Chicken lasagna recipe
Chicken Lasagna recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- Two 0.9-ounce packages Hollandaise Sauce Mix
- 1/2 cup butter
- 2 cups whole milk
- 2 cups finely chopped onion
- 3 cups sliced mushrooms
- 8 cooked lasagna noodles
- 1 pound skinless chicken breast, cooked, cubed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Two 10.5-ounce cans cut asparagus
- 2 cups shredded cheddar cheese
- 1 cup Parmesan cheese
- 1/4 teaspoon basil
- 1/4 teaspoon oregano
This tasty dish stretches the definition of Lasagna perhaps. But, it never fails to please. Consider unique ingredients such as asparagus and Hollandaise sauce.
Make the Hollandaise sauce mix. Coat a large skillet with cooking spray. Stir onions and mushrooms over medium high heat until onions are translucent. Set aside. Preheat oven to 350 degrees. Coat a 13-inch by 9-inch baking pan with cooking spray. Spread 1/2 cup of sauce in pan. Layer 4 lasagna noodles, chicken, salt, pepper, mushrooms, and onions, remaining sauce, asparagus, 2 cups cheese and remaining noodles.
Top with remaining cheese, basil and oregano. Bake uncovered 35 to 40 minutes.
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