Cheesy Chicken Ranch Lasagna Recipe 445

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CHEESY CHICKEN LASAGNA



Cheesy chicken lasagna image

The cheesiest chicken lasagna layered with cheddar and mozzarella cheese, rich chicken bolognese and no-boil lasagna sheets is a dinner favorite.

Provided by Alida Ryder

Categories     Dinner

Time 1h45m

Number Of Ingredients 20

500 g (1lb) ground chicken / chicken mince
1 large onion (finely chopped)
2 celery spears (finely chopped (+- ½ cup))
2 large carrots (finely chopped (+- 1 cup))
250 g (½lb) mushrooms (finely chopped )
4 garlic cloves (minced )
1 tsp dried oregano
1 tsp Italian herbs / Italian seasoning
½ tsp chilli flakes
1 cup chopped tomatoes ((I used cherry tomatoes that were starting to soften) )
1 cup tomato puree ((passata / crushed tomatoes) )
2 tsp tomato paste
1 cup chicken stock
1 tbsp Balsamic vinegar
1 tsp sugar ((optional))
2 cups bechamel sauce / cheese sauce ((my recipe is linked) )
250 g (½lb) no-boil lasagna sheets
1 cup grated cheddar cheese
2 cups grated mozzarella cheese
½ cup Parmesan cheese

Steps:

  • Heat 2 tbsp olive oil in a large, deep pan and brown the chicken well. Remove and set aside.
  • Add the vegetables and cook for 7-10 minutes or until they start to soften.
  • Add the garlic and herbs and cook for another minute before adding the chicken back in.
  • Pour in the tomatoes, stock, Balsamic and sugar.
  • Cover, reduce and allow to simmer for 20-30 minutes until the sauce has reduced and thickened slightly. Season to taste.
  • Layer the bolognese mixture with no-cook lasagna sheets and bechamel/cheese sauce in an oven-proof baking dish (18cm x 25cm or 7in x 10in). Add a quarter cup mozzarella cheese with each layer to make it ultra cheese. Top with cheddar cheese, mozzarella and Parmesan cheese.
  • Bake at 200°C/390°F for 20-30 minutes or until a sharp knife can easily be inserted. Remove the foil and allow to bake until browned on top.
  • Remove from the oven, allow to rest for at least 10 minutes then slice and serve.

Nutrition Facts : Calories 388 kcal, Carbohydrate 35 g, Protein 28 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 87 mg, Sodium 400 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

CHICKEN BACON RANCH LASAGNA



Chicken Bacon Ranch Lasagna image

Chicken. Bacon. Ranch. Need we say more? Layers on layers of your favorite flavors make this spin on lasagna a sure bet to win the title of weeknight dinner champion.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 12

Number Of Ingredients 12

1/4 cup butter
1/4 cup Gold Medal™ all-purpose flour
2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
1/2 cup heavy whipping cream
1 package (8 oz) cream cheese, cubed
1 package (1 oz) ranch salad dressing & seasoning mix
9 uncooked oven-ready lasagna noodles
3 cups chopped deli rotisserie chicken (from 2-lb chicken)
8 slices bacon, crisply cooked, crumbled (1/2 cup)
1/2 cup chopped green onions (about 6 green onions)
3 cups shredded Cheddar-Monterey Jack cheese (12 oz)
Bottled ranch dressing, if desired

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 4-quart saucepan, melt butter over medium heat. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is smooth and bubbly.
  • In 4-cup glass measuring cup, mix broth and whipping cream. Gradually stir broth mixture into saucepan. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in cream cheese. Cook until melted, stirring occasionally. Remove from heat. Stir in dressing mix.
  • Spread 1/2 cup of the sauce in bottom of baking dish; top with a layer of 3 noodles. On top of noodles, spoon half of the chicken, one-third of the bacon, 3 tablespoons of the green onions, 1 cup of the Cheddar-Monterey Jack cheese and 1 cup of the sauce. Repeat, starting with noodles. Top with remaining noodles, sauce, cheese and bacon.
  • Bake uncovered 30 to 40 minutes or until noodles are tender and edges are bubbly. Let stand uncovered 10 minutes, and top with remaining green onions. Serve with ranch dressing.

Nutrition Facts : Calories 390, Carbohydrate 14 g, Cholesterol 110 mg, Fat 3, Fiber 0 g, Protein 22 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 2 g, TransFat 1 g

CHEESY CHICKEN LASAGNA



Cheesy Chicken Lasagna image

When my nephews were younger, I would make their favorite meal for their birthdays...this is what they usually requested. The cheese makes it easier for kids to eat their vegetables.-Janet Lorton, Effingham, Illinois

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 9-12 servings.

Number Of Ingredients 6

9 uncooked lasagna noodles
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2/3 cup milk
2-1/2 cups frozen mixed vegetables
2 cups cubed cooked chicken
18 slices process American cheese

Steps:

  • Cook noodles according to package directions; drain. In a large saucepan, combine soup and milk. Cook and stir over low heat until blended. Remove from the heat; stir in vegetables and chicken. , In a greased 13-in. x 9-in. baking dish, layer three noodles, a third of the soup mixture and six cheese slices. Repeat layers twice., Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 261 calories, Fat 11g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 613mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

THREE CHEESE CHICKEN LASAGNA



Three Cheese Chicken Lasagna image

This three cheese chicken lasagna recipe is a lighter, fresher alternative to beef lasagna. The only thing we didn't like about this, is that we couldn't stop eating it! So delicious. Creamy, cheesy and fab.

Provided by Lea Ann Brown

Categories     Main Course Chicken

Time 1h15m

Number Of Ingredients 18

1 package lasagna noodles
1 teaspoon salt
2 Tablespoons olive oil
1 pound ground chicken breast
1 large sweet onion (chopped)
1 red bell pepper (chopped)
3 cloves garlic (minced)
1 teaspoon cayenne pepper
3 pounds fresh garden tomatoes (chopped)
2 Tablespoons fresh basil
2 Cups ricotta cheese
1/2 Cup grated Parmesan cheese
1 egg
1/2 Cup chopped flat-leaf parsley
1/2 pound mozzarella cheese (shredded)
1/2 Cup milk
1/2 Cup chicken broth
Handful garlic cheese croutons (ground in a mini-chopper)

Steps:

  • Bring a large pot of water to a boil. Add lasagna noodles, and 1 teaspoon salt. Cook until almost tender, according to package directions. Drain.
  • Preheat oven to 350 degrees.
  • Oil a lasagna baking dish.
  • In a frying pan heat oil over medium heat. Add the chicken and cook until browned. Add the onion and red pepper and saute until softened, about two minutes. Stir in the garlic and cayenne pepper and cook for about 30 seconds. Add the chopped tomatoes and basil, stir well and bring to a simmer. Cook for about 5 minutes, adding the milk and chicken broth to maintain a thick soupy consistency. The amount will depend on how juicy the tomatoes are. Season with salt and pepper and remove from heat.
  • In a bowl combine ricotta, Parmesan and egg and mix well. Stir in the parsley.
  • Line the bottom of the baking dish with about 1/4 of the lasagna noodles. Spread with 1/3 of the ricotta mixture, sprinkle with 1/3 of the mozzarella, and then spoon on 1/4 of the sauce. Repeat the layering two more times, using up all the ricotta mixture and the mozzarella. Top with the remaining noodles and finally the remaining sauce. Sprinkle with ground up croutons.
  • Cover and bake until heated through and the sauce is bubbling. About 45 minutes. Remove from oven and let stand for 10 minutes. Uncover and cut into squares to serve.

Nutrition Facts : Carbohydrate 16 g, Protein 31 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 118 mg, Sodium 762 mg, Fiber 3 g, Sugar 7 g, Calories 390 kcal, ServingSize 1 serving

JULIE'S CHEESY CHICKEN LASAGNA



Julie's Cheesy Chicken Lasagna image

My sister Julie has made this recipe for years and it has turned into a family favorite. Kids and adults love it and I love that it is easy to prepare and tastes wonderful. It is truly a comfort food. Goes great with a lettuce- and fruit-type salad along with garlic bread.

Provided by Joan Gerland Crabtree

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h30m

Yield 8

Number Of Ingredients 7

8 lasagna noodles
3 cups cooked diced chicken, or more to taste
2 (12 fluid ounce) cans evaporated milk
1 (1 ounce) package ranch dressing mix (such as Hidden Valley®)
ground black pepper to taste
1 ½ cups shredded Cheddar cheese
1 ½ cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
  • Combine chicken, milk, ranch dressing mix, and black pepper in a skillet; bring to a boil. Reduce heat and simmer until sauce is reduced and thickened, about 20 minutes.
  • Layer 4 lasagna noodles in the bottom of the prepared baking dish. Spread 1/2 the sauce over noodles. Sprinkle 1/2 the Cheddar cheese and 1/2 the mozzarella cheese over sauce. Repeat layering with remaining ingredients.
  • Bake in the preheated oven until bubbling and cheeses are slightly browned, 30 to 40 minutes. Cool for 10 minutes before cutting.

Nutrition Facts : Calories 457.5 calories, Carbohydrate 29.6 g, Cholesterol 102.6 mg, Fat 22 g, Fiber 0.8 g, Protein 34.4 g, SaturatedFat 12.2 g, Sodium 641.7 mg, Sugar 10.6 g

CHEESY CHICKEN RANCH LASAGNA RECIPE - (4.4/5)



Cheesy Chicken Ranch Lasagna Recipe - (4.4/5) image

Provided by tonym

Number Of Ingredients 7

2 (12 oz) cans evaporated milk
1 (1 oz) pkg. Hidden Valley dry Salad Dressing & Seasoning Mix (not the dip blend) -it IS gluten free
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked (I used 9 noodles) -use gluten free penne pasta
1 1/2 to 2 C cheddar cheese, grated
1 1/2 to 2 C mozzarella cheese, grated

Steps:

  • Combine evaporated milk and Ranch dressing and pepper in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, 25 minutes, stirring frequently. Sauce will thicken slightly. Layer half of lasagna noodles, chicken, sauce, and cheese in well-greased 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving. *Next time I will try penne pasta (maybe like 2 1/2 C worth pasta uncooked) and do it like a casserole.

CHEESY CHICKEN RANCH LASAGNA



Cheesy Chicken Ranch Lasagna image

Certainly a different take on lasagna! Serve with garlic bread and a salad for a wonderful meal.

Provided by Tamara Martin

Categories     Other Main Dishes

Number Of Ingredients 7

2 can(s) evaporated milk, 12 oz.
1 pkg dry ranch dressing mix
3 c chicken, cooked and cubed
1/8 tsp black pepper
1 pkg lasaga noodles, cooked, 16 oz (abt. 9 noodles)
2 c cheddar cheese, shredded
2 c mozarella cheese, shredded

Steps:

  • 1. In a 3 quart saucepan, on low heat, combine evaporated milk, ranch dressing mix and pepper. Stir until dry ingredients are dissolved. Simmer uncovered about 25 minutes. Stir frequently. Sauce will thicken slightly.
  • 2. Layer half the lasagna noodles, chicken sauce, and cheese in a well greased 9 X 13 in. pan. Repeat layers.
  • 3. Bake at 350 for 35-40 minutes, until bubbly. Let rest about 10 minutes before serving.
  • 4. If desired, garnish with chopped parsley and grated parmesan cheese.

CHEESY CHICKEN LASAGNA



Cheesy Chicken Lasagna image

Cheesy lasagna made using shredded chicken in place of ground beef or sausage.

Provided by Carol Prather

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h20m

Yield 12

Number Of Ingredients 11

3 each skinless, boneless chicken breast halves
1 (8 ounce) package lasagna noodles
1 tablespoon butter
1 medium onion, chopped
2 teaspoons minced garlic
2 (26.5 ounce) cans spaghetti sauce, divided
2 (15 ounce) containers part-skim ricotta cheese
½ cup grated Parmesan cheese, divided
1 teaspoon Italian seasoning, or more to taste
1 cup shredded mozzarella cheese
½ cup shredded sharp Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of water to a boil over medium-high heat and add chicken breasts; reduce heat and let simmer until chicken falls apart easily with a fork and is no longer pink, 10 to 15 minutes. Drain water, shred chicken with 2 forks, and set aside.
  • While chicken is boiling, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and lay noodles in a single, flat layer on a paper towel to dry.
  • Heat butter in a small saute pan over medium-high heat. Saute onion and garlic in the hot butter just until onion is translucent, 5 to 7 minutes.
  • Mix shredded chicken, onion-garlic mixture, 1 cup spaghetti sauce, ricotta cheese, 1/2 of the Parmesan cheese, and Italian seasoning together in a large bowl.
  • Mix remaining spaghetti sauce and remaining Parmesan cheese together in another bowl. Spread a thin layer on the bottom of a glass 9x13-inch baking dish. Layer 3 lasagna noodles, spread chicken mixture on top, then add another thin layer of the sauce mixture. Repeat, leaving a final layer of noodles on top. Top with remaining sauce. Sprinkle mozzarella and Cheddar cheese on top.
  • Bake in the preheated oven until heated through and cheese bubbles, about 45 minutes.

Nutrition Facts : Calories 382 calories, Carbohydrate 36.2 g, Cholesterol 56 mg, Fat 15.6 g, Fiber 4.1 g, Protein 23.7 g, SaturatedFat 8.3 g, Sodium 781.3 mg, Sugar 12.4 g

EASY CHEESY RANCH CHICKEN



Easy Cheesy Ranch Chicken image

Provided by Six Sisters Stuff

Number Of Ingredients 5

6 boneless skinless chicken breasts (thawed)
1 1/2 cups ranch dressing
1 cup Parmesan cheese
1 cup Cheddar cheese
1 packet ranch dressing mix

Steps:

  • Preheat oven to 350 degrees.
  • Cover cookie sheet with aluminum foil.
  • Poor ranch dressing into a medium sized bowl, and set aside.
  • In a separate bowl, combine Parmesan cheese, Cheddar cheese, and the packet of ranch dressing mix.
  • Mix until well combined.
  • Dip thawed chicken breasts into the bowl of ranch and place on the covered cookie sheet.
  • Sprinkle the top of the chicken breast with the cheese and ranch seasoning mixture, until you can't see the chicken breast.
  • Place the ranch and cheese covered chicken breasts into the oven and bake for 30 minutes or until the chicken is cooked all the way through.
  • Sprinkle with extra Cheddar and Parmesan cheese when it is freshly out of the oven (our family really likes cheese)

CHEESY CHICKEN LASAGNA



Cheesy Chicken Lasagna image

Here is a fun alternative to your normal lasagna, chicken and ranch flavor! . It is so delicious and not that complicated to make. You can increase the cheese too it you like it extra cheesy. Easy Parmesan Knots would go great with this dish, then add a tossed salad and dinner's done. The only problem I had with the recipe is there were too many noodles for the amount of chicken sauce mixture. I would recommend reducing the noodles to 8-12 oz. This came from Real Mom Kitchen.

Provided by internetnut

Categories     Meat

Time 1h15m

Yield 4-5 serving(s)

Number Of Ingredients 7

2 (12 ounce) cans evaporated milk (not fat-free)
1 (1 ounce) package dry ranch dressing mix
3 cups cubed cooked, chicken
1/8 teaspoon pepper
1 (16 ounce) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)
1 1/2-2 cups cheddar cheese, grated
1 1/2-2 cups mozzarella cheese, grated

Steps:

  • Cook the chicken and noodles first at the same time. Once noodles are done-rinse in cold water and set aside (it keeps them from sticking together).
  • Combine evaporated milk (don't use fat-free version) and Ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don't do any less), stirring frequently.
  • Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again.
  • Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Nutrition Facts : Calories 947.8, Fat 38, SaturatedFat 22.6, Cholesterol 127, Sodium 713.7, Carbohydrate 103.7, Fiber 3.7, Sugar 3.7, Protein 46.3

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