Mexican Chicken Lasagna in the Oven?

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Discussion Overview

The thread explores various experiences and opinions regarding the preparation of Mexican Chicken Lasagna and Chicken Penne Alfresco in the oven, particularly for those with limited microwave capacity.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, inquires about translating DCB recipes to the oven due to a small microwave.
  • Another participant shares their experience of cooking Mexican Chicken Lasagna in a 350-degree oven for 30-35 minutes, noting it was perfect after ensuring it was bubbling.
  • Several users mention that using the oven is a good option for those who prefer not to cook in the microwave.
  • One participant asks about the feasibility of preparing Chicken Penne Alfresco in the oven, expressing uncertainty about their host's microwave size.
  • Another participant reports success with Chicken Penne Alfresco in the oven, cooking it at 350 degrees for about 40-45 minutes, while noting their oven may not cook as hot.
  • One participant describes their method of making Chicken Penne Alfresco in the oven, stating it worked better for them and suggesting a resting period after cooking.
  • Another participant mentions adding green chiles to the cream cheese mix for added flavor.

Areas of Agreement / Disagreement

Views differ on the best method for preparing Chicken Penne Alfresco, with some participants expressing confidence in oven preparation while others suggest alternative methods.

Contextual Notes

Participants share personal experiences and preferences regarding cooking methods, particularly in relation to equipment limitations.

Who May Find This Useful

Consultants exploring alternative cooking methods for Pampered Chef recipes, especially those with small microwaves.

P
PamperedK
Silver Member
Messages
1,126
How do you translate the DCB recipes to the oven? My microwave is too small!!! :(
 
My director's microwave is too small, so at our cluster meeting, we put it in a 350 deg oven for about 30-35 minutes. We thought it might be ready at about 20-25, but it wasn't "bubbling" yet, so we kept it in for a total of 30-35 minutes and it was perfect.
 
Last edited:
this is good to know even as an option for people who aren't crazy about cooking in the microwave!
 
  • Thread starter
  • #4
What about the Chicken Penne Alfresco - has anyone done that in the oven??
 
Winnipegk said:
What about the Chicken Penne Alfresco - has anyone done that in the oven??
Click to expand...

I also would like to know this? I have a host that will hopefully choose this and I haven't found out yet if her micro is big enough? I'm going to call her tonight and find out but knowing I could use the oven would be great.
 
375 degrees in a preheated oven will get the Mexican Chicken lasagna bubbling in 25 minutes. Have had 4 hosts that microwave is very micro and won't hold the Deep Covered Baker. When this happens, I always say to the host, do what I do and you can get a bigger microwave and write it off as a business expense when you are trying more fabulous uses for the deep covered baker in YOUR NEW microwave!
 
Winnipegk said:
What about the Chicken Penne Alfresco - has anyone done that in the oven??
Click to expand...

I don't think it would work right in the oven. I'd do it in the 12 in skillet instead.
 
I have made it twice in the oven. Personally, I think it works out better in the oven. I did it at 350 for an hour and then let is stand for 15-20 min to set up. That's really important. FYI, yesterday I doubled the recipe, made it in one of those large disposable roaster pans. Worked out great.

Another idea, I add a can of green chiles to the cream cheese mix.
 
PamperChefCarol said:
I have made it twice in the oven. Personally, I think it works out better in the oven. I did it at 350 for an hour and then let is stand for 15-20 min to set up. That's really important. FYI, yesterday I doubled the recipe, made it in one of those large disposable roaster pans. Worked out great.

Another idea, I add a can of green chiles to the cream cheese mix.
Click to expand...

carol, which recipe did you try? - the Mexican Chicken Lasagna or Chicken Penne Alfresco?
 
I made the Chicken penne Alfresco in the oven 350 for about 40- 45minutes. I don't think my oven cooks hot enough so I always have to watch my dish. good luck
 

Frequently Asked Questions

What ingredients do I need for Mexican Chicken Lasagna?

To make Mexican Chicken Lasagna, you will need cooked shredded chicken, tortillas, black beans, corn, salsa, cheese (like cheddar and Monterey Jack), taco seasoning, and optional toppings such as sour cream and cilantro.

How long does it take to prepare Mexican Chicken Lasagna?

The preparation time for Mexican Chicken Lasagna is typically around 15-20 minutes, while the cooking time in the oven is about 30-40 minutes, making the total time approximately 1 hour.

Can I make Mexican Chicken Lasagna ahead of time?

Yes, you can prepare Mexican Chicken Lasagna ahead of time. Assemble the layers and cover it tightly with plastic wrap or aluminum foil. You can refrigerate it for up to 24 hours before baking, or freeze it for longer storage.

What temperature should I bake Mexican Chicken Lasagna at?

Mexican Chicken Lasagna should be baked in a preheated oven at 350°F (175°C) until the cheese is melted and bubbly, usually around 30-40 minutes.

Can I customize the recipe for Mexican Chicken Lasagna?

Absolutely! You can customize the recipe by adding different vegetables, using ground beef or turkey instead of chicken, or adjusting the spices to suit your taste. You can also use gluten-free tortillas if needed.

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