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CHICKEN LASAGNA
Lois Higgins
                Oil Capital China Painters
Ingredients
6 chicken breasts (use thighs and legs if you like dark meat)
  OR   1 whole chicken
1 onion (chopped)
3 stalks celery (chopped)
1 green pepper (chopped)
 
Place chicken breast, onion, , 1 green pepper and celery in pan and cover with water.  Cook until chicken is fork tender (done).  Take out chicken and vegetables and cut chicken into bite size pieces.
 
Quick Sauce:
1 large jar of thick spaghetti sauce with garlic
1 small box sliced fresh mushrooms
1 tablespoon dried or fresh chopped basil
1 tsp celery salt
1 tsp black pepper
1 tsp garlic (chopped very fine)
1 tsp. Italian Seasoning
 
While chicken is cooking prepare
Boil 1 box of lasagna noodles until tender and drain.
 
Assemble lasagna
Place lay of ingredients in this order in a 9 x 13 inch glass baking dish.   Sauce, noodles, chicken and ½ cup Mozzarella Cheese.  Repeat making a second layer.  Now bake.
 
BAKE:  350˚, 40 minutes
 
Last 15  minutes of baking, sprinkle 1 cup grated Mozzarella Cheese over top of lasagna and place back in oven to melt and cheese begins to turn golden brown.
 

This recipe can be made ahead of time, if refrigerated at 15 minutes to the baking time.
Subject: Story of the Casserole

    My first china painting teacher was Doris Harris.  She had given me a Christmas Card (and probably a small gift) during my December in Class-1984 or 85.  She then started talking about the founding of Oil Capital China Painters.  She explained that there was a need to have a "night club" for those ladies who worked during the day.  She consulted with Pauline Salyer who advised "if you feed them, they'll come".  So they
held an organizational meeting and the Chicken Casserole was served. (It must have been good because Oil Capital is still going strong).  I wrote the recipe on the back of the Christmas Card that she gave me and have made it several times when I needed something to take to an event.  



chicken lasagna.doc (DOC — 26 KB)







Nadine King’s Chicken Cornbread Casserole
 
 
Boil 1 chicken with about ¼ cup onion and one bay leaf.  Reserve 1 cup broth.
 
Saute 1 chopped onion in ½ cube butter.  Add:
 
1 can cream of chicken soup
1 can cream of celery soup
1 small can chopped green chilies
1 c. chicken broth.
 
Simmer.
 
Bake 1 box Jiffy cornbread.  Mix according to directions on box. Pour into 9” x 13” pan.  Will be very thin so watch carefully.  Bake until done but not brown.
 

Place chicken (removed from the bone) on top of the cornbread.  Pour soup mixture on top of chicken.  Top with grated cheddar cheese.  Bake at 350 degrees until bubbly.
     submitted by Lois Higgins












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