Not your usual lasagna: Chicken-mushroom lasagna

Three-layer chicken-mushroom lasagna

I love lasagna. I can’t tell you how much I love it. But sometimes, it gets a little ho-hum, repetitive. So I like to play with the fillings from time to time.

Instead of ground beef, why not use shredded or sliced-up chicken breast meat? That’s what I did  this time, as I had a couple of leftover baked chicken breasts kicking around from the day before (I had made a chicken-breast chili soup the day before in the crockpot but didn’t use all the chicken).

What goes well with chicken? Just about anything, really. I’ve made it with spinach but this time, I went with sliced mushrooms that needed to get used up.

I’m also not much of a ricotta fan, so this was done with a combination of shredded mozzarella, Monterrey Jack and light Parmesan cheeses.

The sauce  was also a blend of jarred sauce and homemade sauce, as I didn’t have enough of either one of them to make the lasagna, so I mixed the two together and voila! Lasagna. I’ve even used Alfredo sauce in the past!

Do you get bored with your same-old same-old dishes? Sometimes just changing a couple of ingredients goes a long way in sprucing up the old favourites. 🙂

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Cheater Chicken Cacciatore

A plate displays "cheaters chicken cacciatore" and sauteed vegetablesWhat to do when you have leftover chicken, a bunch of veggies which need to be cooked up and a few jars of pasta sauce? Make cheater’s chicken cacciatore!

Traditionally, chicken cacciatore essentially means it’s some kind of ‘hunter-style’ dish. It involves a lot of herbs and spices, tomatoes, wine and such, and of course, chicken. Well, I just wanted to make something quick and easy. Originally, I had baked a bunch of chicken breasts in pasta sauce from jars in a glass lasagna pan (350F for 1 hour) the day before, so I had leftover sauce and chicken today, as well as pasta. To spruce up the leftovers today, here’s what I did: Continue reading