Chicken Lasagna

This is a version of moms amazing lasagna. One of many styles of lasagna that we make. Recently it has been our favourite even over beef! We hope you enjoy this and try it. If you do please send us a picture.

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Chicken Lasagna

Author

David Farnum + Fatima Farnum

Ingredients

• 1 PKG LASAGNA NOODLE
• 2 LBS CHICKEN BREAST TENDERLOIN
• 3/4 LB CHOPPED SPINNACH
• 1 CUP CHOPPED BELL PEPPER
• 4 CLOVES FINELY GRATED GARLIC
• 1/2 SMALL ONION FINELY GRATED
• 1 TBSP ALL PURPOSE SEASONING
• MARGARINE AND OLIVE OIL
• 2 TBSP PARSLEY FLAKES
• 3 TBSP ITALIAN SEASONING
• 2 CANS CREAM OF MUSHROOM SOUP
• 1 1/2 LB PORTABELLA MUSHROOM, THINLY SLICED
• 1 PKG SLICED PROVOLONE CHEESE
• 1 PKG SLICED MOZARELLA CHEESE
• 1 LARGE TUB RICOTTA CHEESE
• 1 LARGE PKG MOZARELLA CHEESE SHREDDED
• 1 LARGE PKG SMOKED PROVOLONE CHEESE SHREDDED
• 1 PKG MARMESAN CHEESE SHREADDED
• 1/2 CUP PARMESAN ROMANO CHEESE 

Instructions

1. BRING WATER TO A BOIL AND COOK NOODLE AS PER DIRECTION ON BOX, I ADD 1 TBSP ITALIAN SEASONING AND SALT TO THE WATER WHEN BOILING. WHEN DONE, LAY ON TRAY UNTIL READY TO USE. YOU MAY USE THE NO BAKE NOODLES BUT WE LIKE TO BOIL OURS TO GET THE SEASONINGS ON THEM.
2. SEASON CHICKEN WITH GARLIC, ONION, PARSLEY, OREGANO, SALT AND A DASH OF ALL PURPOSE SEASONING. BAKE ON A TRAY IN A PREAHEATED OVEN AT 350 FOR ABOUT 15-25 MINS WHEN. WHEN COOLED CUT INTO SMALL CHUNKS.
3. HEAT OLIVE OIL AND SAUTEE ONION, GARLIC, BELL PEPPER, FOR ABOUT 1 MINUITE, THEN ADD SPINACH AND MUSHROOMS AND COOK COVERED FOR ABOUT 5 MINS, THEN ADD ALL PURPOSE SEASONING AND CONTINUE COOKING UNCOVERED FOR 10 MINUITES UNTIL TENDER. MIX CHICKEN AND 1 CAN OF ROTEL TOGETHER.
4. SAUCE
5. MELT BUTTER IN PAN, ON VERY LOW HEAT. THEN ADD CREAM OF MUSHROOM SOUP, PARMESAN CHEESE, PARLEY AND OREGANO, THEN ADD HEAVY CREAM. MIX WELL.
6. TO ASSEMBLE 
7. SPRAY YOUR BAKING DISH, SPREAD SOME OF THE CHEESE SAUCE ON THE BASE OF THE BAKING DISH. THEN MEASURE YOUR NOODLE TO THE LENGTH OF YOUR DISH AND CUT, ONCE CUT YOU CAN LAYER YOUR NOODLES DOWN MAKING SURE THAT THEY OVERLAP APPROXIMATELY ONE INCH OVER THE OTHER NOODLES TO ENSURE A NICE SEAL BETWEEN LAYERS.
8. ONCE YOUR FIRST LAYER OF NOODLES IS DOWN THE LAYERING PROCESS IS AS FOLLOWS, CHICKEN AND VEGETABLE MIXTURE, AS MANY DOLLOPS OF RICOTTA CHEESE AS YOU WANT, WHITE SAUCE MIXTURE AND SPRINKLE YOUR MIXED SHREADED CHEESES. ON TOP OF THE SHREADED CHEESE ADD YOUR MIXED CHEESE SLICES ENSURING GOOD COVERAGE, DO NOT FULLY COVER BUT JUST USE ENOUGH THAT IT WILL MELT WELL ON THE LAYER. 
9. YOU CAN REPEAT THIS LAYERING PROCESS AS MANY TIMES AS YOU DESIRE BUT WE USUALLY ONLY GO 3 LAYERS TO ENSURE MAXIMUM YUMMY!
10. WHEN YOU HAVE DONE YOUR LAST LAYER AND YOU HAVE YOUR NICEST NOODLES ON THE TOP, YOU CAN TAKE SOME OF THE WHITE SAUCE AND SPEAD GENEROUSLY OVER THE TOP OF THE NOODLES, COVER WITH FOIL AND PLACE IN YOUR PRE HEATED OVEN AT 350 FOR 30-45 MINS AND ALLOW TO COOK UNTIL YOU SEE BUBBLES IN THE MIDDLE LAYERS, THIS WILL LET YOU KNOW EVERYTHING IS COOKED THROUGH TO THE CENTER. ONCE THAT HAPPENS YOU CAN SPRINKLE CHEESE GENEROUSLY OVER THE TIP AND ALLOW THE CHEESE TO MELT AND BECOME SLIGHTLY BROWN FOR AROUND 10 MINUITES.

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