Any good cooks know a really good recipe for chicken lasagna?

but it has to be simple for a beginner please!Any good cooks know a really good recipe for chicken lasagna?
Easy Chicken Lasagna


8 ounces lasagna noodles


1 pound cooked chicken chunks


1/2 cup chopped onion


8 ounces mushrooms, optional


1 jar (about 16 ounces) spaghetti sauce, your favorite


1 teaspoon garlic powder


1/2 teaspoon salt


1 teaspoon dried leaf oregano, crumbled


1/2 teaspoon dried leaf basil, crumbled


1 1/2 cups ricotta cheese


2 cups shredded Monterey Jack cheese


3/4 cup grated Parmesan cheese


Cook lasagna noodles according to package directions; drain and set aside. In a large skillet, saute chicken, onion, and mushrooms. Stir in spaghetti sauce, garlic powder, salt, oregano, and basil. In a 2-quart buttered baking dish (about 11x7x2-inches), layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, Monterey Jack cheese, and Parmesan cheeses. Repeat layers twice. Bake lasagna for 30 minutes, or until thoroughly heated and bubbly. Let stand for 8 to 10 minutes before cutting and serving. Serves 6 to 8.Any good cooks know a really good recipe for chicken lasagna?
chicken and chopped ham lasagna...cook the chicken and ham together in a frying pan then add chicken soup thickened with baking powder and add the cheese sauce and the pasta layers..hey bisto..!!
dice some chicken breast. sautee them in italian season, garlic, and butter. when its done add a jar or two (depending on the amount of chicken) of Francesco Rinaldi alfredo sauce. add blk pepper ( i like a lot).layer between cooked lasagna shells with mozzarella cheese and fresh chopped parsley
Take: * 6 lasagna sheets, cooked and drained


* 250g Cooked Chicken Breast, Shredded


* 1 Small Onion, Chopped


* 1 Green Pepper, Chopped


* 125ml condensed cream of mushroom soup


* 125ml condensed cream of chicken soup


* 125ml can evaporated milk


* 250g shredded mozzarella cheese


* 125g cottage cheese








Method


Cook the Lasagna sheets in boiling salted water, and drain well, then set aside.





In a Large Saucepan, stirfry the onions and peppers, until tender, then add the chicken to heat through.





Add the Chicken and the Mushroom soup, and the evaporated milk, then stir well, before bringing to a low boil.





Preheat the oven to 175潞c and grease a casserole dish,





Place a layer of the sauce on the bottom, top with a layer of lasagna sheets. Add another later of sauce, then the cottage cheese, and half the mozzarella cheese, followed by more lasagna sheets. Place a final layer of sauce, then the rest of the mozzarella.





Bake the lasagna in the preheated oven for 45 minutes, until the top is crisp and bubbly, then allow to stand for 10 minutes before serving.
Chicken and Mushroom Lasagne


Serves: 4 - 6


Preparation time: 40 mins


Cooking time: 45 mins





Ingredients


Serves 4-6 - Takes 40 minutes to prepare, and 45 minutes to cook


1 onion, sliced


2 leeks, washed and sliced


1 clove garlic, crushed


350g (12oz) closed cup mushrooms, sliced


30ml (2 tbsp) hot vegetable stock


225g (8oz) small broccoli florets


40g (1陆 oz) butter/margarine


40g (1陆 oz) plain flour


850ml (1 陆 pints) semi skimmed milk


175g (6oz) British Mature Cheddar Cheese, grated


280g (10 oz) cooked skinless, boneless chicken breast, diced


5-10ml (1-2 tsp) finely chopped fresh tarragon


sea salt and freshly ground black pepper


6-8 sheets no pre cook lasagne


fresh herb sprigs, to garnish








Method


Place the onion, leeks, garlic and mushrooms in a saucepan with the stock and cook gently for about 10 mins, until the vegetables are softened, stirring occasionally. Remove from the heat, drain off the liquid and set aside.





Meanwhile, cook the broccoli florets in a saucepan of boiling water for 2 mins. Drain well and set aside.





Place the butter/margarine, flour and milk in a saucepan and heat gently, whisking continuously, until the sauce comes to the boil and thickens slightly. Simmer gently for 3 mins, stirring.





Reserve about half the sauce. Stir 140g (5oz) of cheese into the remaining sauce, stirring until melted, then add the vegetables, chicken, tarragon and seasoning and mix well.





Spoon half the chicken mixture over the base of a shallow ovenproof dish or baking tin. Cover this with half the pasta. Repeat these layers, then pour the remaining sauce over the pasta to cover it completely and sprinkle with the remaining cheese.





Bake in a preheated oven at 180o C/ 350o F/ Gas Mark 4 for 40-45 minutes, until golden brown and bubbling. Garnish with fresh herb sprigs and serve with a mixed leaf salad and fresh crusty bread.
I've never heard of chicken lasagna, sounds revolting. Make it with beef, the Italian way and let it cook for about an hour and a half, at least.


The secret of a really tasty lasagna is long slow cooking.
Leave the chicken out. It will taste better !
just use ground turkey instead of chicken of beef
i dunno. try foodnetwork.com they have tons of stuff