What's something you never knew you always wanted? For us, it's this cajun chicken lasagna. Creamy (dreamy) cajun sauce, lasagna noodles, cajun chicken and cheese all come together to make a comfort skillet meal that we're sure you'll be making more than once.
1 lb lasagna noodles
2-3 chicken breasts (about 2.5 cups after shredded)
1 tbsp cajun seasoning
1 cup mozzarella
Fresh mozzarella for the top layer (optional)
½ medium sized onion, diced
½ red bell pepper, diced
½ green bell pepper, diced
Chopped parsley for garnish (optional)
2 tbsp butter
2 cups whole milk
½ cup of mozzarella, shredded
4 oz cream cheese
1 ½ tbsp cajun seasoning, adjust to taste
½ tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
Preheat oven to 375°F.
Slice chicken breasts in half horizontally depending on thickness for even cooking. Coat chicken breasts in cajun seasoning.
While the chicken is cooking, boil a large pot of salted water. Cook lasagna noodles according to box instructions. When finished, lay the cooked noodles flat on a pan or plate to prevent sticking and make layering easier later.
When the chicken is done cooking, set aside and let it cool. Once cooled, shred the chicken.
After removing chicken from the skillet, melt 2 tbsp of butter.
Add the peppers and onion, cook until lightly browned and tender.
Add milk, cream cheese and mozzarella and stir with a whisk. Keep heat on medium low to prevent burning. Cook for about 5 minutes or until thickened.
Once thick, whisk in seasonings and pour the sauce into a large bowl.
Place the first 4 noodles into the skillet. From there add sauce, then chicken, and then cheese. Use about ⅓ cup of cheese per layer. Repeat this twice. You should have 3 noodle layers and 2 sauce/chicken/cheese layers ending with noodles.
On top of the last noodle layer, add any remaining sauce and cheese. Bake for 10 minutes. If you add the fresh mozzarella, broil for 5 minutes, or until brown, after baking.