Friday, April 23, 2010

~Three-Cheese Chicken Lasagna~

As you may know, I am a self-proclaimed "recipe thief." I like to recreate our favorite meals from restaurants so we can have them at home, but it takes trial and error to figure it out using taste alone.

"Holly's Country Cookin'" has been a staple in our diet since we've lived in Conway. It's a comfort-food, lunch-only, pick-your-main-dish-and-two-vegetables and get-a-big-ole- roll-with-honey, type of place. It is almost always full, but the line extends out of the door on "Three Cheese Chicken Day" as it's referred to.

This is one I'm still tweaking. Sean loves it, and my second helping today told me I really like it too, but there's something different from Holly's and I haven't figured out what it is. It is still delicious, though, and I'll post revisions when I get around to trying it again.

8oz lasagna, about 8-10 noodles
3-4 chicken breasts, cooked and shredded, reserve 1/2 cup of broth from boiling chicken
6-8 oz ricotta cheese
6 0z shredded Parmesan cheese
8 oz Pizza Blend shredded cheese, cheddar and mozzarella
1/2 onion, chopped in processor
1 green bell pepper, chopping in processor
1 tsp minced garlic
1 can Cream of Chicken soup
2 tbs butter
1/2 tsp fresh or dried basil
1 tsp fresh or dried parsley
1/2 tsp dried oregano
1/3 cup milk
salt and pepper to taste

Boil lasagna noodles in large pot until soft, according to package directions or a minute or two longer. In skillet, saute chopped onion, bell pepper, and garlic in butter until soft, 5-7 minutes.

Add herbs, 1/2 of the parmesan cheese, cream of chicken soup and milk and lower heat to low simmer. Add the shredded chicken to the sauce mixture.

{Yes, I'm the messiest cook in America}

In 13x9 inch pan sprayed with non-stick cooking spray, place one layer of noodles, spoon on half of sauce/chicken mixture, then dot with ricotta cheese. Sprinkle with Pizza Blend shredded cheese.

Repeat layer until all ingredients are used and top with thin layer of Parmesan cheese. Pour 1/2 cup chicken broth over casserole to moisten. Bake at 350 degrees for 30-45 minutes.

Mangia, Mangia!


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