In my theme of trying not to use the stove too much during the warm summer months, I have decided to feature a recipe for chicken lasagna here. You can even use a George Foreman grill to prepare the chicken breasts in this recipe. Minimal use of the stove is required for this chicken lasagna recipe. Pair it with a nice salad, some warm rolls, and lemonade or tea and you are set. Go ahead – enjoy!
- 2.9 oz pkg. Hollandaise Sauce Mix
- 1/2 cup butter
- 2 cup whole milk
- 2 cup finely chopped onion
- 3 cup sliced mushrooms
- 8 cooked lasagna noodles
- 1 pound boneless, skinless chicken breast, cooked, cubed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 10.5 oz cans cut asparagus
- 2 cup shredded cheddar cheese
- 1 cup parmesan cheese
- 1/4 teaspoon basil
- 1/4 teaspoon oregano
Prepare the Hollandaise sauce according to the package directions. Coat a large skillet with non-stick cooking spray. Add chopped onions & sliced mushrooms and stir over medium high heat until onions are translucent. Set aside.
Preheat oven to 350 degrees. Coat a 13 x 9 inch baking pan with non-stick cooking spray. Spread 1/2 cup of the Hollandaise sauce in the pan. Layer 4 lasagna noodles, chicken, salt, pepper, mushrooms, and onions, remaining sauce , asparagus, 2 cups cheese and remaining noodles.
Top with remaining cheese, basil and oregano. Bake uncovered for 35 to 40 minutes.Share This: