Leftover Chicken Lasagna Bowls
Prep
25 Minutes
Total Time
1 Hours
Servings
12
Ingredient List
- 4 tablespoons (60 mL) butter, melted
- 1 teaspoon (5 mL) Italian seasoning
- 1 package (144 g) Old El Paso™ Mini Tortilla Bowls (12 Count)
- 1 cup (250 mL) shredded mozzarella cheese
- ½ cup (125 mL) whole-milk ricotta cheese
- 2 cloves garlic, finely chopped
- ¼ teaspoon (1 mL) crushed red pepper flakes
- ¼ teaspoon (1 mL) salt
- 1 jar or can (14 oz/398 mL) smooth-style pasta sauce (1 ½ cups/375 mL)
- 1 cup (250 mL) chopped cooked chicken
- ½ cup (125 mL) panko bread crumbs
- ¼ cup (50 mL) shredded Parmesan cheese
- Thinly sliced fresh basil leaves, if desired
Preparation
- Heat oven to 350°F (180°C). In small bowl, mix 2 tablespoons (30 mL) of the melted butter and the Italian seasoning; lightly brush mixture on all sides of bowls. Place in ungreased 13x9-inch (33x23 cm) baking dish. Bake 10 minutes.
- Divide ½ cup (125 mL) of the mozzarella cheese evenly among bowls. In small bowl, mix ricotta cheese, garlic, pepper flakes and salt. Divide evenly among bowls.
- In medium bowl, mix 1 cup (250 mL) of the pasta sauce and the chicken. Divide chicken mixture evenly over ricotta mixture in bowls. Top with remaining ½ cup (125 mL) mozzarella cheese.
- In small bowl, mix bread crumbs, Parmesan cheese and remaining 2 tablespoons melted butter. Sprinkle evenly over bowls.
- Bake 20 to 23 minutes or until centre is hot (at least 165°F/74°C) and cheese is melted. Warm remaining ½ cup (125 mL) pasta sauce; spoon over baked bowls. Top with basil.
Expert Tips
- We suggest using a smooth pasta sauce, so it will drizzle better over the finished bowls.
- This recipe is also a great way to use up leftover turkey. If you don’t have any leftover chicken or turkey, you could use a rotisserie chicken from the deli counter.