"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 Our Family Cookbook - 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Larissa Ness
Added: Saturday, November 29, 2008


12 lasagna noodles
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 c. chopped onion
1 c. sour cream
1 - 4 oz. jar pimentos
1 4 oz. can green chilies
Diced roasted red peppers
3 to 4 c. diced chicken breast (cooked)
1 c. chicken broth
Chopped fresh mushrooms (Optional)
1 clove minced garlic
8 oz. shredded mozzarella cheese
8 oz. shredded cheddar cheese

In large pot, bring water to a boil and add noodles. Cook 8-10 minutes until almost tender. Do not over cook. Drain.

In large fry pan, saute butter, chicken, garlic, onion and peppers until tender and chicken is done. Add mushrooms and saute' a few minutes more. Then add soups, sour cream, chicken broth, chilies and pimentos. Simmer 5 to 10 minutes.

In 9x13 pan, layer noodles, sauce, noodles, sauce, noodles, sauce (3 layers). Top with cheddar and mozzarella cheese. Cover pan with foil and bake 30 minutes at 350. Take foil off and bake for another 10 minutes. Let sit 5-10 minutes before serving.




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