Hunters Chicken Lasagna Recipes

HUNTER'S CHICKEN LASAGNA

Steps:

• Preheat oven to 350 F. Season chicken breasts with salt & pepper. In a small roasting pan, melt butter & brown chicken slightly on both sides. Add water, & herbs & roast until cooked thru. Shred the cooked chicken breasts with two forks.
• Cook bacon in microwave until done but not crisp; coarsely chop. In a bowl, combine bacon, BBQ sauce, crushed tomatoes, sliced green onion & shredded chicken; mix well.
• Boil lasagna noodles, shred cheeses & prepare the béchamel sauce.
• In a a saucepan, melt butter, stir in flour & cook until bubbly. Slowly add milk, stirring until sauce is smooth. Add shredded mozzarella cheese & salt.
• Spread a dollop of béchamel sauce in the middle of a cooked lasagna noodle. Place another noodle on top of the first noodle so that it is perpendicular & spread béchamel sauce in the middle of the second noodle.
• Spoon a portion of the BBQ chicken mixture on top of the béchamel sauce in the center of the noodle & sprinkle some shredded mozzarella & cheddar cheese on top.
• Fold the ends of the two noodles over the filling to create a lasagna 'pocket'. Repeat the process with the rest of the lasagna noodles until you have 4 lasagna pockets.
• Place 2 lasagna pockets next to each other in a 9 x 5-inch casserole dish, cover with béchamel sauce, sprinkle with shredded cheddar & mozzarella cheese over the top. Place the other 2 lasagna pockets on top of the shredded cheeses, followed by another layer of béchamel sauce & more shredded cheese,
• Bake for about 15 minutes or until cheese is bubbly.

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.