Creamy Chicken

 

What You Need:

9 al dente lasagna noodles

1/4 cup of extra-virgin olive oil

chopped onion, one medium-sized

two minced garlic cloves

Chilled and shredded chicken breast, weighing 1.5 pounds

2-and-a-half cups of ricotta

one cup of Parmesan cheese, grated

one big egg

shredded mozzarella cheese, measuring three cups

1/4 cup of finely chopped fresh basil leaves

1/4 cup of chopped, fresh parsley

Optional seasonings: salt & pepper

Three cups of Alfredo sauce (or béchamel sauce, if you want to cut corners)

nutmeg, if desired, 1 teaspoon

Kitchen Island: We always have this on hand! The next morning, my kids ate all the leftovers since they liked it!

As reported by Morgan Reed

Italy is home to the renowned classic lasagna, and each area has its own special way of making this layered dish. Pasta layered with meat sauce (ragù) and béchamel is a classic recipe; nevertheless, versions have spread over the world, including regional flavors, and now you can find them in American cuisine. An American take on the classic, Creamy Chicken Lasagna combines succulent chicken with a rich, creamy sauce for a hearty and filling dinner. Those looking for a twist on the traditional beef or pork dish will love this one. This hearty and comforting recipe is perfect for a night in with the family or for a dinner party when you want to wow guests with a satisfying and unique take on comfort cuisine.

A steamed vegetable medley or a refreshing green salad dressed with a mild vinaigrette would be the perfect accompaniment to this creamy chicken lasagna. For those who like a little more carbohydrate to soak up the thick sauce, garlic bread or a crusty baguette can be served on the side.

Easy Chicken Lasagna Recipe with Creamy Sauce and Eight Servings:

Here are the ingredients: 9 al dente lasagna noodles, 2 tablespoons olive oil, 1 medium onion, minced garlic, and 1 medium onion.

– 1.5 lbs of cooked and shredded chicken breast

Two and a half cups of ricotta cheese and one cup of Grana Parmesan

(one huge egg)

– Three cups of shredded mozzarella cheese

• Chopped fresh basil leaves, measuring 1/4 cup

– Chopped parsley leaves, measuring 1/4 cup

Adjust seasoning with salt and pepper according to your preference.

If you want to cut corners, use 3 cups of Alfredo sauce or béchamel.

– If desired, add a teaspoon of nutmeg.

Step one: Get your oven ready for 375°F (190°C) by greasing a 9×13 inch baking dish.

Step 2: Set the olive oil to medium heat in a big skillet. Sauté the garlic and onion until they become transparent.

Third, combine the chopped chicken with the onions and garlic in the skillet once it has cooked. After heating, leave aside.

Gather the egg, fresh basil, parsley, ricotta cheese, and 1/2 cup of Parmesan in a medium bowl. Add salt and pepper according to your taste, then stir to combine.

5. In the bottom of the baking dish that you just prepared, spread a thin layer of Alfredo or béchamel sauce.

6. Spoon three noodles of lasagna into the sauce, then top with half of the ricotta mixture. Arrange half of the chicken mixture on top, followed by one cup of mozzarella and a third of the leftover béchamel sauce.

Start with the noodles, then layer the remaining ricotta mixture, chicken mixture, mozzarella, and a third of the béchamel sauce. 7. Repeat with the remaining layers.

8. Place the last three noodles on top of the second layer of béchamel sauce. Then, add the last third of the sauce, the remaining mozzarella, and half a cup of Parmesan. Finish with a dusting of nutmeg, if desired.

9. Bake for 25 minutes with the foil covering the dish. Take the foil off and continue baking for another 10 to 15 minutes, or until the top is brown and bubbling.

10. After 10 minutes of sitting, cut the lasagna. This will give the layers time to solidify.

Ideas & Tips: – Try using smoked provolone for a deeper, richer taste, or Gruyère for a nuttier, warmer meal. Try experimenting with different cheeses to see what works best.

– If you’re looking for a vegetarian alternative, try substituting roasted zucchini, bell peppers, and spinach for the chicken.

For those who want to stick to tried-and-true methods, you may make your own béchamel sauce by simmering some bay leaves and cloves in it. Alternatively, you can use a high-quality store-bought Alfredo sauce, which will save you time and effort without sacrificing flavor.

Don’t be afraid to use fresh herbs; they will brighten the creamy layers and take the meal to the next level.

Licensed to you by Cooktop Cove, 2016