|
|
|
1 (2 1/2-3 pound) broiler fryer 6 cups water 1 teaspoon salt 1 garlic clove, minced 2 tablespoons melted butter 1 can cream of celery soup, undiluted 1/2 teaspoon oregano 1/4 teaspoon pepper 8 lasagna noodles, uncooked 1 (8-ounce) loaf process American cheese cut into 1/4-inch slices, divided 2 cups (8 ounces) shredded Mozzarella cheese, divided 2 tablespoons Parmesan cheese Place chicken, water, and salt in Dutch oven; bring to a boil. Cover, reduce heat and simmer 45 minutes or until tender. Drain, reserving broth, and let cool slightly. Bone and skin chicken, cutting in bite-size pieces. Cook garlic in butter over medium high heat 2 minutes, stirring constantly. Add soup and 3/4 cup reserved broth, oregano, and pepper. Cook lasagna noodles according to package directions in remaining broth, adding water if necessary; drain. Spoon small amount of sauce into a lightly greased 11x7- inch pan. Layer with half of each: noodles, chicken, sauce, cheeses. Repeat with noodles, sauce, and chicken. Bake at 350 degrees for 25 minutes; top with remaining cheese and bake an additional 5 minutes. Let stand 10 minutes. Yield: 6 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |