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Golden-Crusted Chicken Asparagus Lasagna

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Golden-Crusted Chicken Asparagus Lasagna
  • Prep 30 min
  • Total 1 hr 35 min
  • Ingredients 14
  • Servings 8
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Looking for a hearty dinner made using Progresso® chicken broth? Then check out this delicious chicken asparagus lasagna.
Updated Nov 18, 2010

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
Make With
Make With
Progresso Broth

Steps

  • 1
    Heat oven to 350°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.

Tips from the Pillsbury Kitchens

  • tip 1
    When fresh asparagus is not in season, substitute 3 packages (10 ounces each) frozen asparagus cuts, thawed and drained.
  • tip 2
    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.

Nutrition Information

400 Calories, 21g Total Fat, 28g Protein, 27g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
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 Value*:
Iron
12%
12%
Exchanges:
1 Starch; 2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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