Thursday, January 31, 2008

Garlic Chicken Lasagna

4 tbsp. butter
1 pound boneless, skinless chicken breasts, cut into bite size pieces
1 small onion, chopped
2 tsp. minced garlic
1 can (29 ounces) crushed tomatoes
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 tsp. dried Italian seasoning
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. garlic powder
1/8 tsp. pepper
9 lasagna noodles
4 cups (1 pound) Mozzarella cheese, shredded
2 cups (8 ounces) Cheddar cheese, shredded
1/4 cup Parmesan cheese, grated

1. In large saucepan or Dutch oven, saute chicken, onion and garlic in butter until chicken is cooked through. Stir in next 8 ingredients. Bring to a low boil; reduce heat to low and simmer for 1 hour.

2. Boil lasagna noodles al dente according to package directions. Drain and run under cold water until cool enough to handle.

3. Spread about 1/2 cup sauce in a 9x13-inch pan. Top with three lasagna noodles, 1/3 of the sauce, 1/3 of the Mozzarella cheese, 1/3 of the Cheddar cheese and 1/3 of the Parmesan cheese. Repeat layers two more times, ending with Parmesan cheese.

4. Cover pan with aluminum foil. Bake at 350ยบ for 45 minutes. Let lasagna stand for 15 minutes before cutting. Yield: 8 servings.

My Notes and Review: I got this recipe off of Steph's Country Kitchen Goodness. I changed it up a bit because of what ingredients I had on hand and time spent in the kitchen preparing it. Along with using things that I knew/thought my crew would eat.

Here is what I did...I cut up the chicken and saute it but didn't use any butter just the juices that come from cooking it. I added onion and garlic powder rather than minced. I also add the other spices to the chicken while it was cooking. Once the chicken was no longer pink, I added a jar of Ragu traditional spaghetti sauce to it rather than the 3 different cans of tomatoes.

I did up extra wide egg noodles rather than lasagna noodles. Once the noodles were tender, I added some of the cheese to the noodles.

I then layered the chicken and the noodles in a 9x13 pan and then topped it with the rest of the cheese.

If I do this again, I would not put the cheese in with noodles because it is harder to layer the noodles when they are all stuck together with cheese!

I served it with garlic toast and a tossed salad.

It tasted very good! I enjoyed it! It was nice to have a lasagna type dish! Despite there being nothing new as far as ingredients go, my picky eaters had a horrible time eating it. My dh ate it but the dish was "lasagna"...something that he can't stand to eat mostly because of the all the different cheeses! So this will go in the stack of recipes that need to be dumped because I will not make it again with only 3 out of 7 eating it without complaining! On the other hand, I might hang on to the recipe to use if I need to take a meal to someone because it would be an easy put together early in the day and stick in the oven later type meal.


mominmentalmotion said...

INteresting results. One thing though, in the original recipe it doesn't say when to add the chicken! I think my crew might eat it with chicken. Thanks for posting your review and variations.

mjpuzzlemom said...

It is tough whens some won't eat a meal you enjoy. Thanks for sharing your reults.