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Chicken Lasagna

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“Hollandaise sauce and asparagus tips makes this a deeeeeeeeelish way to use up left over chicken or turkey. I have taken this dish to the school pot luck dinners with rave reviews.”
READY IN:
1hr 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 12 cups mushrooms
  • 1 onion, chopped
  • 1 (50 g) package hollandaise sauce mix, prepare acorrding to pkg directions
  • 9 lasagna noodles, cooked
  • 3 cups cooked chicken, chopped
  • 1 (12 ounce) can asparagus tips
  • 34 teaspoon oregano
  • 34 teaspoon basil
  • 1 12 cups mozzarella cheese, grated
  • 12 cup parmesan cheese
  • salt and pepper (to taste)

Directions

  1. Saute mushrooms and onion until soft.
  2. Spread a small amount of hollandaise sauce on bottom of 9x13 pan.
  3. Place a layer of noodles on top cover with 1/2 cooked chicken and sprinkle with salt and pepper.
  4. Top with 1/2 mushoroom and onion mixture then 1/2 remaining hollandaise sauce.
  5. Sprinkle with 1/2 basil and oregano top with 1/2 mozzarella and parmesan.
  6. Place all of the asparagus tips neatly in a layer.
  7. Dont use fresh or frozen asparagus.
  8. Repeat step 3, 4, 5 ending with cheese.
  9. Cook uncovered at 350 for 35 minutes.
  10. Let stand for 10 minutes.
  11. If using a favorite hollandaise sauce and not a pakaged product you can use 1 1/2 cup.

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