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Full Online Book HomeLearning KitchenPoultry - Chicken Casserole - Chicken Lasagna By Sparkie
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Poultry - Chicken Casserole -  Chicken Lasagna By Sparkie Post by :sammy Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1652

Click below to download : Poultry - Chicken Casserole - Chicken Lasagna By Sparkie (Format : PDF)

Poultry - Chicken Casserole - Chicken Lasagna By Sparkie

Lasagna noodles
1 1/2 cups cottage cheese, creamed
3 cups diced, cooked chicken meat or turkey
2 cups shredded Cheddar cheese
1/2 cup grated Parmesan cheese

1/2 cup chopped onions
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 1/2 cups sliced mushrooms
4 tablespoons butter
1 (10.75 ounce) can condensed cream of chicken soup
1/3 cup milk


Preheat oven to 350 degrees F (175 degrees C).

Cook lasagna noodles, appropriate to the type u are using.

In a saucepan melt the butter and saute the onions, green peppers, red peppers, mushrooms. Add chicken soup and milk; cook until smooth.

In a 9x11 inch baking dish, layer noodles, cooked chicken, soup mixture and cheeses. Alternate until gone. Bake in a preheated oven for 45 minutes.

Note: Cream your cottage cheese, helps to blend the cheese better. Most "white" lasagna's use mozzarella, but the cheddar makes a nice change,

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2 cups shredded mozzarella cheese 8 ounces crumbled goat cheese 2 (10.75 ounce) cans condensed cream of mushroom soup 1 1/2 cups milk 1 (10 ounce) package frozen chopped spinach, thawed and drained 1 egg 1 pint part-skim ricotta cheese 12 lasagna noodles, cooked and drained 2 cups diced, cooked chicken meat 1/2 cup grated Parmesan cheese Preheat oven to 350 degrees F (175 degrees C). Reserve 2/3 cup of the mozzarella cheese for the top layer of the lasagna. In a medium size bowl, combine remaining 1 1/3 cup mozzarella, goat cheese, soup and milk and set aside. In
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