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Cassaroles & Main Dishes
Chicken Lasagna
Sharon Mowery
Sauce:
1
2
2
1
/2 cup chopped Onion
Tbsp Butter
/3 cup Milk
0-3/4 oz can Creamy Chicken Mushroom Soup
8
1
8
2
1
1
oz pkg Lasagna Noodles, cooked
6 oz Cottage Cheese
oz pkg Cream Cheese, cut into 1/2-in. Cubes
-1/2 cups cubed, cooked Chicken
2 oz. (3 cups) shredded Cheddar Cheese
/4 cup grated Parmesan Cheese
Heat oven to 350°. In large skillet, saute onion in butter until
tender. Stir in soup and milk. Spread enough sauce to lightly
cover bottom of 9 x 13 x 2 in. pan. Layer 1/3 of noodles, cottage
cheese, cream cheese, chicken, sauce and cheddar cheese in
that order; repeat twice more. Sprinkle top with Parmesan
cheese. Bake 50 to 60 minutes.
Lasagna can be assembled a day ahead, refrigerated and baked
the next day.
Breast of Chicken Scala
Meg Buck
3
2
1
1
1
1
1
whole Chicken Breasts, skinned, boned & halved
tbsp Flour
/4 cup Butter
can Condensed Beef Bouillon, undiluted
/2 cup Sour Cream
tsp Salt
/4 tsp Pepper
Sprinkle chicken with flour. Saute in butter about 15 minutes.
Add bouillon, simmer uncovered about 45 minutes. Stir in sour
cream, salt, and pepper. Simmer 10 minutes. Remove meat to
serving dish. Stir sauce in pan to mix well. Strain over chicken.
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