Ingredients: |
Ingredients:
8 lasagna noodles, boiled, rinsed and set aside
3 boneless, skinless, chicken breasts
2 cartons of whipping cream. ( not the heavy whipping, the other. And get 2 of the size that are a little bigger than the school pint size ones)
2 cloves of pressed garlic
About 3 tablespoons of Butter or margarine
Argo corn starch
mozzarella cheese (1 package brick of cheese, use as much as you like)
1 can of cream soup (mushroom, chicken, or chicken garlic whatever kind you like)
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Directions: |
Directions:
Cook the chicken in a covered dish with canned cream soup over it for about 2 1/2 hours. at 300 (covered) Cook till it shreads with a fork into strings, dont chop it up, has to be shreaded
Okay, now we have a pile of chicken and we need to make the sauce)
Sauce:
1) Put the butter in a frying pan to melt and add 2 cloves of pressed garlic. ( I have a garlic press, but I guess you could mince it.)
(You could add sauteed onions and mushrooms to the sauce)
2) When the garlic is starting to turn brown, stir in the whipping cream/argo mix. Add the whipping cream and 2 Tablespoons of Argo. If you want it thicker, add a little more. Mine are normally heaping spoon fulls.) I use a whisker.
3) If you feel like you need a little more sauce, add a bit of milk (mixed w/ a little more argo if it isn't thick enough.). At this point I add spices. Whatever looks good. (paprika, garlic salt, natures seasoning, tarragon, orageno, cilantro, etc.)
4) Stir constantly with whisker until it thickens.
If it still isn't thick enough and you want to add a little more argo, mix it w/ a little milk.
When you think it's thick enough, bubbley, stir in the shredded chicken and turn it off.
Lasagna Pan:
Now you layer it. Noodles, chicken sauce, cheese (twice) .
Cook: Pop in the oven at 350 degrees and when the sauce starts to bubble around the edges and the cheese has melted and starts to turn brown, it's done. |
This recipe for Super Secret Costa Rican Chicken Lasagna white sauce is from