Chicken Lasagna
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Lasagne noodles
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1 - 8 ounce
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250 gr.
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cream of mushroom soup
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1 can, 10 ounce
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284 mL
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Milk
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1 cup
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chicken stock or canned broth
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1/2 cup
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fresh mushrooms, sliced
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1/4 pound
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125 gr.
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freshly ground black pepper
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1/2 tsp.
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poultry seasoning
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1/2 tbsp.
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Cream cheese, at room temperature
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1 -8 ounce
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250 gr.
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cottage cheese, any type
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1 carton - 8 ounce
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stuffed olives, chopped
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1/2 cup
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celery, chopped
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1/2 cup
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green pepper, chopped
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1/2 cup
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green onion, chopped
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4 tbsp.
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minced parsley
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4 tbsp.
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cooked chicken (or turkey), diced*
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4 cups
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fine dry bread crumbs
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1 1/2 cup
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melted butter
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4 tbsp.
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*One whole chicken breast yields about 1 1/2 cups meat
Cook the lasagna noodles in boiling water. While the lasagna is cooking, mix together the soup, milk, chicken stock, mushrooms and seasoning in a medium saucepan. Heat to boiling. Remove from the heat and set aside. Drain the lasagna and set aside.
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Beat together the cream cheese and cottage cheese until well blended. Stir in the olives, celery, green pepper, green onions, and parsley. Set aside.
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Heat oven to 375°F. Grease 9x13 pan. Place half of cooked noodles in dish. Top with half of the cheese mixture, half the cooked chicken (or turkey) and half soup. Repeat layers. Combine the crumbs with melted butter and sprinkle over all. Bake until bubbly and lightly browned - about 40 minutes.
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* You can substitute grated Monterey Jack cheese for topping.
* Double the recipe for company, and it serves 14 good size portions.
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Philip Ashdown - Div. 4, from "Super Tasting Allstar Recipes" from the parents, students and teachers of Langley Fundamental Middle School, Langley, BC, Canada.
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