Creamy Summer Lasagna Skillet
Skip the oven! This creamy white lasagna skillet with peas is rich, cheesy comfort food ready in 30 minutes.
Servings - 4 servings
Ingredients
- 1 small white onion finely chopped
- 2 Tbsp butter
- 1 cup chicken broth
- 2 cups heavy cream
- 8 lasagna noodles broken
- 12 oz. bag frozen peas cooked
- 2 cups shredded rotisserie chicken
- salt and pepper to taste
- 8 oz. package mozzarella pearls as garnish
Instructions
- Chop the onion and saute in the melted butter.
- Once the onions are translucent, pour in the chicken broth and cream. Stir to combine, then float the lasagna noodles into the liquid. Be sure to submerge the pieces completely in the liquid.
- Bring the sauce to bubbling, then put a tight lid on the skillet and reduce heat to medium. Let cook for 10 minutes, or until lasagna noodles are cooked and sauce begins to thicken.
- Stir in the peas and rotisserie chicken (optional) and gently combine with the cooked noodles and sauce. Season with salt and pepper to taste.
- Serve Creamy Summer Lasagna Skillet topped with mozzarella pearls, and favorite side dishes.