Chicken lasagna is a delicious and comforting Italian-American dish that combines tender pieces of chicken with layers of lasagna noodles, creamy béchamel sauce, and rich marinara sauce. To make chicken lasagna, start by cooking boneless, skinless chicken breasts or thighs until they’re cooked through and then shredding the meat.
Ingredients for Chicken
Lasagna with Cream of Corn and Bacon
1 pack of fresh lasagna pasta (500g)
350g sliced cheese
100g grated parmesan cheese
100g of chopped bacon
3 tablespoons oil
1 chopped onion
4 cups cooked and shredded chicken breast (tea)
2 chopped tomatoes
1 envelope of powdered poultry seasoning
1/2 cup chopped parsley (chopped)
salt to taste
2 cans of green corn with water
3 cups of milk (tea)
2 tablespoons of margarine
1 tablespoon cornstarch
salt to taste
Method of preparation
For the stew, heat a pan with oil over medium heat and fry the onion until golden. Add the chicken, tomato, seasoning and sauté for 3 minutes. Add the green smell, season with salt, mix and turn off the heat.
Reserve. For the corn cream, beat in a blender, 1 can of corn, milk, margarine and cornstarch for 2 minutes. Pour into a saucepan, add the remaining corn, season with salt to taste and cook for 5 minutes or until slightly thickened.
In a medium refractory, intersperse layers of creamed corn, pasta, stew, cheese, finishing with creamed corn. Sprinkle with Parmesan and bacon and place in a preheated medium oven for 35 minutes.