Mexican Chicken Lasagna: How Much Chicken to Thaw & DCB Prep

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Discussion Overview

This thread discusses the preparation of Mexican chicken lasagna, specifically focusing on the amount of chicken needed and the use of the Deep Covered Baker (DCB) for cooking the chicken. Participants share their experiences and methods for thawing and cooking chicken breasts in relation to the recipe.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant inquires about the equivalent weight of 3 cups of cooked chicken in terms of chicken breasts, noting they buy meat in bulk.
  • Another participant mentions that typically, one chicken breast equals about one cup of meat, suggesting adjustments for size variations.
  • A participant shares their experience of cooking chicken in the DCB for a demo, stating it took about 10-12 minutes until no longer pink.
  • One participant expresses uncertainty about cooking large chicken breasts from Sam's Club in the microwave using the DCB and asks for cooking times.
  • Another participant suggests flattening the chicken breasts before cooking and mentions covering them with plastic wrap for better results.
  • One participant confirms that cooking in the DCB is possible, recommending seasoning and providing a general cooking time of about 10 minutes for thicker cuts, with checks at 6-7 minutes.

Areas of Agreement / Disagreement

Participants generally agree on the estimation of chicken breast to cooked chicken ratio and the feasibility of using the DCB for cooking, but there is no clear consensus on specific cooking times for larger breasts.

Contextual Notes

Participants share personal experiences and methods related to cooking chicken for a specific recipe, reflecting varying practices based on the size of the chicken breasts and individual cooking preferences.

Who May Find This Useful

Consultants looking for insights on cooking chicken for recipes, particularly those using the DCB, may find the shared experiences relevant.

ChefJoyJ
ChefJoyJ
Messages
1,034
The mexican chicken lasagna calls for 3 cups of cooked chicken. How many pounds/breasts is that? My husband and I buy our meat in bulk at Sams and then vacuum seal and freeze it. I'm making it and need to know how much to thaw.

Also...can I just cook them in the DCB prior to making the lasagna? How long would I cook them?
 
Typically, 1 chicken breast = 1 c. of meat. If the chicken is smaller or larger, you can adjust accordingly!
 
yes, I estimate 1 chicken breast to about 1 cup of chicken. Also, I did this demo at a show a couple weeks ago. When I got to host's house I prepped chicken and cooked it in the DCB (about 10-12 minutes or until no longer pink) so it was ready to be chopped when the show started. Then, I was able to demo the salad choppers to cut up the chicken (I sold a couple of these) and then transferred the chicken into the small stainless bowl and went on with the rest of the demo.
 
  • Thread starter
  • #4
Thanks! These are the Sam's Club chicken breasts - huge! I'll probably cook 2, b/c I figure that'll give me enough. Can I cook them in the micro in the DCB? I'm sure I can...but I'm not sure how long to cook them? :confused:
 
ChefJoyJ said:
Thanks! These are the Sam's Club chicken breasts - huge! I'll probably cook 2, b/c I figure that'll give me enough. Can I cook them in the micro in the DCB? I'm sure I can...but I'm not sure how long to cook them? :confused:
Click to expand...

Yep, do it just like the post above yours said. I do pound mine out a little flatter first. Cover with seran wrap and either use the meat tenderizer (flat side) or a skillet.
 
Absolutely in the DCB. Just salt & pepper them, then pop them in the microwave. The thicker cut ones usually take about 10 minutes, but you can check/separate them at 6/7 minutes. :)
 

Frequently Asked Questions

How much chicken do I need for the Mexican Chicken Lasagna?

For the Mexican Chicken Lasagna, you will typically need about 2 to 3 cups of cooked, shredded chicken. This usually equates to around 1 to 1.5 pounds of raw chicken before cooking.

Should I thaw the chicken before cooking it for the lasagna?

Yes, it is recommended to thaw the chicken before cooking it for the lasagna. Thawing ensures even cooking and helps achieve the desired texture for the dish.

What is the best way to thaw chicken for the lasagna?

The best way to thaw chicken is to place it in the refrigerator overnight. If you're short on time, you can also use the cold water method by sealing the chicken in a waterproof bag and submerging it in cold water for a few hours.

How do I prepare the Deep Covered Baker (DCB) for the Mexican Chicken Lasagna?

To prepare the Deep Covered Baker, lightly grease it with cooking spray or olive oil to prevent sticking. Layer the ingredients according to your recipe, starting with sauce, then noodles, chicken, and cheese.

Can I use frozen chicken in the Deep Covered Baker for this recipe?

While you can use frozen chicken in the Deep Covered Baker, it is recommended to thaw it first for the best results. Cooking frozen chicken may lead to uneven cooking and longer preparation times.

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