Not Too Spicy Chicken Lasagna Petals with White Beans and Spinach- My Winning Recipe from Paul Deen's Contest

Imagine my surprise, as I saw this photo come across my Facebook feed early this week... from Paula Deen.

Excited.  Proud.  Honored... are just a few of the things I felt.  I won week 3- Amazing Chicken Appetizers.  And omgoodness, did I tell you it's signed by Paula Deen?!  I'm such a fan.

So, a few weeks ago, I noticed on Paula Deen's Facebook page that she was teaming up with Springer Mountain Farms (which by the way, I'm so impressed with how they raise their chickens... plus they're located in our Blue Ridge Mountains) for a four-week contest.  Each week was based on a different theme using chicken.  And the next week was appetizers... I couldn't wait to come up with a (hopefully) winning dish and got to work quick... cooking and photographing.

I wanted to create something that was simple enough that just about anyone could cook it, but special enough that you could serve it for any occasion.

These Not Too Spicy Chicken Lasagna Petals with White Beans and Spinach use many of the ingredients found in your pantry, plus chicken.  Quick to prepare, these delicious appetizers, these use wonton wrappers instead of lasagna noodles, a huge time-saver in my book... plus far less dishes.  Then, mix in a freshness from the spinach and tomatoes, a touch of heat from the creole seasonings, and a unique blend of textures with the addition of chicken and white beans...and yes, I believe this dish is a hit.

I hope you enjoy them as much as did in my home.

Not Too Spicy Chicken Lasagna Petals with White Beans and Spinach

½ onion, chopped
1 tablespoon olive oil
2 cups chicken, cooked and shredded
1 (15-oz.) can drained white beans
2 (15-oz.) cans petite cut tomatoes, drained
2 cups fresh spinach
½ teaspoon garlic powder
¼ teaspoon fresh nutmeg, grated
¼ teaspoon creole seasoning
2 bay leaves
Salt and pepper to taste
24 wonton wrappers
1-1/2 cups mozzarella cheese, shredded (or 3/4 c. parmesan- which is also fantastic!)

In a large sauté pan, add olive oil and chopped onions and sauté until translucent and slightly caramelized.  Add in the chicken, beans, tomatoes, chicken broth, and spices.  Add salt and pepper to taste.  Bring to a boil and then turn down the heat.  Remove bay leaves and add in spinach.  Simmer for about 10 minutes to wilt the spinach.  Remove from heat.

Next preheat oven to 350 degrees.  Spray muffin pan with non-stick spray and set aside.  Take a small drinking glass and place on a stack of 6 wonton wrappers.  Cut around the glass to create circles.  Continue with the rest of the wonton wrappers until all are cut into circles.
Press one wrapper in each hole of the muffin pan.  Top all 12 with half of the chicken mixture (make sure to use a slotted spoon to not allow too much liquid in), and then half of the cheese.  Then repeat the layers with the rest of the 12 wonton wrappers, chicken mixture and the rest of the cheese.
Bake at 350 for 25 minutes or until browned on top.  Serves 4.


  1. It looks delish! I think it would make very filling appetizers.

    1. Thank you! And yes, I bet if you added a nice salad they would also make a fantastic dinner! :-)


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