Chicken Lasagna with Green Chile and Cheese

Excessively velvety and somewhat fiery, this Chicken Lasagna with Green Chile and Cheese is comfort food at its best! Noodles are layered with a messy chicken and green chile filling and finished off with a simple custom made alfredo.

 

I used to consistently imagine that lasagna was a since quite a while ago, attracted out undertaking to make. So I'd save it for an end of the week, or when I'm truly wanting to invest a great deal of energy in the kitchen.

We should take this Chicken Lasagna with Green Chile and Cheese, for instance.

 

Certainly, all that's needed is longer than an hour beginning to end, however by far most of that time is gone through with the lasagna in the stove. Hands on time is exceptionally negligible, particularly in the event that you as of now have some cooked, destroyed chicken available.

 

Furthermore, as much as I love a more conventional lasagna, this Chicken Lasagna gets me without fail. A messy, velvety chicken filling studded with green chiles. A simple alfredo sauce. Also, obviously, the pasta to keep it all together

 

 

 

Ingredients

 

8 oz cream cheese, softened

2 cups milk

1 (4 oz) can chopped green chiles

7–9 lasagna noodles*

2 cups cooked chicken (cubed or shredded)

1/4 cup all-purpose flour

2 cups shredded mozzarella cheese, divided

1 cup grated Parmesan cheese

Salt and pepper

1/4 cup butter

 

Instructions

 

Preheat the oven to 350ºF.

Cook the lasagna noodles to al dente then set aside on paper towels in a single layer.

In a bowl, combine the chicken, cream cheese, 2 cup of the mozzarella and the green chiles. Season with salt and pepper and set aside.

In a large skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and cook until thickened, a few minutes. Stir in the Parmesan cheese until melted.

Put just enough of the sauce in the bottom of a 9-inch square baking dish to cover the bottom.

Put down one layer of the noodles, cutting the noodles if needed. Layer 1/2 of the chicken mixture over the noodles. Put down another layer of noodles, the remaining chicken mixture, then one last layer of noodles.

Pour the remaining Alfredo sauce over the top, then sprinkle the remaining 1 cup of mozzarella over.

Bake in the preheated oven until the cheese is melted and the lasagna is heated through, 30-45 minutes.

Let the lasagna sit for 10 minutes before cutting to serve.

 

 

 

 

 

source:https://www.tasteandtellblog.com