Golden-Crusted Chicken Asparagus Lasagna
Recipe from Betty Crocker

Try this chicken lasagna recipe from Betty Crocker.


Golden-Crusted Chicken Asparagus Lasagna

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Servings: 8 servings
Prep Time: 30 mins
Total Time: 1 hr 35 mins
Related Categories: Asparagus, Chicken, Lasagna
 
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Ingredients
  • 9  
    uncooked lasagna noodles
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  • 2   pounds
    asparagus, cut into 2-inch pieces
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  • 1   tablespoon
    olive or vegetable oil
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  • 1/2   teaspoon
    lemon pepper seasoning salt
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  • 3   tablespoons
    butter or margarine
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  • 1/4   cup
    Gold Medal® all-purpose flour
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  • 1 3/4   cups
    Progresso® chicken broth (from 32-ounce carton)
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  • 1/2   cup
    milk
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  • 2   teaspoons
    chopped fresh or 1/2 teaspoon dried marjoram leaves
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  • 2   cups
    diced cooked chicken
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  • 1/2   cup
    roasted red bell peppers (from 7-ounce jar), drained and chopped
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  • 3/4   cup
    shredded Parmesan cheese
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  • 2   cups
    shredded mozzarella cheese (8 ounces)
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  • 1/2   cup
    whipping (heavy) cream
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Directions
1.
Heat oven to 350 degrees F. Grease 13x9-inch (3-quart) glass baking dish with shortening, or spray with cooking spray. Cook and drain noodles as directed on package.
2.
While noodles are cooking, heat 5 cups water to boiling in 3-quart saucepan. Add asparagus; heat to boiling. Boil 3 to 4 minutes or until crisp-tender; drain. Place asparagus in bowl. Toss with oil and lemon pepper seasoning salt.
3.
Melt butter in 2-quart saucepan over low heat. Stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually stir in broth, milk and marjoram. Heat to boiling, stirring constantly. Stir in chicken, 1/4 cup of the bell peppers and 1/2 cup of the Parmesan cheese. Cook about 2 minutes or until hot.
4.
Spread about 1/2 cup of the chicken mixture in baking dish. Top with 3 noodles, 1 1/2 cups chicken mixture, half of the asparagus and 1 cup of the mozzarella cheese. Repeat layers, starting with noodles. Top with remaining 3 noodles.
5.
Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff peaks form. Spread over top of lasagna. Sprinkle with remaining 1/4 cup bell peppers and 1/4 cup Parmesan cheese.
6.
Bake uncovered 40 to 45 minutes or until hot in center and top is golden brown. Let stand 10 minutes before cutting. 8 servings.
Nutrition information
Calories 400 (Calories from Fat 190); Total Fat 21g (Saturated Fat 9g); Cholesterol 70mg; Sodium 710mg; Total Carbohydrate 27g (Dietary Fiber 2g); Protein 28g. Daily Values: ; Iron 12%. Exchanges: 1 Starch; 2 Vegetable; 3 Medium-Fat Meat; 1 Fat. Percent Daily Values are based on a 2,000 calorie diet
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