Pulled Chicken Lasagna
Servings: 4
Ingredients
For the chicken
- 4 CB Breast Fillet (sliced)
- 1 tsp salt
- ½ tsp all-purpose seasoning
- ¼ tsp black pepper
- 2 tbsp onion powder
- 1 tsp paprika
- 4 tbsp oil
- ½ cup broth
For the Lasagne
- 1 box uncooked lasagne noodles
- 2 cup shredded mozzarella
- 2 tbsp thyme leaves
For the Caramelized onion
- 4-5 large onions
- ¼ cup oil
- ¼ cup sugar
- 1 tsp salt
For the mushroom cream sauce
- 2 tbsp oil or butter
- 1 lb mushrooms
- ½ pound spinach leaves
- 7 cloves shredded garlic
- 4 cup cream
- Reduced chicken stock (from the chicken)
- 1 can cream of mushroom soup
- 2/3 cup parmesan cheese
Instructions
- Start with the caramelized onions, slice the onions and add to a pot over medium heat with oil, sugar and salt. Continually stir for 20 to 30 minutes until its dark brown sweet and caramelized
- Season chicken breast with, salt, all-purpose seasoning, black pepper, onion powder and paprika
- Add oil to a pan and sear the chicken, about 2 minutes per side. Reduce the heat and add the chicken broth, cover and allow to simmer for 6 minutes.
- Turn off the heat and leave covered for 5 minutes. Remove the chicken from the broth set aside to cool and cook the broth until it’s thick and rich.
- Pull chicken apart into bite sized pieces
- Slice the mushrooms, roughly chop the spinach, shred garlic and place the lasagna noodles to cook in salty boiling water.
- In a deep pot add oil or butter and brown the mushrooms, season with a few pinches of salt. Add the spinach and cook for 5 to 8 minutes and allow the spinach to wilt
- Add the cream of mushroom soup, reduced chicken broth, heavy cream and garlic. Stir to combine and warm through for about 8 minutes, add the parmesan cheese, stir and set aside
- Add lasagne noodles to a pot with water and cook until al dente
- Preheat the oven to 350 degrees F
- In a deep pan, layer the lasagne, starting with sauce, three strips of noodles, chicken, cheese and more sauce. Repeat until the pan is filled
- For the last layer, finish with sauce and cheese
- Tent foil over the top of the prepared lasagne so that the foil does not touch the cheese.
- Place in the oven for 20 minutes covered and remove the cover and broil for 5 minutes until the top is golden and bubbly.
- Allow it to rest for at least 20 minutes before slicing and serving