chicken-vegetable lasagna
(1 rating)
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What can I say, I like lasagna & it's such a verstile easy casserole, you can do pretty much anything with it. I have several different ones & still experimenting. Made this one last night, all my friends loved it.
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(1 rating)
yield
8 +
Ingredients For chicken-vegetable lasagna
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3 lbchicken breast, diced
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12lasgana noodles, cooked & drained
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2 pkgfrozen normandy vegetable mix
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12 oztub ricotta cheese
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2eggs
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1 csour cream
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2 can(10 oz) cream of mushroom soup
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1 cparmesan, grated
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3 cshredded cheddar
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3 cshredded mozzerella
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garlic & herb seasoning (i use mrs. dash)
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fresh ground black pepper
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seasoning salt
How To Make chicken-vegetable lasagna
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1Season chicken breast cubes with garlic & herb seasoning, pepper & seasoning salt. Brown & sit aside to cool.
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2Mix ricotta, sour cream, eggs, parmesan, 1.5 cups of shredded cheddar. Season with more garlic & herb Mrs. dash & salt/pepper.
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3Steam the frozen vegetables till slightly tender (not mushy) & drain.
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4Start with a layer of cheese sauce in the bottom of a DEEP lasagna pan (at least 9x13).
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5Next add layer of three noodles, sauce, chicken pieces, vegetables, shredded mozzerella. Repeat till used up ending in using the last 1.5 cups of the shredded cheddar for the top.
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6Bake at 350 till browned slightly.
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7Served this with a salad & garlic bread. Typical & easy.
- 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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