Chicken Chili Lasagna Recipes

WHITE CHEESE CHICKEN LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
• Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
• Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
• Bake 35 to 40 minutes in the preheated oven.

CHICKEN CHILI LASAGNA

Steps:

• In a large bowl, beat the cream cheese, onions, 1-1/2 cups Mexican-cheese blend, garlic, 1/4 teaspoon cumin and cilantro until blended. Stir in chicken; set aside. , In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in Monterey Jack cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin. , Spread 1/2 cup of the cheese sauce in a greased 13x9-in. baking dish. Top with six tortilla halves, a third of the chicken mixture and a fourth of the cheese sauce. Repeat tortilla, chicken and cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting.

COWBOY CHILI LASAGNA

Steps:

• Preheat the oven to 375 degrees F. Set out a 9X13 inch baking dish. Then set a large saucepot on the stovetop over medium heat.
• Add the ground beef and chorizo to the saucepot. Break the meat into small pieces with a wooden spoon. Brown for several minutes, stirring to make sure the meat doesn't stick to the bottom of the pot. Then push the meat to the sides of the pot and add the chopped onions, bell pepper, and garlic. Saute for 3-5 minutes to soften the vegetables.
• Add the kidney beans, crushed tomatoes, green chiles, ancho chile, cumin, and 1 teaspoon salt. Stir and bring to a simmer. Simmer for 10 minutes. Then turn off the heat and stir in the cilantro.
• Meanwhile, determine whether you can fit 3 or 4 lasagna noodles in the pan in a single layer. Then either lay 9 or 12 lasagna noodles out on the countertop. (To make three layers.) Spread an equal amount of cream cheese over each dried lasagna noodle.
• Spread a small amount of chili over the bottom of the baking dish. Add 3-4 lasagna noodles, in a single layer, over the bottom of the pan. Sprinkle 1 1/3 cup shredded cheddar cheese over the noodles. Then add 2 large ladels of chili over the cheese and spread it out in an even layer.
• Add a second layer of lasagna noodles with cream cheese, 1 1/3 cup shredded cheese, and chili in the same order as the first layer. On the final layer, add the lasagna noodles, all the remaining chili, then place the remaining 1 1/3 cups cheese on top of the chili.
• Bake for 20-30 minutes, until the edges of the lasagna are bubbling, and the cheese is melted. Allow the lasagna to sit at least 5 minutes before cutting and serving.

CHICKEN CHILI LASAGNA

Steps:

• In a mixing bowl, combine cream cheese, onions, 1 1/2 cups Mexican cheese blend, garlic, 1/4 t. cumin and cilantro. Stir in chicken; set aside.
• In a saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in Monterey Jack cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin.
• Spread 1/2 cup of the cheese sauce in a greased 13 x 9 x 2 inch baking dish. Top with 6 tortilla halves, a third of the chicken mixture and a 1/4 of the cheese sauce. Repeat chicken, tortilla and cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese.
• Cover and bake at 350 for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting.

MEATY CHILI LASAGNA

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, cook the beef, onion, peppers and chili powder. Add garlic; cook 1 minute longer. Drain. Add the soup, corn, tomato sauce, tomato paste and olives; simmer until heated through., Drain noodles. Spread 1/2 cup meat sauce in a greased 13x9-in. baking dish. Layer with four noodles, half of the remaining sauce and a third of the cheese. Repeat layers once. Top with remaining noodles and cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 15 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

CHICKEN LASAGNA RECIPE

Steps:

• Preheat oven to 375˚F. Cook pasta in a large pot of salted water until al dente according to package instructions then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together. Shred 4 cups of chicken.
• Place a pot or large saucepan over medium heat, add 1 Tbsp olive oil and saute onions for 3-4 minutes or until softened. Add 4 Tbsp butter and whisk in 1/3 cup flour. Continue whisking 3 minutes or until flour mixture is golden.
• Add 2 1/2 cups chicken broth, 1 1/2 cups half and half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer 5 minutes until thickened to a light gravy consistency.
• Add minced garlic and chopped spinach, and stir to combine then remove from heat.
• In a large bowl, whisk together: ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley.
• Add a little bechamel sauce on the bottom of a 9x13 casserole dish, add 3 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken then ladle 1/3 of spinach sauce over the chicken.
• Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce
• Add 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.
• Cover and Bake: Arrange 10-12 toothpicks over the top to keep the foil from touching the cheese then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 45 minutes then uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing.

CHILI CHICKEN LASAGNA RECIPE - (4.5/5)

Steps:

• preheat oven to 375* combine chicken, green chilies, 1 cup salsa verde, and sour cream season generously with pepper, cumin, and chili powder. spread 1/3 of the chicken mixture in the bottom of a large baking dish layer with lasagna noodles, top with another layer of chicken mixture. then 1/2 of the crema, mozzarella and Mexican cheese, repeat with noodles, crema, mozzarella, Mexican cheese, cover with remaining, crema, and cheese. cover with aluminum foil and bake at 375* for 25 minutes, uncover and bake another 15 minutes let stand 10 minutes before serving.