Best 5 Southern Food Chicken Lasagna Recipes

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Indulge in the comforting goodness of Southern-style Chicken Lasagna, a delectable dish that showcases the perfect harmony of flavors. This lasagna is a delightful symphony of tender chicken, a rich and flavorful homemade sauce, layers of creamy béchamel, and a golden-brown cheese crust. Each bite offers a delightful medley of textures and flavors, leaving you craving for more. The recipe provides step-by-step instructions to guide you in creating this mouthwatering dish, ensuring a delightful culinary experience. Additionally, you'll find variations of the classic recipe, including a vegetarian version with roasted vegetables and a creamy Alfredo sauce, as well as a quick and easy skillet lasagna that's perfect for busy weeknights. With its versatility and irresistible taste, Southern-style Chicken Lasagna is sure to become a favorite in your kitchen.

Here are our top 5 tried and tested recipes!

CHICKEN LASAGNA FLORENTINE



Chicken Lasagna Florentine image

I have to admit that I usually do not like to cook with "cream of" soups, but my family likes this so much that I make an exception. I would be interested in knowing if your little kiddies like it because my younger brother and sister (who never like to try anything new and under normal circumstances hate spinach) love it.

Provided by Munchkin Mama

Categories     Potluck

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 9

2 (10 3/4 ounce) cans cream of chicken soup
10 ounces frozen chopped spinach, thawed, drained, and squeezed dry
9 ounces chopped cooked chicken
8 ounces sour cream
1 cup milk
1/2 cup shredded parmesan cheese
1/3 cup chopped onion
9 uncooked lasagna noodles
2 cups shredded mozzarella cheese

Steps:

  • Combine the first 7 ingredients in a large bowl. Set aside.
  • Place 3 uncooked lasagna noodles in a 5-qt. slow cooker coated with non-stick spray (or use one of those slow cooker bags and coat that). Break noodles as necessary.
  • Spread 1/3 of spinach mixture over noodles. Sprinkle with 2/3 cup mozzarella.
  • Layer 3 more noodles, half of remaining spinach mixture, and 2/3 cup mozzarella.
  • Top with remaining 3 noodles, the rest of the spinach mixture, and the remaining mozzarella.
  • Cover and cook for 1 hour on high; reduce heat to low and cook 5 hours or until pasta is done. (You may be able to just cook on low for 6 hours, I dont know.).
  • Serve with a green salad and some cheese or garlic bread.

Nutrition Facts : Calories 566, Fat 30.1, SaturatedFat 15.1, Cholesterol 100.1, Sodium 1136.9, Carbohydrate 40.5, Fiber 2.7, Sugar 2.5, Protein 33.5

CHICKEN SPINACH LASAGNA



Chicken Spinach Lasagna image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h50m

Yield 12 servings

Number Of Ingredients 15

One 10-ounce package frozen spinach, thawed and drained
2 boneless, skinless chicken breast halves, cooked and shredded
2 cups grated Cheddar (5 ounces)
1 small onion, finely chopped
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon soy sauce
One 10-ounce can cream of mushroom soup
One 8-ounce container sour cream
1/2 cup sliced fresh mushrooms
1/3 cup mayonnaise
8 ounces no-boil lasagna noodles
1 cup grated Parmesan
1 cup pecans, finely chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, combine the spinach, chicken, Cheddar, onion, cornstarch, salt, pepper, soy sauce, soup, sour cream, mushrooms and mayonnaise. Put a layer of noodles in the bottom of a greased 9-by-13-by-2-inch casserole dish. Spread half of the spinach mixture over the noodles. Put another layer of noodles over the mixture and cover with the remaining spinach mixture. Sprinkle the Parmesan over the casserole. Then sprinkle the pecans on top. Bake for 1 hour. Let the casserole sit for 15 minutes before serving.

CHICKEN CACCIATORE LASAGNA



Chicken Cacciatore Lasagna image

Tender braised chicken loaded with those familiar Cacciatore flavors is layered with fresh pasta and a luxurious béchamel sauce to create this decadent lasagna.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 15

1/4 cup extra-virgin olive oil, plus more for drizzling
2 1/2 pounds skinless, boneless chicken thighs
Kosher salt and freshly ground pepper
2 onions, finely chopped
4 cloves garlic, minced
1 tablespoon minced fresh rosemary
3/4 cup dry white wine
4 bay leaves (preferably fresh)
2 28-ounce cans whole San Marzano tomatoes, crushed by hand
1 1/4 pounds fresh lasagna noodles
4 tablespoons unsalted butter, plus more for the dish
1/4 cup all-purpose flour
4 cups whole milk
Pinch of freshly grated nutmeg
1 1/2 cups grated Parmesan cheese, plus more for topping

Steps:

  • Heat the olive oil in a large pot over medium-high heat. Season the chicken with salt and pepper. Working in two batches, add the chicken to the pot and cook until browned, 4 to 5 minutes per side. Remove to a plate. Add the onions to the pot and cook, stirring, until browned, 3 to 5 minutes. Add the garlic and rosemary and cook, stirring, until softened, about 30 seconds. Stir in the wine, scraping up any browned bits, and simmer until reduced by half, 1 to 2 minutes. Return the chicken and its juices to the pot.
  • Add 3 bay leaves to the pot along with the tomatoes, 3/4 teaspoon salt and a few grinds of pepper. Bring the sauce to a boil and stir, then reduce the heat and simmer, stirring occasionally, until the chicken is tender and the sauce is thickened, 25 to 30 minutes. Let cool.
  • Meanwhile, bring a large pot of salted water to a boil. Fill a large bowl with ice water. Line a baking sheet with a kitchen towel. Cook the lasagna noodles in the boiling water a few at a time until just al dente, 2 minutes. Carefully remove the noodles with a slotted spoon, transfer to the ice water and let cool, then remove the noodles to the baking sheet and blot dry. Drizzle the noodles very lightly with olive oil to prevent sticking; set aside. Preheat the oven to 375 ̊ F.
  • Make the béchamel: Melt the butter in a large saucepan over medium heat. Whisk in the flour; cook, whisking constantly, until smooth, 1 to 2 minutes. Increase the heat to medium high and whisk in 1 cup milk until combined. Continue whisking in the remaining 3 cups milk, 1 cup at a time, until combined. Add the remaining bay leaf, a big pinch each of salt and pepper and the nutmeg and cook, whisking, until the sauce comes to a simmer. Reduce the heat to maintain a simmer and cook until thickened, 5 to 7 minutes. Season with salt and pepper and let cool slightly, about 10 minutes. Discard the bay leaf.
  • Butter a 9-by-13-inch baking dish. Shred the chicken in the sauce with two forks; discard the bay leaves. Spread 1 1/2 cups of the chicken sauce in the baking dish and top with a layer of noodles, overlapping them slightly and trimming if necessary. Top with another layer of the chicken sauce, 1/2 cup béchamel and 1/4 cup Parmesan. Repeat the layering three more times (noodles, chicken sauce, béchamel, Parmesan), then top with a final layer of noodles (you might not use all of the noodles). Top with the remaining béchamel and parmesan. Put the lasagna on a rimmed baking sheet.
  • Bake the lasagna until bubbling around the edges and lightly browned on top, 30 to 35 minutes. Let sit 15 minutes before serving. Top with more Parmesan.

HEAVENLY CHICKEN LASAGNA



Heavenly Chicken Lasagna image

Make and share this Heavenly Chicken Lasagna recipe from Food.com.

Provided by LMillerRN

Categories     Chicken

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 16

1 tablespoon butter or 1 tablespoon margarine
1/2 large onion
1 (10 1/2 ounce) can reduced-fat cream of chicken soup, undiluted
1 (10 ounce) container refrigerated reduced-fat alfredo sauce
1 (7 ounce) jar diced pimentos, undrained
1 (6 ounce) jar sliced mushrooms, drained
1/3 cup dry white wine
1/2 teaspoon dried basil
1 (10 ounce) package frozen chopped spinach, thawed
1 cup cottage cheese
1 cup ricotta cheese
1/2 cup grated parmesan cheese
1 large egg, lightly beaten
9 lasagna noodles, cooked
2 1/2 cups chopped cooked chicken
3 cups shredded sharp cheddar cheese, divided

Steps:

  • Melt butter in a skillet over medium-high heat. Add onion, and sauté 5 minutes or until tender. Stir in soup and next 5 ingredients. Reserve 1 cup sauce.
  • Drain spinach well, pressing between layers of paper towels.
  • Stir together spinach, cottage cheese, and next 3 ingredients.
  • Place 3 lasagna noodles in a lightly greased 13- x 9-inch baking dish. Layer with half each of sauce, spinach mixture, and chicken. Sprinkle with 1 cup Cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup sauce. Cover and chill up to 1 day ahead.
  • Bake at 350° for 45 minutes. Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving.

Nutrition Facts : Calories 501.9, Fat 26.8, SaturatedFat 15.4, Cholesterol 132.7, Sodium 575.5, Carbohydrate 26.4, Fiber 2.8, Sugar 2.8, Protein 37.2

CHICKEN CHILI LASAGNA



Chicken Chili Lasagna image

This saucy lasagna is my adaptation of a chicken enchilada recipe. My husband and I enjoy the mild blend of seasonings, cheeses and tender chicken. The dish has become very popular with my co-workers since I shared leftovers one day for lunch. -Cindee Rolston, St. Marys, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 18

6 ounces cream cheese, softened
1 medium onion, chopped
8 green onions, chopped
2 cups shredded Mexican cheese blend, divided
2 garlic cloves, minced
3/4 teaspoon ground cumin, divided
1/2 teaspoon minced fresh cilantro
3 cups cubed cooked chicken
1/4 cup butter
1/4 cup all-purpose flour
1-1/2 cups chicken broth
1 cup shredded Monterey Jack cheese
1 cup sour cream
1 can (4 ounces) chopped green chilies, drained
1/8 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
12 flour tortillas (6 inches), halved

Steps:

  • In a large bowl, beat the cream cheese, onions, 1-1/2 cups Mexican-cheese blend, garlic, 1/4 teaspoon cumin and cilantro until blended. Stir in chicken; set aside. , In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in Monterey Jack cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin. , Spread 1/2 cup of the cheese sauce in a greased 13x9-in. baking dish. Top with six tortilla halves, a third of the chicken mixture and a fourth of the cheese sauce. Repeat tortilla, chicken and cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 386 calories, Fat 24g fat (13g saturated fat), Cholesterol 88mg cholesterol, Sodium 688mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein.

Tips:

  • Use a combination of light and dark meat chicken for added flavor.
  • Don't overcook the chicken, or it will become dry and tough.
  • Use a flavorful sauce, such as a tomato-based sauce or a creamy Alfredo sauce.
  • Layer the lasagna with plenty of cheese, such as mozzarella, Parmesan, and ricotta.
  • Bake the lasagna until it is bubbly and golden brown.
  • Let the lasagna rest for at least 15 minutes before slicing and serving.

Conclusion:

Southern food chicken lasagna is a delicious and hearty dish that is perfect for a family meal. It is easy to make and can be tailored to your own taste preferences. With its combination of tender chicken, flavorful sauce, and melted cheese, this lasagna is sure to be a hit with everyone at the table.

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