"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Lasagna Recipe

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This recipe for Chicken Lasagna, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Lawrie Smith
Added: Saturday, November 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2- .9oz. packages Hollandaise Sauce Mix
1/2 cup butter
2 cups whole milk
2 cups finely chopped onion
3 cups sliced mushrooms
8 cooked lasagna noodles
1 pound skinless chicken breast, cooked, cubed
1/2 teaspoon salt
1/8 teaspoon pepper
two 10.5 oz. cans cut asparagus
2 cups shredded cheddar cheese
1 cup Parmesan cheese
1/4 teaspoon basil
1/4 teaspoon oregano

Directions:
Directions:
Make hollandaise sauce mix. Coat a large skillet with cooking
spray. Stir in onions and mushrooms over medium high heat
until onions are translucent. Set aside. Preheat oven to 350
degrees. Coat a 13-inch by 9-inch baking pan with cooking
spray. Spread 1/2 cup of sauce in pan. Layer 4 lasagna
noodles, chicken, salt, pepper, mushrooms, and onions,
remaining sauce, asparagus, 2 cups cheese and remaining
noodles.
Top with remaining cheese, basil and oregano. Bake
uncovered 35-40 minutes.

 

 

 

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