ErinApron
- 16
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
pampchefsarah said:I'd go ahead and cook the meat and peppers, etc, on the stove, or in the Micro Cooker. Then, top with the cornbread mix, and bake, covered, on 425 or so. I can't tell you how long, though - my cornbread topping NEVER cooks all the way!
leftymac said:Geez, Sarah...learn to read! She wanted the lasagna, not the chili cornbread bake. ;-)
Anyway, I'd cook the chicken first, then assemble it all and cook for about 30-40 minutes around 375. Basically all you're doing is heating the stuff up and melting the cheese.
leftymac said:Geez, Sarah...learn to read! She wanted the lasagna, not the chili cornbread bake. ;-)
Anyway, I'd cook the chicken first, then assemble it all and cook for about 30-40 minutes around 375. Basically all you're doing is heating the stuff up and melting the cheese.
leftymac said:Geez, Sarah...learn to read! She wanted the lasagna, not the chili cornbread bake. ;-)
Anyway, I'd cook the chicken first, then assemble it all and cook for about 30-40 minutes around 375. Basically all you're doing is heating the stuff up and melting the cheese.
The recommended temperature for cooking Mexican Chicken Lasagna is 375 degrees Fahrenheit.
The cooking time for Mexican Chicken Lasagna will vary depending on the size and type of pan used. However, on average, it takes about 30-40 minutes to bake in the oven.
Yes, it is recommended to cover the Mexican Chicken Lasagna with aluminum foil while baking to prevent the cheese from burning and to keep the moisture in.
Yes, you can use any type of cheese that melts well, such as cheddar, mozzarella, or a Mexican blend.
You can check if the Mexican Chicken Lasagna is finished cooking by inserting a knife into the center. If it comes out clean, it is done. You can also check the internal temperature with a meat thermometer, which should read 165 degrees Fahrenheit when fully cooked.