calibroc chicken lasagna
(1 RATING)
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...
No Image
prep time
20 Min
cook time
50 Min
method
---
yield
6 serving(s)
Ingredients
- 1/2 pound sliced fresh mushrooms
- 1 medium sweet onion
- 1/4 cup butter,cubed
- 1/2 cup all-pupose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1-141/2 oz can chicken broth
- 1 3/4 cups milk
- 2/3 cup grated fresh parmesan cheese
- 1-8 oz. package frozen broccoli cuts
- 1-8 oz. package frozen califlower
- 9-10 - lasagna noodles
- 1 1/3 cups fully cooked ham, cubed (divided)
- 2-8oz. packages shredded monterey jack cheese
- 2 cups fully cooked chicken, cubed
How To Make calibroc chicken lasagna
-
Step 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.
-
Step 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.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes