s CHICKEN, SPINACH AND MUSHROOM LASAGNA ****
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s CHICKEN, SPINACH AND MUSHROOM LASAGNA ****
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Ingredients
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Instructions *** 2-19-17 very good, actually better the second time we had it, so make ahead and reheat??! *** Chicken thighs poach until tender in stock, which becomes the base for a creamy béchamel sauce. No-boil noodles absorb more liquid during baking for a sturdy slice after freezing and reheating. Yield: Serves 12 Total time: 1 Hour, 45 Minutes + Save « Chicken with Mushroom Sauce Cooking Tips: Our Most Popular Chicken Recipe... Ever 1/3 » Recipe from Cooking Light Recipe Time Hands-on: 1 Hours Total: 1 Hour, 45 Minutes Nutritional Information Calories 286 Fat 10.2 g Satfat 3.5 g Monofat 4 g Polyfat 1.3 g Protein 23 g Carbohydrate 25 g Fiber 2 g Cholesterol 67 mg Iron 3 mg Sodium 523 mg Calcium 238 mg Sugars 4 g Est. Added Sugars 0 g Ingredients 3 cups unsalted chicken stock (such as Swanson) 1 1/2 pounds skinless, boneless chicken thighs, trimmed 2 1/2 tablespoons olive oil 1 1/2 cups chopped onion 3 tablespoons minced garlic 1 1/2 teaspoons kosher salt, divided 1/2 teaspoon chopped fresh thyme 1/2 teaspoon crushed red pepper 10 ounce sliced cremini mushrooms 3 (6-ounce) packages fresh spinach Cooking spray 1 1/2 cups 2% reduced-fat milk 1/2 cup all-purpose flour 1/4 teaspoon ground nutmeg 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup) 12 no-boil lasagna noodles 5 ounces part-skim mozzarella cheese, shredded (about 1 1/4 cups) Preparation 1. Bring stock to a boil in a large saucepan over medium-high heat. Add chicken; reduce heat, and simmer 18 to 20 minutes or until chicken is done. Remove chicken from pan; reserve stock. When cool enough to handle, shred with 2 forks. 2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion, garlic, 1/2 teaspoon salt, thyme, pepper, and mushrooms; sauté 8 minutes. Stir in spinach, 1 package at a time, cooking 2 minutes after each addition or until spinach wilts before adding more. Remove pan from heat; stir in chicken. 3. Preheat oven to 375°. 4. Coat 2 (8-inch) square baking dishes with cooking spray. Combine milk, flour, and nutmeg, stirring with a whisk until smooth. Bring reserved stock to a boil over medium-high heat. Gradually add milk mixture to stock mixture, stirring constantly with a whisk. Stir in remaining 1 teaspoon salt. Cook 5 minutes or until thickened, stirring occasionally. Remove pan from heat; stir in Parmigiano-Reggiano. Pour 1/2 cup sauce into bottom of each baking dish. Top each with 2 noodles, 1 1/2 cups chicken mixture, 3/4 cup sauce, and 1/4 cup mozzarella, making sure noodles are covered with sauce. Repeat layers once with noodles, chicken mixture, and sauce. Top dishes evenly with remaining 4 noodles, remaining 1/2 cup sauce, and remaining 3/4 cup mozzarella. 5. Cover dishes tightly with foil coated with cooking spray. Bake at 375° for 25 minutes. Uncover and bake at 375° for 10 to 15 minutes or until browned and bubbly, or follow freezing instructions. Let stand 5 minutes before serving. How-to Freeze: Cool pan completely. Cover with foil; freeze up to 2 months. Thaw: In metal pan: Thaw overnight in refrigerator. In glass or ceramic: Uncover and microwave at HIGH 15 minutes or until thawed. Reheat: Cover; bake at 375° for 25 minutes. Uncover and bake 5 minutes. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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