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Wednesday, 06 February 2008

Welcome to the Gourmet Chicken Series. Today we bring you the the Italian dish that chefs from Rome to Venice said couldn't be done and was sacreligious. This Chicken Lasagne is the greatest taste sensation to ever grace the dinner table!

Whether it is pasta, lasagne or pizza, the recent addition of chicken to all these global favourite dishes has made a new favourite item on italian restaurant menus around the world.

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......

Chris Jacob is passionate about health, children and food. He established Gourmet Chicken so families are able to cook good, health and tasty dishes in very quick time. (Gourmet Chicken Recipes - Chicken Lasagne)

Posted by: Send a Meal AT 09:45 am   |  Permalink   |  0 Comments  |  Email
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