Brit's White Chicken Lasagna...

this is another super yummy recipe from this months recipe club.  i brought this one & i highly recommend it:)  it is a nice spin on a classic dish.  think of it like a mix between lasagna & chicken alfredo.

{Brit's white chicken lasagna}

3 cloves fresh garlic, minced

1 shallot, minced

3 TBSP butter

4 chicken breasts, cooked & shredded

2 cans cream of chicken soup

1- 8oz. package cream cheese

2 cups sour cream

2/3 cup milk

1 lb. lasagna noodles, cooked & rinse in cold water

1 lb. mozzarella cheese, grated

In a large sauce pan, over medium heat, brown shallots & garlic in butter.  Add cream cheese, cream soup, sour cream & milk.  Stir until cream cheese is melted.  Add chicken.  

In a 9x13 glass baking dish layer noodles, white sauce with chicken, then cheese.  Repeat steps, ending with mozzarella cheese on top.  Bake at 350 degrees for 35-45 minutes.

pesto chicken strombolli...

{chicken pesto strombolli}

1 Rhodes Rolls Frozen bread Loaf

1/2 cup Pesto Sauce

2 cups Spinach

2 cups Cooked Shredded Chicken

2 cups Shredded Mozzarella

1/2 cups Grated Parmesan Cheese, divided

1 tsp. Garlic Salt

1 egg, lightly beaten

Thaw bread according to package.

On greased counter roll out to a rectangle about the size of a cookie sheet

Spread Pesto all over leaving a 1 inch space from edge

Sprinkle 1/4 cup Parmesan on top of pesto. Sprinkle Mozzarella the layer of spinach, last your shredded Chicken.

Now roll, jelly roll style,  starting at the long end.

Roll it all the way so it makes a long tube.

Place on a greased cookie sheet, make sure seam is on the bottom.  Tuck ends under.

Brush with egg. Sprinkle with Parmesan and Garlic Salt.

Cut slits along the top to vent

Let Rise 30 minutes. Bake @350 until golden brown, 20-30 minutes.

kathy's lasagna swirls...

i got this recipe from one of my friends mother.  they are so yummy & in perfect, pretty, individual servings.  they just give lasagna a little something different!

{kathy's lasagna swirls}

1 box lasagna noodles

2-10 oz. packages frozen chopped spinach, thawed & well drained

1 pound ricotta cheese

1 cup grated parmesan cheese, divided

8 oz. cream cheese, softened

8 oz. mozzarella cheese, grated

1 tsp. salt

pepper to taste

Light tomato sauce

1 large yellow onion, chopped

2 cloves fresh garlic, minced

2-12 oz. cans petite diced tomatoes

16 oz. tomato sauce

2 TBSP sugar

2 TBSP olive oil

2 tsp. sweet basil

1/2 tsp. Italian herb seasoning

salt & pepper to taste

Preheat oven to 375 degrees.

Prepare pasta according to box directions.  Set aside.  Beat together ricotta, 1/2 cup parmesan, cream cheese, mozzarella, salt & pepper.  Set aside.

To prepare sauce, saute` onion & garlic in olive oil in a large skillet over medium heat until onion is translucent.  Careful not to burn the garlic.  Add remaining ingredients and simmer on low for 15 minutes.

Lay out each noodle & spread about 2 TBSP filling on each.  Roll up like a jelly roll.  Place into a 11x14 pan, coiled side up.  Pour sauce over rolls & sprinkle with remaining 1/2 cup parmesan cheese.  Loosely cover with foil & bake for 30-40 minutes.