Leftover Chicken Asparagus Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Spread the bottom of a medium casserole dish with 1 tbsp Olive Oil Wash and cut off the bottom ends of 12 spear, medium (5-1/4" to 7" long) Asparagus, fresh. Place in single layer in bottom of pan WASH AND SLICE:6 oz baby bella mushrooms, sliced. 6 oz Tomato, grape (3oz = appro 12 tomatoes), sliced in half. 5 serving Green Onion (fresh-1 stalk), chopped. Chop in small pieces 8 ounces Chicken Breast (cooked), no skin, roasted Arrange 3 oz of sliced mushrooms in single layer over asparagus, then 3 ounces of sliced tomatoes, and sprinkle the chopped onions evenly over this layer. Sprinkle with Italian spice. 2 Serving(s) Tones Italian spice Add 1/2 of the cheese, then the spinach, the chicken, the remaining mushrooms, and the tomatoes. Add the rest of the cheese and Italian spice. 2 oz baby spinich 3.5 serving Cheese, Great Value, Finely Shredded Pizza Blend Cheese, 1/3c (28g) or 3.5 oz cheese divided Put into preheated 350F oven and cook for 35 minutes or until cheese bubbles or asparagus feels tender.
Put into preheated 350F oven and cook for 35 minutes or until cheese bubbles or asparagus feels tender.
Serving Size: Makes 2 large servings
Number of Servings: 2
Recipe submitted by SparkPeople user REVCORNIE.
Number of Servings: 2
Recipe submitted by SparkPeople user REVCORNIE.
Nutritional Info Amount Per Serving
- Calories: 450.7
- Total Fat: 22.2 g
- Cholesterol: 105.2 mg
- Sodium: 416.7 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 4.9 g
- Protein: 45.8 g