"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.

LouAnn Brenberger-Material Services
Added: Thursday, April 6, 2006


3 Tablespoons butter
1/4 pound fresh mushrooms sliced
1 medium onion, diced
1 can cream of chicken soup
1/3 cup milk
1 pkg oven ready lasagna noodles
1 16 ounce carton small curd cottage cheese or ricotta cheese
3 to 4 cups cooked chicken, cubed
2 cups shredded Cheddar cheese
1/2 cup grated Parmesan Cheese
1 small can green chiles sliced or chopped

Melt butter in saucepan. Add onion and mushrooms and saute until onions are transluscent. Do not not let the heat get too high or your onion will start to brown. Remove from heat and stir in chicken soup and milk.
Grease a 9 by 13 inch baking or lasagna pan. Spoon a little of the soup mixture into the bottom of the dish. Arrange the oven ready lasagna noodles
so that they just touch or only slightly overlap. Spoon a little more sauce over the noodles and then layer 1/2 of the cottage/ricotta cheese, 1/2 of the chicken, 1/2 of the chiles, 1/2 of the cheeses. Top with a layer of noodles, and repeat. Top the last layer with a little of the sauce and shredded cheese.
Bake in a 350 oven for 45 minutes or until hot and bubbly. Let stand for 10 minutes before serving.




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