"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 The Weeks Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheri Weeks
Added: Thursday, May 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 large boneless skinless chicken breast - cubed
2 strips of celery - diced
1 small onion - diced
1 pack of fresh mushrooms (may be omitted)
10-12 lasagna noodles (cooked)
2 cans of cream of mushroom or cream of celery soup
1 can evaporated milk
16 oz pack of shredded cheddar cheese

Directions:
Directions:
Cook chicken, celery, mushrooms and onion in olive oil, garlic salt and pepper. Mix soup and milk together until well blended. Put a layer of soup mix in bottom of 9 X 13 pan. One layer of noodles next. Put all of the chicken mixture on that layer of noodles. Put another layer of noodles. Pour remaining soup mixture over entire pan. Cover with foil and bake at 350 for 40-45 minutes. Take out and spread cheese and bake uncovered for another 10-15 minutes (until cheese is melted)

Personal Notes:
Personal Notes:
I like to put freshly diced tomatoes and green pepper on over the cheese before I put it back in to bake. (Your preference)

 

 

 

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