Chicken Lasagna Stew

Tasty Chicken Lasagna Stew is a quick and easy way to enjoy the flavors of classic lasagna, without all the layering fuss.

Lasagna is one of my all-time favorite foods.  My Mom makes it all the time, complete with her homemade sauce, simmered all day long so it's bursting with deep, delicious flavor.  So actually, strike that first sentence ... my Mom's lasagna is one of my all-time favorite foods.  I'm kind of a little bit lasagna-spoiled.

And while I certainly can create my Mom's wonderful lasagna, sometimes I want to enjoy all the fabulous lasagna flavors without all the layering fuss.  I mean let's be serious here, building a lasagna is tough work.  And inevitably, I burn a finger or two working with the hot noodles.  I guess I'm noodle challenged like that.

Well now, thanks to this Chicken Lasagna Stew ...

I can have my lasagna without the effort of making the layers!  And since it's made with chicken and 'hidden' vegetables, Chicken Lasagna Stew is healthier than the ol' classic, too.  Bonus.

The stew part is simmered on the stove top for about 30 minutes, making this dish a pretty-quick-to-pull-together meal.

Each serving is then topped with a scoop of ricotta cheese, and sprinkled with shredded mozzarella and Parmesan.  I stir my cheeses in so they get all melty and mushy with the stew.

Mmmmmm.  Doesn't this bowl of Chicken Lasagna Stew look yummy?

I'm so glad I can now savor the flavors of lasagna without the lasagna fuss.

But Mom ~ don't think you're off the hook for your good ol' classic lasagna just because I've discovered Chicken Lasagna Stew.  Your classic is still an expected - and very welcomed - treat!

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

chicken lasagna stew recipe, chicken lasagna soup recipe, lasagna soup, lasagna stew with chicken

Soups

Italian

Yield: about 4-6 servings

Author: Tracey | The Kitchen is My Playground

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Chicken Lasagna Stew

Tasty Chicken Lasagna Stew is a quick and easy way to enjoy the flavors of classic lasagna, without all the layering fuss.

Prep time: 15 MCook time: 50 MTotal time: 65 M

Ingredients:

• 1 to 1 1/2 lbs. boneless, skinless chicken breasts
• 1 T. extra-virgin olive oil
• 8 oz. fresh mushrooms, sliced
• 2 c. shredded carrots
• 1 medium-sized onion, chopped
• 2 garlic cloves, minced
• 3 c. chicken broth (2 14.5 oz. cans)
• 1 c. water
• 1 (14.5 oz.) can diced tomatoes, undrained
• 1 (6 oz.) can tomato paste
• 2 tsp. Italian seasoning
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 tsp. salt
• 1/8 to 1/4 tsp. crushed red pepper flakes
• 1/8 tsp. black pepper
• 1 tsp. sugar
• 5 dry (uncooked) lasagna noodles, broken into 1-inch pieces
• About 1 c. ricotta cheese
• About 1/2 c. shredded mozzarella
• About 4 T. grated Parmesan cheese

Instructions:

1. Cut the chicken into 1/2-inch to 3/4-inch cubes; season with a little salt and pepper. 
2. Heat olive oil in a large pot over medium-high heat. Add chicken and onion; cook until the chicken is browned and almost cooked through, about 5 minutes, stirring frequently.
3. Add the mushrooms, carrots, and garlic. Cook until the vegetables are tender, about 4 minutes, stirring frequently.
4. Stir in the chicken broth, water, diced tomatoes, tomato paste, Italian seasoning, basil, oregano, red pepper flakes, salt, pepper, and sugar. 
5. Increase heat to high and bring the mixture to a boil, stirring frequently. Once boiling, reduce heat to medium-low and simmer, covered, for 15 minutes.
6. Uncover and increase heat to medium-high to return the mixture to a boil. Stir in the noodle pieces. Cook for about 20 minutes, until the noodles are tender, stirring occasionally.
7. To serve, spoon into pasta or soup bowls. Top each serving with ricotta cheese, and sprinkle with mozzarella and Parmesan.

TRACEY'S NOTES:

1. We like our stew thick, and this one fits the bill! If it becomes too thick during cooking or too thick to suit your taste, add about 1/2 to 1 cup additional water.
2. Adjust the amount of crushed red pepper to suit your individual taste. The 1/4 teaspoon amount makes the stew a tad on the spicy side. We like it more on the 1/8 teaspoon side. 
3. Also, if you're planning for leftovers, be aware that the stew gets spicier as it sits.

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