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Farmhouse Chicken Lasagna

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“This is will become a family favorite in no time! The pepper and pimiento adds a dash of color and flavor, you'll be glad you kept them in the recipe! OR skip the pimiento and use red pepper instead!”
READY IN:
1hr 30mins
SERVES:
10
YIELD:
1 13x9 pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350; grease a 13x9 pan; set aside.
  2. Melt butter in a HOT frying pan, then add onion and green pepper; saute until tender.
  3. Add mushrooms, cook until tender; remove from heat.
  4. Stir in soup, milk, pimientos, and basil; set aside.
  5. In a separate bowl, combine chicken, cheeses, and 1/4-cup Parmesan.
  6. FIRST LAYER: Divide the mushroom-sauce into four portions (in the frying pan); spread one portion in the prepared cake pan, cover with three noodles.
  7. SECOND LAYER: Spoon HALF of the chicken mixture over the noodles and another fourth of the mushroom-sauce; cover with three noodles.
  8. THIRD LAYER: Repeat of the second layer.
  9. Sprinkle with parsley and remaining Parmesan.
  10. Cover and bake for 30 minutes; uncover and bake another 15-20 minutes (hot & bubbly).
  11. Let stand 15 minutes before cutting.

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