Delicious Cheesy Chicken Lasagna - cooking recipe

Ingredients
    9 lasagna noodles, cooked
    4 cups cooked chopped chicken
    3 cups cheddar cheese, divided (can use more)
    SAUCE
    3 -4 tablespoons butter
    1 medium onion, chopped
    1 -2 tablespoon fresh minced garlic (or to taste)
    1 (10 ounce) can cream of chicken soup, undiluted
    1 (10 ounce) jar alfredo sauce (or use your own favorite recipe)
    1 (7 ounce) jar diced pimentos, undrained
    1 (6 ounce) can sliced mushrooms (or use fresh sauteed)
    1/3 cup dry white wine
    1 teaspoon basil (or to taste)
    salt and pepper
    FILLING
    1 (10 ounce) package frozen chopped spinach, thawed and hand-squeezed dry
    1 cup cottage cheese
    1 cup ricotta cheese
    1/2 teaspoon garlic powder
    1/2 cup grated parmesan cheese
    1/2 cup mozzarella cheese, finely shredded (optional)
    1 large egg, slightly beaten
    salt and black pepper
Preparation
    Set oven to 350 degrees.
    Grease a 13 x 9-inch baking dish.
    For the sauce; in a skillet melt butter over medium heat.
    Add in onion and saute for about 5 minutes, adding in the garlic the last 2 minutes.
    Stir in the undiluted cream of chicken soup, alfredo sauce, pimientos with juice, mushrooms, white wine and basil; simmer over low heat for about 15-20 minutes.
    Season the sauce with salt and pepper to taste (you can prepare the sauce well in advance if desired).
    Set about 1 cup of the sauce aside for the top of the noodles (if doubled the sauce then set aside 2 cups).
    For filling mixture; In a bowl mix together the drained chopped spinach, cottage cheese, ricotta, garlic powder, Parmesan cheese, egg, and mozzarella cheese (if using) season the mixture with salt and pepper.
    Place 3 cooked lasagna noodles in the bottom of the prepared baking dish.
    Layer with HALF of the sauce (not the 1 cup of reserved sauce, that will go on top of the casserole).
    Then half of the spinach mixture and then HALF the chicken, then about 1 cup of cheddar cheese (you can use more cheese if desired).
    Place 3 lasagna noodles on top of the cheddar cheese then repeat the procedure.
    Top with the 3 remaining noodles and the reserved 1 cup of sauce.
    At this point you can cover and refrigerate for up to 1 day.
    Bake covered for about 45 minutes, uncovered and sprinkle with about 1 cup cheddar cheese.
    Return to oven and bake uncovered for another 10 minutes.

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