Chicken Lasagna Barbara Marchant 1 pkg lasgana noodles, uncooked 1 pkg fresh mushrooms, sliced 1 lg. onion, diced 1 lg. green pepper diced 1 lg. red pepper diced 4 lg. garlics 1 cube butter 1 lg can diced green chiles 1 (15 oz) ricotta cheese 2 eggs ½ bottle Parmesan cheese 1 pint sour cream 4 double chicken breasts-cooked and diced 4 cups chicken broth (save from cooking chicken) ½ cup flour 2 cups half and half (may use 2 cups of chicken broth instead) 4 cups grated mozarella cheese Melt 1 cube butter. Brown onions, green pepper, red pepper, garlic and mushrooms. Cook until soft. Add 1 lg can diced green chiles. In a large bowl mix: 1 (15 oz) ricotta cheese 2 eggs ½ bottle Parmesan cheese 1 pint sour cream Cook 4 double chicken breasts, drain, cool and dice. Save 4 cups broth ( 6 cups if substituting for half and half) In a saucepan combine ½ cup flour 4 cups chicken broth Bring to a boil, add more broth if it is too thick Add 2 cups half and half or 2 cups chicken broth Add 4 cups grated mozarella cheese Mix together: chicken gravy vegetables ricotta/parmesan cheese mixture Layer in a 13 x 9 pan in the following order: 3 times chicken gravy mixture noodles chicken mozarella cheese Cover and bake at 350 for 1 hour |
Medicine Lake Recipe Exchange > Main Dishes >