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Chicken lasagne bake recipe

Chicken lasagne bake recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken pasta
  • Chicken pasta bakes
  • Chicken lasagne

Reminiscent of a lasagne, but with a combination of cheat's ingredients, such as condensed cream of chicken soup and cottage cheese. Very comforting and hearty, perfect for winter with a green salad on the side.

50 people made this

IngredientsServes: 8

  • 18 lasagne sheets
  • 340g cottage cheese, creamed
  • 425g diced, cooked chicken meat
  • 225g grated Cheddar cheese
  • 40g grated Parmesan cheese
  • 1 onion, chopped
  • 1 small green pepper, chopped
  • 1 small red pepper, chopped
  • 100g sliced mushrooms
  • 60g butter
  • 1 (295g) tin condensed cream of chicken soup
  • 75ml milk

MethodPrep:30min ›Cook:45min ›Ready in:1hr15min

  1. Preheat oven to 180 C / Gas 4.
  2. Bring a large pot of lightly salted water to the boil. Add lasagne sheets and cook for 8 to 10 minutes or until al dente; drain.
  3. In a saucepan melt the butter and saute the onions, green peppers, red peppers and mushrooms. Add chicken soup and milk; cook until smooth.
  4. In a 20x30cm baking dish, layer lasagne sheets, cooked chicken, soup mixture and cheeses. Alternate until finished. Bake in a preheated oven for 45 minutes.

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Reviews & ratingsAverage global rating:(44)

Reviews in English (30)

by LV2BEAM

Karen - Thank you for a GREAT recipe!!! All I did was double the sauce like others suggested, and I had a flavorful, lasagna with an excellent creamy sauce. What a keeper! Just make sure you season your chicken well before adding to recipe. I just bake mine with a little fresh ground pepper, poultry seasoning, garlic salt and cracked red pepper before baking. I will make this again and again! (No boil lasagna noodles work great with this and cut the work down!)-14 Mar 2008

by LOIS O

I have made this several times and everyone just loves it. I have added in a layer of spinach a couple times just to sneak in a good veggie. But its great either way. Freezes well. Using the 'no-boil' lasagna noodles makes it even easier. I like to use a bit more cheese too.-07 Sep 2005

by RaeO

I really liked this recipe. I used ricotta instead of cottage cheese though, and I used 2 cans of the soup. Plus I think I used more cheese than it called for. It was really good. I made it in 2 8x8 pans and then baked one to eat right away and just put the other one in the freezer to eat later. When I was ready to eat it, I defrosted it in the fridge overnight and then baked it; it reheated really well!-16 Dec 2009


Herby chicken lasagne

Heat the oil in a large pan and cook the chicken. Add the onion and carrots and cook for 5 minutes until softened. Add 1 tsp tarragon and 20g flour for the final 2 minutes.

Stir in the passata, then cook for 4-5 minutes. Stir through half the soft cheese, the chicken breast pieces and the spinach. Cook for 2-3 minutes until the spinach has wilted.

Meanwhile, pour the milk into a small pan and set over a medium-low heat. Mix together the remaining flour with 3 tbsp water to form a paste. Just before the milk comes to a simmer, whisk in the paste, whisking continuously for 4-5 minutes until the sauce has thickened. Remove from the heat and stir in the remaining soft cheese.

Preheat the oven to 200°C/gas mark 6. Spoon 1&frasl3 of the chicken mixture into a 1½-litre baking dish, then top with lasagne sheets and a layer of white sauce. Continue layering the chicken mixture, sauce and lasagne sheets, finishing with a lasagne sheet topped with white sauce. Sprinkle over the grated cheese and remaining tarragon. Bake for 30 minutes, until golden. Serve with the rocket leaves.


METHOD

Braize onion in ghee (Clarified butter) until soft, and almost brown.
add in chicken fillet, salt, garlic salt, fine black pepper, fine white pepper, lemon pepper, paprika, and ginger garlic
allow chicken fillet to cook halfway
add in a dash of Worcestershire sauce (about 1T) and some water
once chicken is semi-cooked, add in carrots, potatoes and peas, and allow to cook through
lastly add in cubed tomato
Chicken must not be dry, it must have a sauce. Add in more water if necessary, and allow water to cook into sauce

Make a thick white sauce.
braize maziena / corn flour in butter, and add in spices. a thick paste will form
add in milk and allow mixture to thicken
lastly add in grated cheese

To assemble:
In a pyrex, layer white sauce, top with uncooked lasagne sheets, and then cover with chicken fillet. continue to layer in this way, ending with a thick layer of white sauce

cover the sauce with grated cheese, and add a sprinkling of paprika and mixed herbs

Allow to stand for about 20 minutes before baking
(this starts to soften the lasagne sheets)

Bake for approx. 30min in oven


Chicken lasagne bake recipe - Recipes

  • Size 16 Tegel Tenderbasted Hot Cooked Chicken
  • 1 garlic clove, crushed
  • 1 tsp dried oregano
  • 1/2 tsp dried basil or
  • 1 Tbsp fresh basil, chopped
  • 1 cup tomato puree
  • 1/2 cup water

Method:

1. Preheat oven to 190˚C. To prepare the chicken filling, heat a dash of oil in a frying pan. Add the Tegel Tenderbasted Hot Cooked Chicken and garlic and cook for 3-4 minutes over medium to high heat, until golden brown. Add remaining ingredients and simmer for 5 minutes or until the sauce is slightly thickened.

Cheese sauce:
1. Melt butter in a small saucepan. Stir in flour and cook over medium heat, stirring, until blended. Gradually add milk, stirring constantly. Continue stirring over medium heat until sauce boils and thickens. Cook for a further 1-2 minutes, then stir in tasty cheese.

2. Grease a 2 litre capacity, rectangular baking dish. Add a sheet of lasagne. Top with 1/3 of the mince mixture and 1/3 of the cheese sauce. Repeat twice, ending with a layer of cheese sauce. Top with mozzarella cheese (or an alternative).


Recipe Summary

  • 9 lasagna noodles
  • ½ cup butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • 2 cups chicken broth
  • 1 ½ cups milk
  • 4 cups shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • 2 cups ricotta cheese
  • 2 cups cubed, cooked chicken meat
  • 2 (10 ounce) packages frozen chopped spinach, thawed and drained
  • 1 tablespoon chopped fresh parsley
  • ¼ cup grated Parmesan cheese for topping

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.


Ingredients

  • 1 tbsp olive oil
  • 2 chicken thigh fillets, diced
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • ½ tsp dried oregano
  • large pinch chilli flakes
  • ½ tbsp tomato purée
  • 400g tin chopped tomatoes
  • 4 fresh lasagne sheets

For the cheese sauce

  • 20g butter
  • 20g plain flour
  • 200ml semi-skimmed milk
  • 80g Cheddar, grated
  • ½ tsp English mustard

Each serving contains

Energy

Saturates

Sugars

of the reference intake
Carbohydrate 44.4g Protein 49.1g Fibre 5.6g


The low-carb chicken zucchini recipe

  • Chicken adds a good amount of protein to your dinner.
  • Zucchini is low in calories and a good source of dietary fiber.
  • All the ingredients used in this recipe have a low-carb count: chicken, zucchini, bacon, Parmesan, Mozzarella, bacon.
  • Want more delicious low-carb chicken bakes? Try this cream cheese chicken or buffalo chicken bake.


Chicken lasagne bake recipe - Recipes

1 whole cooked chicken, cubed
1 T (15 ml) Ina Paarman’s Chicken Flavour Stock Powder
1 cup (250 ml) hot water – use an extra 125 ml water if the chicken is very dry
1 t (5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
½ cup (125 ml) parsley, chopped
200 g flat lasagne sheets
1 x 400 ml Ina Paarman’s Creamy Cheese Pasta Sauce
½ cup (125 ml) fresh milk
250 g smooth creamed cottage cheese
1 egg

Topping

½ cup (125 ml) grated pecorino or parmesan cheese
1 T (15 ml) olive oil or melted butter
½ cup (125 ml) soft white breadcrumbs

Method

Adjust oven rack to the middle position. Preheat oven to 180°C.
In a large bowl, toss the cubed chicken with the Chicken Stock (dissolved in 1 cup of water), Lemon & Black Pepper Seasoning and parsley. Mix well. Set aside.
Soak the lasagne sheets for 10 – 15 minutes in hot tap water. This dramatically improves the tenderness of the pasta and reduces the baking time of the lasagne to only 35 minutes. Spread sheets out on baking paper.
Pour the Cheese Pasta Sauce into a medium bowl. Pour the milk into the empty pasta jar and shake well to get every bit out. Pour into the bowl, adding creamed cottage cheese and egg to thin the sauce down.
Using a 30 cm x 24 cm ovenproof dish, spread ¼ of the cheese sauce mixture into the dish. Layer with a 1⁄3 of the pasta sheets, then 1⁄3 of the chicken mixture and another ¼ of the cheese sauce. Repeat layering twice more and end with a layer of cheese sauce mixture.
Mix the grated cheese, olive oil or butter and fresh breadcrumbs and sprinkle over the top. Bake for 35 minutes until nicely browned. Serve with a well-dressed Italian salad with Ina Paarman’s Classic Balsamic Vinaigrette or Creamy Caesar Salad Dressing and country style bread.


Chicken fajita lasagne

Preheat the oven to 200°C (180°C fan) mark 6. Put the tomato purée in a large bowl with 1tbsp water, the salsa and the fajita seasoning. Stir to combine. Add the chicken, chopped pepper, sweetcorn and most of the coriander, then stir again until everything is coated in the sauce.

Spoon half the mixture into a large ovenproof dish or roasting tin. Top with a tortilla (trim to fit the tin, if needed, and use the trimmings to fill in any gaps). Spread a third of the cheese sauce over the top of the tortilla and sprinkle over half the cheddar cheese. Repeat the layering with the remaining chicken mixture, tortilla, the rest of the cheese sauce and the cheddar.

Cook in the oven for 35-40min until golden and bubbling. Sprinkle over the remaining coriander and serve.


INSTRUCTIONS

1. Heat 2 Tb olive oil in alarge flameproof casserole and brown the ground chicken and bacon briskly,separating the pieces with a wooden spoon. Add the 2 crushed garlic cloves,chopped leeks and diced carrots and cook for about 5 minutes until softened. Add2 Tb tomato paste, 1 3/4 cup chicken stock and seasoning. Bring to a boil, coverand simmer for 30 minutes.

2. For the sauce, melt 4Tb butter in a saucepan,add 4Tb flour and gradually blend in 2 1/2 cup milk, stirring until smooth.Bring to a boil, stirring constantly until thickened, and simmer for severalminutes. Add 1/2 cup grated Cheddar cheese and 1/4 tsp English mustard powderand season to taste.

3. Preheat the oven to 375 degree. Layer the chickenmixture, lasagne and half the cheese sauce in a 12-cup ovenproof dish, startingand finishing with the chicken mixture.

4. Pour the remaining cheese sauceover, sprinkle with the remaining cheese and bake in the preheated oven for 1hour, or until lightly browned on top.


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