Drunken Chicken Ii Recipe For Lasagna

CHICKEN CHEESE LASAGNA

Steps:

• Heat butter in 2 qt saucepan over low heat until melted.
• Add garlic.
• Stir in flour and salt.
• Cook, stirring constantly until bubbly.
• Remove from heat and stir in milk and broth.
• Heat to boiling, stirring constantly.
• Stir in mozzarella, 3/4 cup Parmesan, onion, basil, oregano, parsley and pepper.
• Cook over low heat stirring constantly until cheese is melted.
• Spread 1/4 of the cheese sauce (about 1 1/2 cups) in ungreased 13x9 dish and top with 3 or 4 noodles (cooked or uncooked, your preference), overlapping if necessary.
• Spread 1/2 of the cottage cheese over noodles.
• Repeat with 1/4 of cheese sauce, 3-4 noodles, and remaining cottage cheese.
• Top with chicken, spinach, 1/4 of cheese sauce, remaining noodles, and remaining cheese sauce.
• Sprinkle with 3/4 cup Parmesan and 1/4 cup parmigiano-reggiano cheese.
• Cook uncovered at 350°F 20-30 minutes until nice and bubbly.
• Let stand 10 minutes before cutting.

CHICKEN LASAGNA

Steps:

• In a saucepan, saute onion and green pepper in butter until tender. Add mushrooms; cook until tender. Remove from the heat; stir in soup, milk, pimientos and basil. In a bowl, combine the chicken, American cheese, cottage cheese and 1/4 cup Parmesan cheese., Spread a fourth of the mushroom sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles, half of the chicken mixture and a fourth of the mushroom sauce. Repeat layers of noodles, chicken and mushroom sauce. Top with the remaining noodles and mushroom sauce., Sprinkle with parsley and remaining Parmesan. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until hot and bubbly. Let stand for 15 minutes before cutting.

CHICKEN LASAGNA II

Steps:

• Cook lasagna noodles in boiling salted water until al dente. Rinse with cool water, drain well.
• In a large skillet, cook and stir ground turkey or chicken, chopped onions and green pepper over medium heat until golden brown. Drain excess grease. Mix in cream of mushroom soup, cream of chicken soup, and evaporated skim milk. Cook mixture until it comes to a low boil.
• To assemble, in a buttered 13x9 inch casserole dish layer 1/2 cup of the sauce, 3 lasagna noodles, 1/2 cup of sauce, cottage cheese, one half of the shredded mozzarella cheese, 3 noodles, remaining sauce mixture. Finish with remaining shredded mozzarella cheese.
• In a preheated 350 degree F(175 degree C) oven bake for 45 to 60 minutes. Cook until heated through and bubbly. Let stand for 10 to 15 minutes before serving.

QUICK CHICKEN LASAGNA

Steps:

• Preheat oven to 375 degrees. Lightly coat a 12 by 8 inch pan with cooking spray.
• In a small bowl, beat ricotta, egg and pepper with a fork until well blended.
• Gently stir in garlic and oregano. Spread 1/4 c tomatoes over bottom of baking dish and place 3 noodles over sauce. Spread on half of the ricotta mixture, half the spinach, half of the chicken, half the remaining tomatoes, and half the provolone. Top with the remaining noodles, ricotta mixture, spinach, chicken, tomatoes, and provolone.
• Coat one side of a 14 inch long piece of aluminum foil with cooking spray. Lay the foil, sprayed side down, over lasagna and loosely seal the edges. Bake for about 45 minutes or until bubbling. Let sit for 5 minutes.

DRUNKEN CHICKEN II

Steps:

• 1. Wipe chicken with a damp cloth. Rub sherry into chicken cavity. Slice ginger root, cut scallion stalk in two then place inside cavity. 2. Put bird in a heatproof bowl and steam 1 hour (see HOW-TO, _Steaming). 3. Drain chicken, reserving liquid for stock. Let cool then quarter bird and sprinkle with salt. Place in a covered dish let stand overnight at room temperature. 4. Combine stock and remaining sherry and pour over chicken. Refrigerate, covered, overnight. Then with a cleaver, chop in 1 1/2- to 2-inch sections and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

CHICKEN LASAGNE

Steps:

• Cook the lasagne in boiling salted water until tender. (A little oil added to the water will prevent the sheets of pasta from sticking together.)
• Meanwhile, heat the oil in a saucepan and fry the onion until softened.
• Add the mushrooms and fry for a further 3 minutes.
• Stir in the spices, bay leaves, salt and pepper, then mix in the chicken (shredded or chopped).
• Dissolve the cornflour in the milk and add to the pan. Cook, stirring, until thickened.
• Drain the lasagne and spread out on paper towels
• Make alternate layers of lasagne and the chicken mixture in a baking dish.
• Combine the yogurt and cheese and spread over the top.
• Bake in a preheated moderately hot oven 200C (400F) Gas mark 6 for 30 minutes or until the top is golden brown.