Bake for 30 minutes covered with greased foil. Remove the foil and bake for another 5-10 minutes to brown the cheese. Let stand for 10 minutes before cutting. NOTES You can also divide this into more layers - just cook a few extra noodles and spread the filling out a bit more over 3 or 4 layers instead of just 2. You can also use the oven-ready noodles that don't require boiling. However, I found it helpful to add a few tablespoons of water to the dish before baking if you do use them.

CREAMY WHITE CHICKEN ALFREDO LASAGNA RECIPE - (4.3/5)

Steps:

• Heat oven to 350°F. Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 tablespoons basil. Mix half with the chicken mixture. Spread half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover. Bake 25 minutes or until heated through. Sprinkle with remaining basil. Let stand 5 minutes before cutting to serve.

BUFFALO CHICKEN LASAGNA ROLL UPS RECIPE - (4.3/5)

Steps:

• Pre-Heat oven to 375. Add lasagna to a large pot of boiling water. Cook just shy of al dente. Drain and set aside. In a large sauce pan over medium heat add in the cream cheese, blue cheese crumbles, and milk. Whisk until smooth. Sprinkle in the garlic and onion powder. In a large bowl, combine the shredded chicken, half of the shredded cheese and buffalo sauce. Stir and set aside. To assemble, put a spoonful of the sauce on each piece of lasagna. Next, spread the chicken and buffalo sauce mixture evenly on top of the sauce and roll up. Put some of the sauce on the bottom of a casserole dish. Place each lasagna roll up onto the sauce. Pour the remaining sauce on the lasagna roll ups. Sprinkle with remaining shredded cheese and extra buffalo sauce. Top with blue cheese crumbles. Bake for 20-25 minutes. Let stand about 5 minutes before serving. Enjoy!

CHILI CHICKEN LASAGNA RECIPE - (4.5/5)

Steps:

• preheat oven to 375* combine chicken, green chilies, 1 cup salsa verde, and sour cream season generously with pepper, cumin, and chili powder. spread 1/3 of the chicken mixture in the bottom of a large baking dish layer with lasagna noodles, top with another layer of chicken mixture. then 1/2 of the crema, mozzarella and Mexican cheese, repeat with noodles, crema, mozzarella, Mexican cheese, cover with remaining, crema, and cheese. cover with aluminum foil and bake at 375* for 25 minutes, uncover and bake another 15 minutes let stand 10 minutes before serving.

CREAMY WHITE CHICKEN LASAGNA SOUP RECIPE - (3.8/5)

Steps:

• Heat 2 tablespoons olive oil in a large stockpot or Dutch oven over medium-high heat and sauté onion and carrot until softened. 10-12 minutes. Add garlic and cook for 1 minute, or until fragrant, then sprinkle in flour and stir together for 2-3 minutes, or until flour has a chance to cook. Mixture will be thick. Slowly pour in 6 cups chicken broth, saving the last 1 cup to mix the cornstarch into. Pour cornstarch mixture in as well, stirring everything to combine. Add chicken, beans, lasagna noodles, bay leaves and Italian seasoning to soup, then season generously with salt and pepper. Bring mixture up to a boil, then reduce heat to low and let simmer for 20 minutes, or until noodles are al dente. Remove and discard bay leaves, then stir thawed spinach into the soup. Pour in heavy cream and cook for another 5-10 minutes, or until warmed through. Add grated parmesan, then transfer to serving bowls and enjoy! If you'd like add a dollop of ricotta cheese on top.

CHICKEN PARM LASAGNA RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F/180°C. Cut chicken breasts in half widthwise (pound thin if necessary) and season with salt and pepper. Coat the chicken in flour, egg, and finally in bread crumbs. Heat oil in a cast iron skillet and fry the chicken on both sides until brown (about 4 minutes each side). Set aside. In a bowl, whisk one egg into the ricotta, then set aside. In a casserole dish, spread ⅓ of the jar of marinara on the bottom, top with lasagna noodle overlapping with each noodle. Spread half of the ricotta mixture on top of the noodles and layer with chicken. Top the chicken with ½ cup of mozzarella and a ½ cup of parmesan. Continue layering in the same order and top with remaining cheeses. Cover with foil and bake for 45-60 minutes uncovering the lasagna for the last 10 minutes of baking. Sprinkle with fresh basil and enjoy!

CHICKEN ASPARAGUS HOLLANDAISE LASAGNA RECIPE

Steps:

• 1 Set oven to 350 degrees. 2 Grease a 13 x 9-inch baking dish. 3 Sauté the mushrooms and onions in butter until the mushrooms release their moisture and the onions are soft (not brown). 4 Spread a small amount of prepared Hollandaise sauce on the bottom of the baking dish. 5 Place a layer of cooked lasagna noodles evenly over the sauce. 6 Cover the noodles with the chicken or turkey. 7 Sprinkle with salt and pepper. 8 Then top with HALF of the mushroom/onion mixture. 9 Then HALF of the remaining Hollandaise sauce. 10 Sprinkle with HALF of the basil and oregano. 11 Top the spices with HALF of the mozzarella and Parmesan cheeses. 12 Then top the cheeses with ALL of the asparagus. 13 Repeat the layers (omitting a layer of asparagus), ending with the cheeses. 14 Bake uncovered for 35 minutes, or until bubbly. 15 Let stand about 10-15 (or more) minutes before slicing.

CHEESY CHICKEN RANCH LASAGNA RECIPE - (4.4/5)

Steps:

• Combine evaporated milk and Ranch dressing and pepper in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, 25 minutes, stirring frequently. Sauce will thicken slightly. Layer half of lasagna noodles, chicken, sauce, and cheese in well-greased 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving. *Next time I will try penne pasta (maybe like 2 1/2 C worth pasta uncooked) and do it like a casserole.