Runner's World Creamy Chicken Lasagna

This is the magazine photo. Mine wasn't this pretty.

This is a recipe from this February's issue of Runner's World magazine. It was pretty easy and very delicious. It sort of taste like lasagna pot pie. I couldn't find the recipe on their Web site yet, but I assume it will be there eventually. They have lots of good, healthy ideas.

For this recipe, I got cooked chicken off the grocery store salad bar and ground it up (tore it up) with my fingers. The recipe called for 4 cups of shredded chicken, but I used about 2.5. I also only did only two layers of meat rather than three and used only 2 cups of shredded mozzarella, rather than the 4 cups the recipe called for. I also have a smallish lasagna dish, so it all worked out.

You mix the chicken with 8 ounces of cream cheese (2/3 a package), 1 & 1/2 teaspoon of dried basil, and 1/4 cup of chicken broth. I used spicy pepper marinara sauce (recipe calls for 3 cups, but I use lots more--5 cups) rather than just tomato sauce. I cooked the lasagna noodles a bit (a couple minutes), but the noodles cook mostly in the oven. Put a little sauce in the bottom of the pan, a layer if noodles, a layer of chicken mixture, some mozzarella, and 2 tablespoons of Parmesan cheese. Repeat for another layer or two. Top with noodles and a mixture the remaining cream cheese and 1/4 of broth mixture. Cover with more mozzarella and Parmesan.

Bake covered with foil at 400 degrees for 45 minutes. Remove foil and broil top for 5 more minutes. Remove from oven and let stand for 10 minutes. Then enjoy!