CAPE GIRARDEAU, MO (KFVS) - This week's Heartland Cook comes from a kitchen in De Soto, Illinois. KFVS Producer Marsha Heller says this recipe is a big hit in her household. She says her kids love to help assemble her Chicken Lasagna Cups, and when they're done cooking, they love to eat them! The best part for "Mama" Marsha is that the kids don't complain about eating their spinach because this clever recipe hides it well!
- 1 package small wanton wraps
- 1 1/2 cups spaghetti sauce
- 1 cup baby spinach
- 1 1/2 - 2 cups cooked chicken chopped or shredded
- 1 cup shredded mozzarella cheese
- 1/2 cup grated or shredded parmesan cheese
Preheat oven 400 degrees. Grease two standard size 12 count muffin tins.
Mix spaghetti sauce with shredded chicken and set aside. Combine the shredded cheeses in a separate bowl and set aside. Open wanton package and cover with a damp towel to keep them from drying out.
Line each tin with one wanton wrap. Place two or three spinach leaves in the bottom of each wonton cup. Next add about one tablespoon of chicken/sauce mixture. Top with a teaspoon of mozzarella and parmesan cheese mixture.
Moisten the edges of cupped and new wonton wraps. Press top and bottom firmly together to cover the cup. Moisture should seal top and bottom together. Sprinkle tops of lasagna cups with additional cheese.
Repeat process for the second muffin tin.
Bake 10 to 12 minutes until the tops of the lasagna cups are slightly golden and the cheese is melted.
Marsha's tip: don't overfill the tins or the wantons won't seal and you'll have a mess!