Creamy Chicken Caesar Lasagna Recipe 465

Steps:

• Melt the butter over medium high heat. Stir in the flour and cook for 2-3 minutes. Add the milk, a little bit at a time, until the mixture is smooth and creamy. Whisk in the cream cheese, Parmesan, and Caesar dressing until smooth and creamy. Taste and adjust as necessary. Cook the lasagna noodles according to package directions. Add the chicken to the sauce mixture and keep over medium low heat. Grease a 9x13 pan and preheat the oven to 375 degrees. Cover with 3 lasagna noodles. Top with ½ the chicken mixture, 1½ cups kale, ¼ cup sundried tomatoes, and 1 cup mozzarella. Cover with 3 more noodles. Repeat layers, ending with another layer of noodles and the remaining 1 cup cheese. Bake for 30 minutes covered with greased foil. Remove the foil and bake for another 5-10 minutes to brown the cheese. Let stand for 10 minutes before cutting. NOTES You can also divide this into more layers - just cook a few extra noodles and spread the filling out a bit more over 3 or 4 layers instead of just 2. You can also use the oven-ready noodles that don't require boiling. However, I found it helpful to add a few tablespoons of water to the dish before baking if you do use them.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.
• Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.
• Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.
• Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
• Bake for 45 minutes in the preheated oven.

Steps:

• Preheat oven to 325.
• Combine all ingredients except noodles and cheese.
• Arrange a layer of noodles in the bottom of a lightly greased rectangular baking dish.
• Top with 1/3 filling mixture and 1/4 cheese. Repeat layers until noodles and filling are gone, ending with cheese.
• Cover and bake for 45-55 minutes.
• Remove cover and sprinkle with Parmesan cheese and bread crumbs and bake for 5 minutes longer, until cheese is melted and top is crusty.

Steps:

• Bring large pot of slightly salted water to boil. Cook noodles 8-10 minutes. Drain, rinse with cold water and set aside.
• Shred or cube cooked chicken.
• Preheat oven to 350 degrees. Dissolve boullion cube in hot water.
• In large bowl, mix chicken with bullion, cream cheese, and 1 cup of mozzarella cheese (sometimes I also add a dash of garlic salt and Italian seasoning just to give it at little more flavor).
• Spread 1/3 of spaghetti sauce in the bottom of a 9x13" dish. Cover with half of chicken mixture (drop by using 2 spoons) and top with 3 noodles. Repeat. Top with remaining sauce and sprinkle with remaining mozzarella cheese and then top with some fresh Parmesan cheese.
• Bake for 35-40 minutes in preheated oven.