Goldencrustedchickenasparaguslasagna Recipes

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CHICKEN ASPARAGUS HOLLANDAISE LASAGNA



Chicken Asparagus Hollandaise Lasagna image

This lasagna is outrageously delicious! If you prefer more sauce, use 3 packages of Knorr's hollandaise sauce mix. The basil and oregano may be adjusted to suit taste. This lasagna will really fill a 13x9 baking dish very high. I have even used canned sliced mushrooms (about 3-4 cans, very well drained), but I have to say that the fresh is much better. You will really love this dish!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 cups fresh sliced mushrooms
2 1/2 cups chopped onions
3 cups prepared knorr's hollandaise sauce (2 packages will be about 3 cups prepared)
8 -10 lasagna noodles, cooked to firm-tender, and drained
2 1/2 lbs cooked chicken or 2 1/2 lbs turkey breast, thinly sliced
salt and black pepper
1 teaspoon dried basil (or to taste)
1 teaspoon dried oregano (or to taste)
3 -4 cups shredded mozzarella cheese
1 -1 1/4 cup grated parmesan cheese
1 lb fresh asparagus, cooked until JUST firm-tender (do not overcook, as the asparagus will cook more in the oven)

Steps:

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish.
  • Sauté the mushrooms and onions in butter until the mushrooms release their moisture and the onions are soft (not brown).
  • Spread a small amount of prepared Hollandaise sauce on the bottom of the baking dish.
  • Place a layer of cooked lasagna noodles evenly over the sauce.
  • Cover the noodles with the chicken or turkey.
  • Sprinkle with salt and pepper.
  • Then top with HALF of the mushroom/onion mixture.
  • Then HALF of the remaining Hollandaise sauce.
  • Sprinkle with HALF of the basil and oregano.
  • Top the spices with HALF of the mozzarella and Parmesan cheeses.
  • Then top the cheeses with ALL of the asparagus.
  • Repeat the layers (omitting a layer of asparagus), ending with the cheeses.
  • Bake uncovered for 35 minutes, or until bubbly.
  • Let stand about 10-15 (or more) minutes before slicing.

GOLDEN-CRUSTED CHICKEN-ASPARAGUS LASAGNA



Golden-Crusted Chicken-Asparagus Lasagna image

Lasagna lovers, here's a new one for you. It's creamy and delicious!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 8

Number Of Ingredients 14

9 uncooked lasagna noodles (9 ounces)
2 pounds asparagus, cut into 2-inch pieces
1 tablespoon olive or vegetable oil
1/2 teaspoon lemon pepper seasoning salt
3 tablespoons butter or margarine
1/4 cup Gold Medal™ all-purpose flour
1 3/4 cups Progresso™ chicken broth (from 32-ounce carton)
1/2 cup milk
2 teaspoons fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
2 cups diced cooked chicken
1/2 cup roasted red bell peppers, from 7-ounce jar, drained and chopped
3/4 cup shredded Parmesan cheese
2 cups shredded mozzarella cheese (8 ounces)
1/2 cup whipping (heavy) cream

Steps:

  • Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Cook and drain noodles as directed on package.
  • Heat 5 cups water to boiling in 3-quart saucepan. Add asparagus; heat to boiling. Boil 3 to 4 minutes or until crisp-tender; drain. Place asparagus in bowl. Toss with oil and lemon pepper seasoning salt.
  • Melt butter in 2-quart saucepan over medium heat. Stir in flour. Cook 1 minute, stirring constantly. Stir in broth, milk and marjoram. Heat to boiling, stirring constantly. Stir in chicken, 1/4 cup of the bell peppers and 1/2 cup of the Parmesan cheese. Cook about 2 minutes or until hot.
  • Spread about 1/2 cup of the chicken mixture in baking dish. Top with 3 noodles, 1 1/2 cups chicken mixture, half of the asparagus and 1 cup of the mozzarella cheese. Repeat layers, starting with noodles. Top with remaining 3 noodles.
  • Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff peaks form. Spread over top of lasagna. Sprinkle with remaining 1/4 cup bell peppers and 1/4 cup Parmesan cheese. Bake uncovered 40 to 45 minutes or until hot in center and top is golden brown. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 425, Carbohydrate 27 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 29 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 710 mg

CONTEST-WINNING CHICKEN LASAGNA



Contest-Winning Chicken Lasagna image

"A friend served this to us one night and I just had to try it at home," recalls Janelle Rutrough of Callaway, Virginia. "It's quick, easy and so delicious! I love to serve it to guests with a Caesar salad and warm rolls. Also, it can be frozen and saved for a busy weeknight."

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 11

2 cups 2% cottage cheese
3 ounces cream cheese, softened
4 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2/3 cup 2% milk
1/2 cup chopped onion
1/2 teaspoon salt
6 lasagna noodles, cooked and drained
1 package (6 ounces) stuffing mix
1/2 cup butter, melted

Steps:

  • In a small bowl, combine cottage cheese and cream cheese. In a large bowl, combine the chicken, soups, milk, onion and salt. , Spread half of the chicken mixture into a greased 13x9-in. baking dish. Top with 3 noodles. Spread with half of the cheese mixture. Repeat layers. Toss stuffing mix with butter; sprinkle over casserole. , Bake, uncovered, at 350° for 30-40 minutes or until bubbly and golden brown. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 585 calories, Fat 28g fat (14g saturated fat), Cholesterol 124mg cholesterol, Sodium 1564mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 3g fiber), Protein 39g protein.

CREAMY CHICKEN-ASPARAGUS PASTA



Creamy Chicken-Asparagus Pasta image

If you have leftover chicken in the fridge, and broken lasagna noodles in the box in your pantry, here's a terrific way to use them. As a bonus, supper's on the table in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 9

1/3 cup pine nuts
10 uncooked lasagna noodles (about 8 oz), broken into 2-inch pieces
1 bunch asparagus (about 1 lb), trimmed, cut diagonally into 1 1/2-inch pieces
1 jar (15 oz) Alfredo pasta sauce
1/3 cup refrigerated basil pesto (from 7-oz container)
2 cups shredded cooked chicken
1/4 teaspoon salt
1/3 cup shredded Parmesan cheese
1 small tomato, chopped (1/2 cup)

Steps:

  • To toast pine nuts, sprinkle in ungreased heavy skillet. Cook over medium heat 3 to 5 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from skillet to plate; set aside to cool.
  • Cook and drain noodles as directed on package, adding asparagus during last 3 minutes of cooking time.
  • Meanwhile, in 3-quart saucepan, heat Alfredo sauce to boiling. Stir in pesto with whisk. Stir in chicken and salt.
  • Reserve 1/4 cup asparagus for garnish. Stir noodles and remaining asparagus into Alfredo-pesto mixture. Cook and stir over medium heat until hot. Sprinkle with toasted pine nuts and cheese; garnish with tomato and reserved asparagus.

Nutrition Facts : Calories 970, Carbohydrate 62 g, Cholesterol 175 mg, Fat 10, Fiber 6 g, Protein 44 g, SaturatedFat 27 g, ServingSize 1 Serving (1 3/4 Cups), Sodium 1150 mg, Sugar 5 g, TransFat 1 1/2 g

3-CHEESE ASPARAGUS LASAGNA



3-Cheese Asparagus Lasagna image

This is a GREAT recipe for celebrating the arrival of spring! The lemon makes it light and fresh-tasting and the flavor is so good...you won't even miss the meat! (Recipe was adapted from Canadian Living Magazine)

Provided by MMers

Categories     One Dish Meal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

4 lbs asparagus
1/3 cup butter
1/2 cup all-purpose flour
5 cups milk
8 ounces cream cheese
1 teaspoon grated fresh lemon rind
1 tablespoon lemon juice
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
15 lasagna noodles
2 cups shredded mozzarella cheese
1/2 cup freshly grated parmesan cheese

Steps:

  • Bend asparagus spears gently to snap off tough end.
  • Cut tender parts into 1" pieces.
  • Wash under cold running water.
  • Shake off excess water and place in microwaveable container.
  • Microwave on HI for 3 minutes (alternately, cook in boiling water for 3 minutes).
  • Drain and rinse under cold water, drain again.
  • Set aside 1 1/2 cups asparagus tips.
  • In saucepan, melt butter over medium heat.
  • Gradually whisk in flour and cook, stirring constantly, for 1 minute.
  • Whisk in milk and stirring constantly, cook for 10 minutes or until thickened.
  • Remove from heat.
  • Stir in cream cheese, lemon rind, lemon juice, salt, pepper and nutmeg until cheese is melted.
  • Meanwhile, cook noodles in boiling water until tender (about 10 minutes).
  • Place 3 noodles in a 13x9 baking dish.
  • Spread with one cup sauce, then 1/4 of the asparagus (not including reserved tips), then 1/4 of the mozzarella.
  • Repeat layers 3 more times then top with final layer of noodles and sauce.
  • Sprinkle with Parmesan cheese.
  • Bake in preheated 375 degree oven for 35-40 minutes or until bubbling and golden.
  • Sprinkle reserved asparagus tips over top.
  • Bake for an additional 5 minutes.
  • Let sit for 10 minutes before serving.

GOLDEN-CRUSTED CHICKEN-ASPARAGUS LASAGNA



Golden-Crusted Chicken-Asparagus Lasagna image

Number Of Ingredients 14

9 uncooked lasagna noodles (9 ounces)
2 pounds asparagus spears, cut into 2-inch pieces
1 tablespoon olive or vegetable oil
1/2 teaspoon lemon pepper seasoning salt
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 can (14 1/2 ounces) ready-to-serve chicken broth
1/2 cup milk
2 teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
2 cups diced cooked chicken
1/2 cup roasted red bell pepper (from 7-ounce jar), drained and chopped
3/4 cup shredded Parmesan cheese
2 cups shredded mozzarella cheese (8 ounces)
1/2 cup whipping (heavy) cream

Steps:

  • 1. Heat oven to 350°. Grease rectangular baking dish, 13 x 9 x 2 inches. Cook and drain noodles as directed on package.2. Heat 5 cups water to boiling in 3-quart saucepan. Add asparagus heat to boiling. Boil 3 to 4 minutes or until crisp-tender drain. Place asparagus in bowl. Toss with oil and lemon pepper seasoning salt.3. Melt butter in 2-quart saucepan over medium heat. Stir in flour. Cook 1 minute, stirring constantly. Stir in broth, milk and marjoram. Heat to boiling, stirring constantly. Stir in chicken, 1/4 cup of the bell peppers and 1/2 cup of the Parmesan cheese. Cook about 2 minutes or until hot.4. Spread about 1/2 cup of the chicken mixture in baking dish. Top with 3 noodles, 1 1/2 cups chicken mixture, half of the asparagus and 1 cup of the mozzarella cheese. Repeat layers, starting with noodles. Top with remaining 3 noodles.5. Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff peaks form. Spread over top of lasagna. Sprinkle with remaining 1/4 cup bell peppers and 1/4 cup Parmesan cheese. Bake uncovered 40 to 45 minutes or until hot in center and top is golden brown. Let stand 10 minutes before cuttingwing it!The whipping cream and cheese mixture that top this recipe form a pretty, golden brown, crispy topping. To "whip" up this topping in a flash, make sure that your cream is as cold as possible and chill the beaters and bowl for a free minutes in the freezer.1 SERVING: Calories 455 (Calories from Fat 200) Fat 22g (Saturated 10g) Cholesterol 70mg Sodium 870mg Carbohydrate 34g (Dietary Fiber 2g) Protein 30g * % DAILY VALUE: Vitamin A 36% Vitamin C 28% Calcium 40% Iron 14% * DIET EXCHANGES: 2 Starch, 1 Vegetable, 3 Medium-Fat Meat, 1 Fat * CARBOHYDRATE CHOICES: 2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CHICKEN ASPARAGUS LASAGNA



Chicken Asparagus Lasagna image

This is a delicious simple recipe. I like to make this in advance put it in the fridge, then pop in the oven 20min before you want to serve the meal.

Provided by lovza_flirt

Categories     Weeknight

Time 40m

Yield 1 pan, 9 serving(s)

Number Of Ingredients 5

9 lasagna noodles, cooked
3 cups cooked chicken, cubed
2 cups steamed asparagus
16 ounces shredded mozzarella cheese
15 ounces bertolli alfredo sauce

Steps:

  • Cook 9 slices of lasagna pasta according to cooking directions on box. Brown 3 cups of cubed chicken till done. Steam 2 cups of asparagus. In a 9 x 13 inch glass pan place 3 slices of lasagna on the bottom. Spread half the jar of alfredo sauce over lasagna. Sprinkle 1 1/2 cups of chicken over alfredo sauce. Spread 1 cup of asparagus over alfredo sauce. Then sprinkle 1/3 of mozzarella cheese over the chicken and asparagus. Place 3 more slices of lasagne over previous layer. Spread remaining half of jar of alfredo sauce over lasagna, sprinkle remaining 1 1/2 cup of chicken and 1 cup of asparagus over alfredo sauce, top with 1/3 cheese. Then place remaining 3 slices of lasagna on top. Sprinkle remaining 1/3 mozzarella cheese over lasagna. Bake in oven for 15-20 min to heat thoroughly and melt cheese.

Nutrition Facts : Calories 322.5, Fat 14.8, SaturatedFat 7.6, Cholesterol 74.8, Sodium 357.8, Carbohydrate 19.8, Fiber 1.5, Sugar 1.4, Protein 26.8

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  • Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish with shortening, or spray with cooking spray. Cook and drain noodles as directed on package.
  • While noodles are cooking, heat 5 cups water to boiling in 3-quart saucepan. Add asparagus; heat to boiling. Boil 3 to 4 minutes or until crisp-tender; drain. Place asparagus in bowl. Toss with oil and lemon pepper seasoning salt.
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