Chicken Philly Lasagna

Hey y’all it’s Day eleven but, I am a little behind (please charge it to my mind not my heart) but here is yesterday’s recipe.  Don’t worry I’ll be stopping by your inbox a little later with Day eleven’s recipe.

Now, let’s get into this chicken Philly lasagna. This recipe was a total accident which is what took me so long to bring it to y’all.  I did not use any real measurements while making this so please be advised this is more of a guide. I used chicken that I boiled the night before so it was full of flavor and really made it easy when it came to seasoning this dish.  I literally used whatever cheeses I had on hand (mozzarella, provolone, Swiss, sharp cheddar, and parmesan) so feel free to do the same.   I did the same when making the cheese sauce, I’ve made it so many times and in so many different way that I do it without even thinking. If you need a full step by step fool proof cheese recipe search cheese sauce and you’ll find my go to cheese sauce. Just swap out this cheeses for whatever you have on hand an you’re good to go.  Only one more day left, I’ll make it a good one….or two! 

Print Recipe

Chicken Philly Lasagna

Prep Time

20 minutes

Cook Time

45 minutes

Servings

pan

Ingredients

• 9-12 lasagna noodles
• 1/4 cup butter
• 2 green bell peppers
• 2 onions sliced
• portabella mushrooms
• 1 tsp Herbs de Provence
• 1 tsp basil
• 1 tsp Italian seasoning
• salt
• pepper
• 1 tsp knorr
• 1 tsp crushed red peppers
• 2 cups chicken cooked and shredded
• 1 14 oz pack ricotta cheese not exactly sure but it's not the large container
• 1/2 cup Parmesan cheese
• 1 egg
• 2 tbsp parsley
• 1/4 cup butter
• 2-4 cups milk
• 1/2 cup heavy cream
• 1/2 cup flour
• 1/4 cup chicken stock**
• 5 cups of cheese mozz/swiss/provolone/parm/cheddar

Prep Time 20 minutes Cook Time 45 minutes Servings pan Ingredients 9-12 lasagna noodles 1/4 cup butter 2 green bell peppers 2 onions sliced portabella mushrooms 1 tsp Herbs de Provence 1 tsp basil 1 tsp Italian seasoning salt pepper 1 tsp knorr 1 tsp crushed red peppers 2 cups chicken cooked and shredded 1 14 oz pack ricotta cheese not exactly sure but it's not the large container 1/2 cup Parmesan cheese 1 egg 2 tbsp parsley 1/4 cup butter 2-4 cups milk 1/2 cup heavy cream 1/2 cup flour 1/4 cup chicken stock** 5 cups of cheese mozz/swiss/provolone/parm/cheddar

Instructions

1. Pre heat oven to 375
2. Cook noodles according to package directions, set aside.
3. In a large skillet heat butter over a medium high heat and add veggies and seasonings and sauté until carmelized (about 10 minutes). Set aside.
4. In a medium sauce pan melt your butter over a medium heat and whisk in your flour until smooth, stir in milk, cream, 2 tbsp of ricotta cheese, and chicken stock and continue whisking for 5 minutes. Stir in your cheese and cook until cheese is completely melted and sauce has thickened. Once done mix in cheese sauce with veggies.
5. In a medium bowl mix together remaining ricotta cheese, egg, parsley, and 1/2 cup of parmesan cheese. In a separate bowl mix your your different cheeses together and set aside.
6. Spray your baking dish with cooking spray then spoon a small amount of sauce onto pan before placing first layer of noodles, start your layers as follows: noodles, ricotta mixture, chicken, cheese/veggie mix, shredded cheese. Repeat these steps until your dish is full.
7. Cover and bake for 30 minutes, remove foil and bake for an additional 15 minutes. Let cool for 30 minutes and enjoy!

Recipe Notes

Instead of store bought chicken stock I used the stock left over from cooking my chicken, this will season your cheese sauce. If you use store bought stock I advise you season your cheese sauce to your liking.