No Boil Barbecue Chicken Alfredo Lasagna Recipes

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NO-BOIL-THE-NOODLES CHEESY CHICKEN LASAGNA



No-Boil-The-Noodles Cheesy Chicken Lasagna image

This comes from my twin sister Julie. People always ask for the recipe when this dish is served, and it makes a great lunch the next day too. Hope you like it as much as our family does--and thanks, Julie, for giving me this recipe in the first place! (This is my very first recipe I've posted, so reviewers please be kind!)

Provided by Judi H

Categories     One Dish Meal

Time 2h

Yield 8-12 serving(s)

Number Of Ingredients 11

15 -18 uncooked lasagna noodles
1 chicken, cooked, deboned, and cut up
1/3-1/2 cup chicken broth
1 (16 ounce) carton sour cream
2 (10 1/2 ounce) cans cream of chicken soup
1 (22 ounce) carton cottage cheese
12 ounces grated mozzarella cheese
4 ounces grated colby-monterey jack cheese or 4 ounces colby cheese
parmesan cheese
1 (8 ounce) can sliced mushrooms
1 (16 ounce) package frozen spinach, thawed and drained (optional)

Steps:

  • Preheat oven to 375°F.
  • In mixing bowl, stir together the sour cream, cream of chicken soup, and cottage cheese.
  • Spray cooking oil spray into bottom of deep lasagna pan.
  • Pour all of the chicken broth into the lasagna pan.
  • Place 5-6 uncooked lasagna noodles on bottom of lasagna pan (in the chicken broth), making sure they lie flat (even if you have to break off the corners of the noodles).
  • Spread 1/3 of the sour cream/soup/cottage cheese mixture over the noodles.
  • Sprinkle 1/3 cooked cubed chicken and mushrooms (and spinach if using) over noodles, followed by 1 cup grated mozzarella.
  • Repeat layers so you end up with 3 layers, gently pushing each layer down to pack it in and to lie as flat as possible.
  • Top final mozzarella layer with grated Co-Jack or Colby cheese and sprinkle with Parmesan cheese.
  • Cover dish with foil and bake at 375 degrees for 60 minutes.
  • Uncover dish and bake an additional 10 minutes to lightly brown the top layer of cheese.
  • Let dish stand for 10 minutes before cutting.

CHICKEN ALFREDO LASAGNA



Chicken Alfredo Lasagna image

My family was growing tired of traditional red sauce lasagna, so I created this fun twist using a creamy homemade Alfredo sauce. Store-bought rotisserie chicken keeps prep simple and fast. -Caitlin MacNeilly, Uncasville, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 13

4 ounces thinly sliced pancetta, cut into strips
3 ounces thinly sliced prosciutto or deli ham, cut into strips
3 cups shredded rotisserie chicken
5 tablespoons unsalted butter, cubed
1/4 cup all-purpose flour
4 cups whole milk
2 cups shredded Asiago cheese, divided
2 tablespoons minced fresh parsley, divided
1/4 teaspoon coarsely ground pepper
Pinch ground nutmeg
9 no-cook lasagna noodles
1-1/2 cups shredded part-skim mozzarella cheese
1-1/2 cups shredded Parmesan cheese

Steps:

  • In a large skillet, cook pancetta and prosciutto over medium heat until browned. Drain on paper towels. Transfer to a large bowl; add chicken and toss to combine., For sauce, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in 1/2 cup Asiago cheese, 1 tablespoon parsley, pepper and nutmeg., Preheat oven to 375°. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with a third of each of the following: noodles, sauce, meat mixture, Asiago, mozzarella and Parmesan cheeses. Repeat layers twice., Bake, covered, 30 minutes. Uncover; bake 15 minutes longer or until bubbly. Sprinkle with remaining parsley. Let stand 10 minutes before serving.

Nutrition Facts : Calories 421 calories, Fat 25g fat (13g saturated fat), Cholesterol 99mg cholesterol, Sodium 688mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 31g protein.

CHICKEN ALFREDO LASAGNA



Chicken Alfredo Lasagna image

My Stepson doesn't like marinara sauce but loves alfredo sauce. So, I came up with this very easy recipe and he said it's even better than what he usually gets at Olive Garden!!!

Provided by rkravan

Categories     Chicken

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 (8 ounce) package sliced mushrooms
3 -4 large boneless skinless chicken breasts
1 (15 ounce) jar alfredo sauce (classico is my favorite but it really doesn't matter)
1 (1 lb) package no-boil lasagna noodles
1 (16 ounce) container ricotta cheese (you may have half left over for freezing and using another time)
4 cups mozzarella cheese
parmesan cheese
parsley flakes
1 egg
balsamic vinegar
olive oil
oregano
pepper
1 small yellow onion

Steps:

  • Season the breasts with pepper, oregano, and whatever meat season you like.
  • Place the breasts in a microwave steamer and steam until almost done.
  • Remove the chicken from the microwave, drain the water and put the breasts in the fridge or freezer to cool. DO NOT FREEZE!
  • Pour the alfredo sauce into a large sauce pan. Fill the jar 1/2 way with milk, return the lid, shake well, and pour into the sauce. Add some pepper to the sauce and stir. Simmer.
  • In a frying pan, heat up some olive oil. When hot, add 1 1/2 tablespoons minced garlic and 1/2 a yellow onion diced. Sautee.
  • Add sliced mushrooms and give a few good splashes of balsamic. Cover and sautee over medium heat. When the mushrooms have soaked up the vinegar and started to shrink, remove the lid and cook until the vinegar has reduced. Add mushrooms to the alfredo sauce and stir well.
  • By now, the chicken should be cooled. Remove from cooling and cut into cubes -- the smaller the better.
  • Heat up about a teaspoons olive oil in the same frying pan used for the mushrooms and add another tsp of garlic. Add the chicken and a couple splashes of balsamic. season with a little more pepper and oregano. Cover and cook over medium heat, stirring occasionally. Once all the flavors have combined, remove lid and cook until the vinegar has reduced. Add chicken to the alfredo sauce. Cover and simmer, stirring occasionally.
  • Once the sauce has had time to cook and infuse all the ingredients, remove from heat and allow to cool for about 10 to 20 minutes.
  • In a mixing bowl combine 1 egg, ricotta, parsley, oregano, and 1/4 cup of parmesean cheese.
  • With a rubber spatula, spread the ricotta mixture over 9 oven ready lasagna pieces. Set aside.
  • Preheat oven to 350.
  • In a glass 8 1/2 X 11 baking dish, scoop a heaping ladle of sauce and spread on the bottom of the dish. Lay 3 lasagna pieces across the bottom. Cover with mozzerella and then ladle more sauce over the cheese. Repeat this until the last layer. Use any remaining sauce on the top layer and cover entire top with mozzerella. Cover with aluminum foil.
  • Place in the oven for 25 minutes. Remove foil and continue to cook until the top layer of cheese is melted and the pasta is tender. Remove from the oven and allow to stand for about 10 minutes. Serve with salad and your favorite bruchetta or garlic bread.

NO BOIL BARBECUE CHICKEN ALFREDO LASAGNA



No Boil Barbecue Chicken Alfredo Lasagna image

Throw together this no boil lasagna in minutes and enjoy a delicious, home cooked meal. Want to spend a little more time? Make them into personal sized lasagna rolls. Both are full of flavor and sure to be a winner.

Provided by Shannah Coe @justusfourblog

Categories     Chicken

Number Of Ingredients 11

3 - boneless, skinless chicken breasts
2 cup(s) barbecue sauce
1 box(es) no boil lasagna noodles
1 cup(s) marinara sauce
1/4 cup(s) butter
4 ounce(s) cream cheese
1 teaspoon(s) garlic
1 cup(s) milk
3 ounce(s) grated parmesan cheese
1 1/2 cup(s) shredded four cheese cheddar blend
1 1/2 cup(s) shredded mozzarella cheese

Steps:

  • For complete directions, additional pictures, and a printable copy of the recipe, please visit the blog, Just Us Four: http://www.justusfourblog.com/2013/12/bbq-chicken-alfredo-lasagna/

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