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CHICKEN
RECIPE OF THE DAY (October 12th 2006):
CHICKEN LASAGNE
by That's My Home
Ingredients: 1 tbsp. butter or margarine, 1/2 large
onion, 1 can undiluted reduced fat cream of chicken
soup,1 container refrigerated reduced fat alfredo sauce,
1 jar diced pimiento undrained, 1 jar sliced mushrooms
drained, 1/3 cup dry white wine, 1/2 tsp. dried basil,
1package frozen chopped spinach thawed, 1 cup cottage
cheese, 1 cup ricotta cheese, 1/2 cup grated parmesan
cheese, 1 large egg lightly beaten, 9 lasagna noodles
cooked, 2 1/2 cup chopped cooked chicken, 3 cups shredded
sharp Cheddar cheese divided
Method: 1. Melt butter in a skillet over medium-high
heat. 2. Add onion, and sauté 5 minutes or until
tender. 3. Stir in soup and next 5 ingredients. 4. Reserve
1 cup sauce. 5. Drain spinach well, pressing between
layers of paper towels. 6. Stir together spinach, cottage
cheese, and next 3 ingredients. 7. Place 3 lasagna noodles
in a lightly greased 13 x 9 inch baking dish. 8. Layer
with half each of sauce, spinach mixture, and chicken.
9. Sprinkle with 1 cup Cheddar cheese. Repeat procedure.
10. Top with remaining 3 noodles and reserved 1 cup
sauce. Cover and chill up to 1 day ahead. 11. Bake at
350°F. for 45 minutes. 12. Sprinkle with remaining
1 cup Cheddar cheese, and bake 5 more minutes or until
cheese is melted. 13. Let stand 10 minutes before serving.
(Serves 8-10 people)
BON APÉTIT......
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