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 a rotisserie chicken. Quick to prepare, these delicious appetizers use wonton wrappers instead of lasagna noodles, a huge time-saver in my book... plus far fewer dishes. Then, mix in 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

Ingredients

½ onion, chopped

1 tablespoon olive oil

2 cups chicken, cooked and shredded (I use a whole rotisserie chicken)

1 (15-oz.) can drained white beans

2 (15-oz.) cans drained petite cut tomatoes

2 cups fresh spinach

½ teaspoon garlic powder

¼ teaspoon fresh nutmeg, grated

¼ teaspoon creole seasoning (I like Tony Chachere)

2 whole bay leaves

Salt and pepper to taste

24 wonton wrappers

1-1/2 cups shredded mozzarella cheese

Directions

In a large sauté pan, add olive oil and chopped onions and sauté until translucent and slightly caramelized. Add in the chicken, beans, tomatoes, and spices. Add salt and pepper to taste. Bring to a boil and then turn down the heat. Remove bay leaves (this is very important, as bay leaves are a choking hazard. Make sure they stay intact) 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 it 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.

*Note: This can also be made in a 9x13 pan instead, to save time. Simply add a layer of the square wonton noodles on the bottom of the pan, then half the chicken mixture, half the cheese and repeat for the second layer. Bake for the same amount of time.