Free Family Coupon


Feb 27, 2014
Categories: Dinner, Dairy, Pasta, Poultry

Creamy Chicken Lasagna

Pip and Ebby


Creamy Chicken Lasagna

Ingredients
  • 9 lasagna noodles 
  • 1/3 cup extra-virgin olive oil 
  • 1 yellow onion, chopped 
  • 2 cloves garlic, minced 
  • ½ cup all-purpose flour 
  • 1 teaspoon salt 
  • 2 cups chicken broth 
  • 1 cup milk 
  • 4 cups shredded mozzarella cheese, 
  •  divided 
  • 1 cup grated Parmesan cheese, divided 
  • 2 tablespoons fresh basil, chopped 
  • 1 tablespoon fresh oregano, chopped 
  • ½ teaspoon black pepper 
  • 2 cups ricotta cheese 
  • Meat from one Rotisserie chicken, shredded 
  • 14-oz. can quartered artichokes, drained 
  •  and finely chopped 
  • One 10-oz. package frozen chopped 
  •  spinach, thawed and drained 
  • 2 tablespoons fresh parsley, chopped 
Directions
  1. Bring a large saucepan of water to a boil. Cook lasagna noodles for 8 to 10 minutes. Drain and rinse with cold water. 
  2. Heat the oil in a large skillet over medium heat. Cook the onion and garlic until tender, 3 to 5 minutes. Stir in the flour and salt. Add the broth and milk and bring to a boil. Stir in 2 cups of the mozzarella cheese and ¼ cup of the Parmesan cheese and stir until cheese is melted. Add the basil, oregano and pepper. Remove skillet from heat and set aside. 
  3. Preheat oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray. In the prepared dish, layer: a third of the sauce, 3 lasagna noodles, ricotta cheese, chicken, artichokes, 3 lasagna noodles, a third of the sauce, spinach, 2 cups mozzarella cheese, ½ cup Parmesan cheese, 3 lasagna noodles, remaining sauce, parsley and ¼ cup Parmesan cheese. 
  4. Cover with foil and bake in the preheated oven for 40 minutes. Remove foil and bake for an additional 10 minutes. 
  5. Enjoy!



















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