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Golden-Crusted Chicken Asparagus Lasagna

Looking for a hearty dinner made using Progresso® chicken broth? Then check out this delicious chicken asparagus lasagna.

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  • prep time 30 min
  • total time 1 hr 35 min
  • ingredients 14
  • servings 8
 

Ingredients

9
uncooked lasagna noodles
2
pounds asparagus, cut into 2-inch pieces
1
tablespoon olive or vegetable oil
1/2
teaspoon lemon pepper seasoning salt
3
tablespoons butter or margarine
1/4
cup all-purpose flour
1 3/4
cups Progresso® chicken broth (from 32-ounce carton)
1/2
cup milk
2
teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
2
cups diced cooked chicken
1/2
cup roasted red bell peppers (from 7-ounce jar), drained and chopped
3/4
cup shredded Parmesan cheese
2
cups shredded mozzarella cheese (8 ounces)
1/2
cup whipping (heavy) cream

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350ºF. 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.
  • 1 Heat oven to 350ºF. 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.

EXPERT TIPS

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Expert Tips

When fresh asparagus is not in season, substitute 3 packages (10 ounces each) frozen asparagus cuts, thawed and drained.

The whipping cream and cheese mixture that tops this recipe forms a pretty, golden brown, crispy topping. To whip up this topping in a flash, make sure that your cream is as cold as possible and chill the beaters and bowl for a few minutes in the freezer.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
9g,
9%
),
Cholesterol
70mg
70%;
Sodium
710mg
710%;
Total Carbohydrate
27g
27%
(Dietary Fiber
2g
2%
),
Protein
28g
28%
;
% Daily Value*:
Iron
12%;
Exchanges:
1 Starch; 2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.