How to Recipes | Chicken Lasagna Recipe

This is a great recipe for making a Chicken Lasagna. Perfect for those who do not like ricotta cheese, or substitute it instead of swiss.

This recipe came from a Brazilian I know, apparently Chicken Lasagna made in this style is a local Bahia favorite! It's now an American favorite!

Enjoy, and read on to learn how to make a wonderful Chicken Lasagna!

Difficulty: Easy

Instructions

Things You'll Need:

• 2lbs or about 4 chicken breasts cut into medium sized chunks
• 1 full yellow diced onion
• 1 jar of pasta sauce 16 – 20 oz, or your favorite tomato sauce or other lasagna sauce recipe
• minced garlic
• olive oil
• lasagna pasta approx 10-12 pieces
• 16 slices of kraft swiss cheese (the kind sold in individually wrapped squares)
• 12 ounces of mozzarella cheese
• 1 tablespoon of table salt
• 2 tablespoons of garlic salt
• 1 cup of water
• 9 inch by 13 inch lasagna glass dish
• Note that most of the ingredient amounts can be varied according to your personal tastes.

1. COOKING THE INGREDIENTS TO THE LASAGNA
   
   Sauté the onion, garlic, and olive oil in a deep pot until the onion is golden color.

2. Add the chicken, 1 tablespoon of table salt, and 2 tablespoons of garlic salt to the pot and cook on medium flame until the outside of the chicken is cooked white. Stirring regularly.

3. Add the pasta sauce and 1 cup of water and cook on medium flame until sauce is thick and chicken is thoroughly cooked. Add small amounts of water if needed, but be careful not to thin the sauce too much!

4. Take the chicken chunks out of the sauce and use 2 forks to shred the cooked chicken. Place the shredded chicken back in the pot and mix it with the sauce.

5. Boil the pasta for approximately 20-30 minutes until cooked, strain and add 1/4 cup of olive oil to reduce the stickiness of the pasta. Then, let cool for 5 minutes or until safe to touch.

6. SETTING UP THE LASAGNA
   
   Start by placing one layer of pasta in the lasagna dish.

7. Add 1/3 of the chicken and sauce mix on top and spread it around to meet the edges of the lasagna dish.

8. Add a layer of 8 slices of Kraft Swiss cheese.
   
   *It is rather important to use the Kraft Swiss because of it's creamy consistency after the cheese is melted.

9. Repeat steps 1-3 two more times but on the 3rd time instead of adding 8 slices of Kraft Swiss cheese, add the shredded mozzarella cheese instead, covering the lasagna.

10. BAKE THE LASAGNA TO THE OVEN AT 350F FOR 25 MINUTES OR UNTIL CHEESE IS MELTED AND TURING GOLD.
    
    Let your chicken lasagna cool for 10 minutes and serve! Serves 6-8.

Tips & Warnings

• You can alter the amounts of most of the ingredients to taste, including the chicken, cheese, onion, oil type, pasta sauce, etc...
• Its the combination of flavors that will satisfy your soul.

[CBPope]

on 11/5/2008 This is great! I have never put chicken in my lasagna. This is a terrific idea.

[bake4u]

on 4/27/2008 haven't thought to use chicken in this............will definitly try this one.....thanks for the recipe..................