MY HUSBANDS FAVORITE JALAPENO BACON CHICKEN LASAGNA

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Pollo Tocino Lasagna: Jalapeno Bacon Chicken Lasagna

Prep 45 mins to  1 hour and  Cooking time 7 h and for servings is about 16

Ingredients

1 Bag of frozen chicken

Good seasoning Italian seasoning

Water

2 Philly Cream cheese, room temp

1 pint Half & Half

4oz- 8oz can diced jalapenos ( I use 4oz because I can’t take to much heat)

2 cups sour cream

Minced garlic- 2 tablespoons

2 bunches Green onions- clean and dice/slice

24-32 oz cheese- mixed- Mexican, cheddar and mozzarella

2 lb peppered bacon

2 boxes lasagna noodles

Directions

Pollo Tocino Lasagna

1 Bag of frozen chicken

Good seasoning Italian seasoning

Water

2 Philly Cream cheese, room temp

1 pint Half & Half

4oz- 8oz can diced jalapenos ( I use 4oz because I can’t take to much heat)

2 cups sour cream

Minced garlic- 2 tablespoons

2 bunches Green onions- clean and dice/slice

24-32 oz cheese- mixed- Mexican, cheddar and mozzarella

2 lb peppered bacon

2 boxes lasagna noodles

This recipe made “2” 9×13 pans

Directions:

1. Frozen chicken and 0.7 oz Good seasonings Italian packet and maybe ½ water. Slow cooker high about 4 hours. Shred or dice when done. Next time I may add a diced onion to try.

2. I had originally made 3lb of bacon that I heavily peppered myself. Baked on cookie sheets in oven 400- 25 mins or until extra done so they crumbled nicely. I actually made these the day before. I only used about 2 pounds crumbled.

3. I took the can of jalapenos and minced garlic. I added A LOT of onion powder and pureed all three together.

4. In a large bowl: Add Room temp or softened cream cheese, 2 packets. 1 pint half & half, sour cream. And jalapeno puree. Mix together. Then beat till smooth. I used a hand mixed. It seemed very watery. But then I added my diced chicken, bacon ( cold from the fridge) ¾ of the green onions and about 1 cup of Mexican cheese.

5. Make 2 packages of lasagna noodles. Follow directions on Box. I added oil and salt as I boiled. Drained, ran under cold water.

6. Now just layer noodles, sprinkle with cheese, chicken mixture- repeat. On one pan I started with noodles ( I used Pam) on the 2nd pan I put some sauce down.

7. I covered with foil and cooked 350 45 mins. Removed foil, added tons cheese ( cheddar on one, Moz on other) Back in oven 10 mins. Topped with remaining green onions.

8. I used the different cheeses because that’s what I had on hand. I would probably in the future use sharp cheddar. Or taco bell Verde sounds interesting. I will probably add more diced jalapenos for heat. If you dare top with sliced fresh jalapenos. Also in the future, I’m going to make a small side of the cream cheese, jalapeno puree mix but have the cream cheese still cold but softer- so it comes out more like flavored cream cheese. But spreadable. I want to save that and add it as a top layer after cooking the lasagna for 45 mins. I’ll probably add it and then cheese- maybe 15 mins more? We’ll see. My husband hates my cooking. Can’t stand it when I create new recipes, Loved this recipe.

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BAKED GARLIC PARMESAN CHICKEN AND POTATOES