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Nutrition Facts
Serving Size 1 (182g) Recipe makes 8 servings
Calories 313
Calories from Fat 99		(31%)
Amount Per Serving		%DV
	Total Fat 11.0g	16%
	Saturated Fat 5.0g	25%
	Monounsaturated Fat 3.5g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 61mg		20%
Sodium 432mg		18%
Potassium 358mg		10%
Total Carbohydrate 27.3g		9%
	Dietary Fiber 2.1g	8%
	Sugars 2.3g
Protein 25.9g		51%
detailed view... how is this calculated?

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Chicken Lasagna

Recipe #165926 | 1½ hours | 45 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Calee
Apr 26, 2006

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.

SERVES 8 (change servings and units)

Ingredients

1 1/2 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
3/4 teaspoon oregano
3/4 teaspoon basil
1 1/2 cups mozzarella cheese, grated
1/2 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.

Questions about this recipe?

Featured Reviews for This Recipe

From: Lacer

On Jun 2, 2008

The flavor was good, but this lasagna did not hold together at all. I think it could use twice as much hollandaise as called for. Will tweek this some if I make it again.

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From: I'mPat

On May 30, 2007

I have to agree with Nick's Mom that garlic may be needed and the asparagus certainly adds a different flavour as it was a bit bland and overall was liked by us all. I had to sub spring onion/scallions for the onion but otherwise followed the recipe. I used a white sauce with cheese added (those egg yolks in a hollandaise were a no no). Also I feel this only makes 6 serves and in step 4 the word remaining should be deleted as the remaining sauce would be used in step 8. Thank you calee. Made for 123 Hit Wonders 2007.

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From: KITTENCAL

On Oct 1, 2006

I made this as a take-home meal for my DS, I was instructed to make another very soon, as the complete casserole was gone in one day! so I am rating this 5 stars plus, thanks for sharing calee!...Kitten

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From: Roxygirl in Colorado

On Nov 16, 2006

Calee, I decided to make your recipe after I had decided on a lasagna with beef/spinach. I browned the hamb/pork mixture and then followed the rest of the recipe. I LOVED the hollandaise sauce and it sure saved some steps. I did use two packages since I wanted a lot of sauce. This turned out delicious and I could really taste the oregano and basil. I will definitely make this again with the chicken (I always am looking for ways to use up my leftovers). Roxygirl

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