Chicken Rotel Lasagna
Directions
- 1Season the chicken thighs with Italian seasoning, smoked paprika, roasted garlic, and Greek seasoning.
- 2Bake the seasoned chicken thighs at 425°F for 40 minutes.
- 3Chop the cooked chicken and mix it in a bowl with cream cheese.
- 4Dice the red bell pepper and white onion.
- 5Chop the baby spinach.
- 6Sauté the diced red bell pepper and onion.
- 7Add heavy cream and seasonings to the sautéed vegetables.
- 8Melt the cubed mozzarella cheese into the sauce.
- 9Mix in the shredded Colby Jack cheese and mozzarella cheese.
- 10Add Rotel and baby spinach to the sauce and mix well.
- 11Cook lasagna noodles according to package directions.
- 12Layer the lasagna in a baking pan: sauce, noodles, chicken mixture, sauce, cheese.
- 13Repeat layering process until all ingredients are used.
- 14Sprinkle Italian seasoning on top.
- 15Bake at 375°F for 30 minutes.
Ingredients
- 1 lb boneless chicken thighs
- 0.95 oz Italian seasoning
- 2 oz smoked paprika
- 6 oz roasted garlic
- 8 oz Greek seasoning
- 8 oz cream cheese
- 1 unit red bell pepper
- 1 unit white onion
- 1 container baby spinach
- 16 oz mozzarella cheese
- 1 cup heavy cream
- 1 cup shredded Colby Jack cheese
- 1 cup Rotel
- 1 box lasagna noodles
- 1 cup chicken broth
Equipment
aluminum foil containermeasuring spoonsmixing bowlwooden spoonknifecutting boardfrying pan9x13 inch baking pan
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