Wednesday, October 6, 2010

Creamy Chicken Lasagna

This is what I made for dinner last night. I actually prepared it all in the morning and stuck it in the fridge - when I got home from work I popped it in the oven and it was done! Soooo good, real comfort food :) Not sure where this recipe is from, it was passed along to me by a friend. Enjoy!

Creamy Chicken Lasagna

12 no-boil lasagna noodles
3 boneless, skinless chicken breasts
1 package of sliced portabella mushrooms
1 onion, diced
2 cloves garlic, minced
2 boxes of cream cheese, room temp (I used 1/3 less fat Neufchatel cheese and it's just as good)
2 cups shredded mozzarella, divided
1 chicken buillon cube
2 tsps Italian seasoning
1 tsp garlic salt
ground black pepper
1 jar of Vodka Sauce

Put chicken in a pot of water and bring to a boil, once boiling cook for 20 minutes (check chicken to make sure it's cooked through), shred

Saute mushrooms and onion in 2 tablespoons of olive oil until soft, adding garlic at the last minute

In a large bowl, combine chicken, veggies, cream cheese, 1 cup of the mozzarella, Italian seasonings, garlic salt and pepper. Dissolve the buillon cube in 1/4 cup of boiling water and add to the mixture. Mix well.

Spread 1/3 of the Vodka sauce in the bottom of a 9x13 pan and top with 4 noodles. Spread half of the chicken mixture on top and then 1/3 more of the sauce. Add another layer of 4 noodles, the rest of the chicken mixture and 4 more noodles. Top with the remaining Vodka sauce and sprinkle with the remaining cup of mozzarella. Cover with foil and bake at 350 for 45 minutes, then uncover and bake for another 20 minutes.

I'm having the leftovers for lunch today :) YUM! Now I just need a Pyrex lasagna pan :):)
Posted by Picasa


Alyssa Bee said...

YUM! I've never had a chicken lasagna before. This looks phenomenal! Might just have to make it over the weekend with your apple brownies for dessert!

Mom said...

Wow! That looks really good....