calibroc chicken lasagna
(1 rating)
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This recipe has been a big hit at graduations,wedding & baby showers and at home...I have added other vegetables to it also and it gives the recipe a new flip. Carrots,spinach and turkey are also very good in it...
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(1 rating)
yield
6 serving(s)
prep time
20 Min
cook time
50 Min
Ingredients For calibroc chicken lasagna
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1/2 lbsliced fresh mushrooms
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1 mdsweet onion
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1/4 cbutter,cubed
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1/2 call-pupose flour
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1/2 tspsalt
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1/2 tspblack pepper
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1-141/2 oz canchicken broth
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1 3/4 cmilk
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2/3 cgrated fresh parmesan cheese
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1-8 oz. pkgfrozen broccoli cuts
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1-8 oz. pkgfrozen califlower
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9-10lasagna noodles
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1 1/3 cfully cooked ham, cubed (divided)
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2-8oz. pkgshredded monterey jack cheese
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2 cfully cooked chicken, cubed
How To Make calibroc chicken lasagna
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11.In a large skillet,saute mushrooms and onion in butter until tender.Stir in the flour,salt & pepper until fully blended.Gradually stir in the broth & milk. Bring to a boil; cook and stir mixture for 2 minutes or until thickened.Stir in the Parmesan cheese, broccoli & califlower; heat through.
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22. Spread 1/2 cup of the mixture in the bottom of a 13 x 9 baking dish. Layer the top of it with three lasagna noodles & 1/3 of the remaining mixture,1 cup of ham & 1 cup monterey jack cheese. top with three noodles,half of the remaining mixture, all of the chicken & 1/2 cup of monterey jack cheese.top with remaining noodles,mixture & ham.
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3Cover and bake at 350* for 45-55 minutes or until lasagna noodles are tender and casserole is bubbling.Sprinkle the rest of the monterey cheese. Bake until cheese is melted. Let stand for 15-20 minutes before cutting.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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