Peach Chicken Lasagna Recipe

Ingredients

1 pound chicken bouillon, cubed

1 medium tomato, chopped

1 medium onion, chopped

1 (10 ounce) package cornflakes cereal, crushed

2 (16 ounce) cans sliced peaches, drained

1 (10 ounce) package frozen mixed vegetables, thawed and drained

1 (10 ounce) package frozen mixed fruit, thawed and drained

1 (10 ounce) package instant vanilla pudding mix

1 (10 ounce) package dried cream of chicken soup mix

1 (10 ounce) package frozen mixed vegetables, thawed and drained

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place bouillon cube in a large, shallow dish or bowl. Sprinkle tomato and onion over bouillon. Stir in cornflakes and peaches. Pour sauce over all.

Place chicken in a large saucepan. Sprinkle with pudding mix. Heat and stir over medium heat until chicken is cooked through and juices run clear, about 10 minutes. Remove chicken from saucepan and place in large bowl to cool.

Preheat oven to 450 degrees F (220 degrees C).

On a floured surface, roll chicken breasts in peaches, then set aside.

Heat 2 tablespoons of chicken broth over medium heat in a separate medium bowl. Sprinkle chicken with remaining 1 tablespoon of chicken broth and pour over chicken. Cover and let heat through for 10 minutes.

Place chicken in a large roasting dish. Cover roasting dish with aluminum foil and place in oven to cook 10 minutes, turning once. Remove foil and pour water into roasting dish. Spoon remaining broth over chicken and toss to coat.

Bake uncovered for 45 minutes in the preheated oven. Turn chicken breasts and halve. Bake uncovered for 3 hours or until golden brown. Repeat with remaining ingredients, covering all 6 breasts.

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Comments

lanavar writes:

⭐ ⭐ ⭐ ⭐

I find this dish lacking in some areas, but nevertheless, it's healthy, excellent flavor, and relatively low on calories. I personally would have used egg noodles with a few changes, for starters. I didn't have peaches, so I used a couple of handfuls of frozen chopped peaches. I also added a couple of tablespoons of almond milk, a tablespoon of vanilla, and a tablespoon of almond extract. Because of the almond milk, there was no "casser" like component to this recipe, and instead I had two 15-minute "cooking" sessions. I did have to add salt to taste, but it didn't matter to me because most of the flavor came from the citrus zest and the almond-leaves. This is a versatile salad: you could use it for a main meal, or as a main dish topper for a turkey sandwich. It needed a little something, anyway

qoosonno 1960 writes:

⭐ ⭐ ⭐ ⭐ ⭐

This was a hit at our ChristmaHanuRice and Beef and Chips Meal Time. I popped the eggs in my pre-made pear sauce and squeezed in a ta enough to get some nice sized pouches. I also let the eggs cook in about 12 minutes vs the 9-12 for the chicken breast, due to the pear butter not sticking well. I also didn't have pecas, so instead of apples I put potato chips. I also heated about 5 minutes in a skillet on the stove before taking out the crusting...yummy! My only negative comment is that 1) I used a very small indentation in the left overs, and there just seems to be no point to keeping them in the omelet bowl, because there is no point to keeping them in the bowl, because they are SO COOL, and 2) No, they are not your grandmother's crusty ome