Wednesday, March 30, 2016

Creamy Chicken Lasagna

Ok...the picture doesn't do this recipe justice.  It is seriously DELICIOUS!!!  My kids are picky eaters.  It is hard to find something that everyone likes....and this is one of them.  They all give it a thumbs up!!  No one is left at the dinner table trying to choke down their food.  I like it so much I made a few of them and threw them in my freezer!  HERE is the recipe

  • 3 chicken breast halves, cooked
  • 6 uncooked lasagna noodles
  • 1 cube chicken bullion
  • ¼ cup hot water
  • 1 (8 oz) cream cheese, softened
  • 2 cups shredded mozzarella cheese
  • 1 (26 oz) jar spaghetti sauce (I love Prego's different flavors- anything with garlic tastes great in this recipe)
  • Fresh grated Parmesan cheese
  1. Bring large pot of slightly salted water to boil. Cook noodles 8-10 minutes. Drain, rinse with cold water and set aside.
  2. Shred/cube cooked chicken.
  3. Preheat oven to 350 degrees. Dissolve bullion cube in hot water. In large bowl, mix chicken with bullion, cream cheese, and 1 cup of mozzarella cheese (sometimes I also add a dash of garlic salt and Italian seasoning just to give it at little more flavor).
  4. Spread ⅓ of spaghetti sauce in the bottom of a 9x13" dish. Cover with half of chicken mixture (drop by using 2 spoons) and top with 3 noodles. Repeat. Top with remaining sauce and sprinkle with remaining mozzarella cheese and then top with some fresh Parmesan cheese.
  5. Bake for 35-40 minutes in preheated oven.

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