Tuesday, July 24, 2012

Cheddar Chicken Lasagna


That homestyle approach to cuisine can sometimes be easier than we think. Throughout my childhood I experienced casseroles at potlucks, dinner parties, social events, and well...anywhere that making food for a crowd was the goal. It ranged in style, from saucy to creamy, salty to sweet, crispy to buttery, but therein was a lot of the goodness! This 'casserole' is merely a reflection of those thoughts and a little tribute to those dishes: a simple Cheddar Chicken Lasagna that gets the taste buds going and mouth watering!

Servings: 9
Prep Time: 25 min

12 Ounces Lasagne Pasta, cooked
9 Ounces Chicken Breast
2 Cups Spinach, chopped
1 1/3 Cups Cream Of Chicken Soup (1 can)
1 Cup Milk, Nonfat/Skim
1/4 Cup Tomato Sauce
1 Garlic Clove, minced
1 Teaspoon Oregano, Dry
1 1/2 Cups Cheddar Cheese, Mild, Shredded
Extra Virgin Olive Oil, to coat pan

Preheat oven to 350 degrees.

The 'set asides': Cook lasagna according to package instructions. Separate noodles onto parchment (or paper towels); set aside to cool. Boil chicken breast on medium-high heat in saucepan until thoroughly cooked; set aside to cool then shred (simply tearing the chicken apart). Chop spinach and set aside until sauce is prepared. 

Sauce: In a medium saucepan, heat cream of chicken soup with milk, tomato sauce and spices on medium heat. Pour 1/2 cup of cheddar cheese and mix until melted. Use a little EVOO to coat a 9" casserole dish and layer dish with noodles. Spoon 1/4 of soup mixture and sprinkle with 1/4: of shredded chicken, spinach, and cheese. Continue the layering (4 layers of noodles total) and bake at 350 degrees for 35 minutes, serve hot, and enjoy!

Vary it up: add more chicken, add more spice, add more cheese! Note - I generally do not add salt to dishes containing canned or packaged ingredients due to the preexisting sodium content.

Nutrition Info (1 Serving):
Calories 283 Total Fat 9.3g Sat. Fat 4.9g Cholest. 39.7mg Sodium 442.4mg Carb 34.2g Fiber 2.4g Sugars 2.8g Protein 17.1g

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