"What the ELLE...Cream Cheese Chicken Portabello Lasagna"

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Low fat cream cheese and portabello chicken lasagna...Soooo goooood

Modified from: What the ELLE...Cream Cheese Chicken Portabello Lasagna

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Ingredients

1 h 30 m servings
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Original recipe yields 6 servings

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.
  2. Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.
  3. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the chicken with the chicken broth, cream cheese, and 1 cup mozzarella cheese.
  4. Spread 1/3 of pasta sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, mushrooms and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
  5. Bake for 45 minutes in the preheated oven.

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