Chicken Lasagna


ROCK

My Little ROCK – Reliable Organised Cooking Kitchen

Chicken Lasagna

– Chicken Lasagna –

This Chicken Lasagna is another recipe I found on the Joyful Mommas Kitchen website. It’s one of her most requested dishes and referred to in her family as “Lexi’s yummy spinach lasagna”.  Its one of those freezer friendly make ahead meals that can be whipped out of the freezer and defrosted overnight to be enjoyed for dinner the next evening. I was a bit sceptical about the ingredients at first thinking it was going to turn out as just another one of those Pinterest busts, but I was pleasantly surprised with big banging flavour it delivers. I’m kind of thinking I should cover every meal in pecans and parmesan crust now……..

Serves:

4 hungry people

Preparation Time:

30 minutes – I’m allocating a little extra time just in case your all thumbs with your chicken 🙂

Cooking Time:

1 hour

Time to Table:

1 hour 30 minutes

Number of Ingredients:

13

Equipment:

  • Large baking pan or disposable baking container – I used a 320 x 220 x 40mm disposable aluminium tray
  • Medium sized bowl for mixing the sauce
  • Enough alfoil to double wrap the baking container if your planning on freezing it and the one you have has no lid

Ingredients:

300g frozen chopped spinach

330g cooked shredded chicken (2 cups)

145g grated cheese (2 cups)

1/3 cup chopped onion

1 tablespoon soy sauce

420g can cream of mushroom soup

1 cup sour cream

115g sliced mushrooms

1 tablespoon corn flour

1/3 cup whole egg mayonnaise

6 cooked lasagna sheets (Buy at least a pack of 6 to play it safe)

60g finely grated parmesan cheese

90g chopped pecans

Salt and pepper to taste

Chicken Lasagna

Preparation:

  • Make sure you pull out your frozen spinach in advance to defrost.
  • Pre heat the oven to 180C / 350F if you plan to cook it straight away.
  • Chop up the cooked chicken, you could pick up a BBQ chicken to use or cook up a couple of chicken breasts.
  • Chop your onion,slice the mushrooms, grate the parmesan cheese and dice the pecans.
  • Measure out all the rest of the ingredients as you throw them into the mixing bowl.

Method:

1. Grab out your medium-sized mixing bowl and throw in the tin of mushroom soup, chopped onion, thawed chopped spinach, corn flour and the soy sauce.

Chicken Lasagna

2. Give the ingredients a good mix to combine.

Chicken Lasagna

3. Next add in the shredded chicken, grated cheese, sour cream.

Chicken Lasagna

4. Give it another good mix to combine.

Chicken Lasagna

5.Finally throw in the chopped mushrooms and mayonnaise.

6.You guessed it right……. mix the ingredients together.

Chicken Lasagna

7. Finally give the mixture a little salt and pepper and mix it in.

Chicken Lasagna

8. Grab out the disposable baking pan or oven safe dish.

Chicken Lasagna

9. Spread a layer of the mixture over the base of the dish so the lasagna sheets don’t stick to the bottom of the dish.

Chicken Lasagna

10. Then place a layer of the lasagna on top.

Chicken Lasagna

11. Keep going with the layers until you reach the top of the pan. Make sure you leave enough mixture to finish off the top layer.

Chicken Lasagna

12. Scatter the top layer of the chicken lasagna with the chopped pecans.

Chicken Lasagna

13. Sprinkle over the parmesan cheese.

Chicken Lasagna

14. If you’re freezing the casserole double wrap it with the alfoil or use your container cover.

Chicken Enchilada Casserole

15. Bake for 1 hour in the preheated 180C / 350F oven or until heated through and you have a crunchy golden topping.

Chicken Lasagna

16. Let the lasagna sit for 5 minutes before slicing and serving.

Chicken Lasagna

Hints and Tips:

  • If you freeze the casserole make sure you transfer it to the fridge to defrost the night before you want to bake it.


Categories: Autum Menu, Chicken, Main, Oven - Chicken, Roasting, Time to Table: 1 Hour 30 min, Winter Menu

Tags: , , , , , , , , , , , ,

7 replies

  1. The pecans are a great and unusual twist to this!

    Liked by 1 person

  2. I have never tried chicken in a lasagne, I always use ground beef AND I will give this a go it looks delish. thanks for sharing.

    Liked by 1 person

  3. Thanks for stopping by and joining my blog. Glad to have you on-board.
    Bienvenue.

    Liked by 1 person

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: