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Chicken Pasta Recipe
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Southwestern Chicken Lasagna Recipe

Southwestern Chicken Lasagna Recipe




  • 4 Boneless Skinless Chicken Breast Halves - cut in 1-1/2" chunks
  • 1 pack (8 oz) Lasagna Noodles - cooked
  • 1 can (28 oz) Tomatoes - canned
  • 1 pack (8 oz) Monterey Jack Cheese - shredded
  • 1 jar (14 oz) Picante Sauce
  • 1 can (16 oz) Black Beans - rinsed and drained
  • 1 can (4 oz) Green Chilies - chopped
  • 1 cup Ricotta Cheese
  • 2 large Egg Whites
  • 1/2 medium Onion


  • Preheat the oven to 350 degrees.
  • Chop the onion in a food processor with the metal blade.
  • Add the tomatoes with their juice, salsa, and taco seasoning and pulse until the tomatoes are in small pieces, 3 or 4 times.
  • Remove to a medium bowl and stir in the beans to make the sauce.
  • In small bowl, mix the egg whites with the ricotta cheese - set aside.
  • Spread 1 cup of the bean sauce over the bottom of a 13 x 9 x 2-in casserole dish coated with  nonstick cooking spray.
  • Top with 5 noodles, overlapping slightly.
  • Sprinkle with half the -chicken, half the chilies, and 2 more cups of the sauce.
  • Spoon out the ricotta cheese mixture and spread it out lightly.
  •  Top with half the shredded cheese, 5 more remaining noodles, and the remaining chicken, chilies, sauce, and cheese.
  •  Bake uncovered for 40 minutes, or until the noodles are tender when pierced with sharp knife.
  •  Cool at least 20 -minutes before serving.


  Pasta Dish - Serves 6

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