Looking for chicken lasagna recipe?

Help! I used to have this recipe years ago, but lost it. All I remember is that it used 4 lbs of chicken, Stove-Top stuffing, sharp cheddar cheese, lasagna noodles, and a sauce made from broth, cream of chicken soup and other ingredients. The lasagna would come out tasting like a roast chicken dinner. Any help would be greatly appreciated. Thanks!Looking for chicken lasagna recipe?
I couldnt find one with stove top this is the closest I could get....





chicken lasagna





INGREDIENTS


9 lasagna noodles


1 (10.75 ounce) can condensed cream of mushroom soup


1 (10.75 ounce) can condensed cream of chicken soup


1 cup chopped onion


1 (8 ounce) container cottage cheese


1/2 (8 ounce) container sour cream


1/4 teaspoon poultry seasoning


1/2 teaspoon dried oregano


1/2 teaspoon dried basil


1/3 cup sliced black olives


3/4 cup grated Parmesan cheese


4 cups chopped, cooked chicken meat


2 cups shredded Colby cheese


2 1/2 cups shredded mozzarella cheese


DIRECTIONS


Cook pasta in a large pot of boiling salted water until al dente. Drain.


In a large bowl, mix together cream of mushroom soup, cream of chicken soup, chopped onions, cottage cheese, sour cream, poultry seasoning, oregano, basil, grated Parmesan cheese, and chicken. If desired, add olives.


In a 9x13 inch casserole dish, layer 3 lasagna noodles, half of the chicken sauce, grated Colby cheese, 3 lasagna noodles, remaining chicken sauce, 3 lasagna noodles, and finally grated mozzarella cheese. Cover with aluminum foil.


Bake in a preheated 350 degree F (175 degrees C) oven for 40 minutes. Remove foil, and continue baking for 10 minutes. Let stand 10 minutes before servingLooking for chicken lasagna recipe?
This is my chicken lasagna recipe, though I've never eaten lasagna!





';Lasagna Santa Cruz'; - 6 servings





9 2';-wide lasagna noodles


1 (14 1/2 oz.) can Del Monte Mexican-Style Stewed Tomatoes


1 (15 oz.) can Del Monte Tomato Sauce


1 (4 oz.) can diced green chiles


1 tablespoon chili powder


2 cloves garlic; minced


2 cups cooked, cubed chicken


2 1/2 cups shredded Monterey Jack cheese





Cook noodles as package directs; rinse and drain. In skillet, combine tomatoes, tomato sauce, chiles, chili powder and garlic. Cook, uncovered, over medium heat 15 minutes or until thickened, stirring occasionally. Stir in chicken. Spread thin layer of sauce on bottom of 7x11'; 2-quart dish; arrange 3 noodles to cover bottom. Spread 1/3 sauce over noodles; top with 1/3 cheese. Repeat twice. Bake at 375*, uncovered, 25 minutes or until heated through. Garnish each serving with a dollop of sour cream and chopped cilantro (parsley), if desired.





(Can be made ahead and frozen. Defrost overnight in refrigerator; bake as directed above.)
CHICKEN LASAGNA





8 to 10 Lasagna noodles, cooked


2 Cups cooked diced chicken


2 Tblsp butter or margarine


1 medium onion, chopped


1/3 lb mushrooms, sliced


1 can (16 oz) canned tomatoes


1/2 tsp basil


1/2 tsp oregano


1/3 tsp each salt and pepper


3 Tblsp butter or margarine


3 Tblsp all-purpose flour


1 can (10 oz) chicken broth


1/2 cup half-and-half


1 cup shredded mozzarella cheese


1/2 cup ricotta cheese


parmesan cheese





Tomato Sauce: Melt butter in skillet. Saute' onions until transparent. Add mushrooms, basil oregano, salt and pepper. Cook for a few minutes. Blend tomatoes in blender or processor. Add to mushroomes. Simmer while making cream sauce, adding more tomatoes if needed. Stir in chicken.





Cream Sauce: Melt butter in saucepan. Stir in flour, cooking and stirring for 2 to 3 minutes. Add broth, stirring until thickened. Stir in half%26amp;half over low-heat.





Lasagna Layering:


-----------------





Spoon small amount of cream sauce in baking pan. Place 3 cooked noodles in baking pan. Add 1/3 of meat mixture and 1/3 of cream sauce. Sprinkle each layer with cheese. Repeat with remaining noodles and sauces. Sprinkle top with parmesan cheese. Bake at 350 F for 20 to 25 minutes.
go to allrecipes.com!
Lasagna-Chicken Florentine:





1 1/2 tablespoons stick margarine or butter


3 tablespoons all-purpose flour


2 (12-ounce) cans evaporated skim milk


1/2 teaspoon salt


1/8 teaspoon ground nutmeg


Cooking spray


6 no-boil lasagna noodles


1 1/2 cups shredded cooked chicken breast (about 6 ounces)


1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry


1/2 teaspoon freshly ground black pepper, divided


3/4 cup (3 ounces) preshredded reduced-fat pizza-blend cheese or cheddar cheese





Preheat oven to 450掳.





Melt margarine in a medium saucepan over medium heat. Add flour; cook 30 seconds, stirring constantly. Gradually add milk, stirring with a whisk until blended. Stir in salt and nutmeg; cook until thick, stirring constantly (about 3 minutes).





Spread 1/2 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with half of chicken and half of spinach. Sprinkle with 1/4 teaspoon pepper; top with 3/4 cup sauce. Repeat layers, ending with noodles. Spread remaining sauce over noodles. Cover and bake at 450掳 for 25 minutes or until noodles are tender and sauce is bubbly. Uncover and top with cheese; bake an additional 5 minutes. Let stand 5 minutes.





Yield: 4 servings
2 cups shredded mozzarella cheese


2 cans (10 3/4 ounces each) cream of mushroom soup


1 1/2 cups milk


1 package (10 ounces) frozen chopped spinach, thawed, drained, and squeezed to remove water


1 egg


2 cups ricotta cheese


12 lasagna noodles, cooked and drained


2 to 3 cups diced cooked chicken (chicken breasts or cooked whole chicken)


Parmesan cheese


PREPARATION:


Reserve 1/2 cup of Mozzarella cheese for topping. I





In medium bowl, combine soup and milk; set aside.


In another medium bowl, combine spinach, egg and ricotta; mix well.





In bottom of 13x9-inch baking dish, spread 1/2 cup of soup mixture.








Arrange 4 lasagna noodles on mixture. Spoon about half of the ricotta cheese mixture over noodles, half of the chicken, 3/4 cup of Mozzarella cheese, and 1/3 of remaining soup mixture. Repeat layers, with 4 lasagna noodles, remaining ricotta mixture, remaining chicken, another 3/4 cup Mozzarella cheese, and half of remaining soup mixture, Top with remaining noodles, remaining soup mixture, reserved 1/2 cup Mozzarella cheese, and a generous sprinkling of Parmesan cheese.


Bake at 350掳 for 40 minutes or until hot and bubbly. Let stand 15 minutes before serving.


Makes 6 to 8 servings.
Chicken Lasagna Bake


Yield: 8 Servings





Ingredients





8 oz lasagna noodles; uncooked


1 cn {10 3/4 oz.} condensed


-cream of ch


soup; undiluted


1 c canned chicken broth


1/2 ts salt


2 3 oz. pkgs. cream cheese;


-softened


1 c cottage cheese


1/2 c sour cream


1/2 c mayonnaise or salad dressing


1/3 c chopped onion


1/3 c chopped green bell pepper


1/3 c chopped pimiento-stuffed


-olives; drained


1/4 c finely chopped fresh parsley


3 c chopped cooked chicken


1/2 c fine dry bread crumbs


1 tb butter or margarine; melted





Instructions





* Cook lasagna according to package directions; drain. Rinse with cold


water;


drain again, and set aside.


* Combine soup, broth, and salt, stirring until smooth; set aside.


* Combine cream cheese and next 3 ingredients in a large mixing bowl; beat


at


medium speed with an electric mixer 1 minute or until smooth. Stir in onion


and next 3 ingredients. Set cream cheese mixture aside.


* Layer half each of lasagna noodles, cream cheese mixture, soup mixture,


and


chopped chicken in a lightly greased 13 x 9 x 2-inch baking dish. Repeat


layers. Combine bread crumbs and butter; sprinkle over top.


* Bake at 375 degrees for 25 to 30 minutes.