Now that’s a mouthful! Get it? Mouthful.. because it’s food.. Nevermind here is the recipe.
- 2 Small Rotisserie Chicken breasts breasts, pulled or shredded
- 2 tbsp olive oil
- 3 tbsp butter
- 1 tbsp minced garlic
- 1/4c flour
- 1 1/2 teaspoons onion powder
- 1 teaspoon garlic powder
- 2 cups chicken broth
- 1 c Heavy Cream
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 1/2 teaspoons Italian seasoning blend see note for substitution
- 1/2c Mozzarella
- 1 cup shredded parmesan cheese
- 1/2c shredded carrot
- 1 yellow onion, diced
- 1 bellpepper, diced
- 1.5c Fresh Spinach
- chopped fresh parsley for garnish
- 7 lasagna noodles, broken into pieces
Add Oil to a medium to large dutch oven that is on medium high heat and let it heat until shimmering. Once heated add your diced veggies, onion & bellpepper. Let them cook about 2-3min or until soft. Add your shredded carrots, minced garlic & butter and cook until butter melts. Add your flour and mix completely letting the flour cook for about 2 minutes. Then in a steady stream while stirring add your chicken stock and continue to mix ensuring there are no lumps. If it still seems too thick then more water.
Once everything is mixed then and at your preferred consistency then add in your spinach and broken lasagna noodles. Let those cook until wilted and tender, about 5-7 minutes. While that is cooking you can shred your chicken breast and add it to the pot. Add your seasonings and heavy cream at this point as well. You can taste and see if you need to add more. Once the noodles are tender you can add the cheese and parsley.
At that point everything is done and you can serve in a bowl with garlic toast!