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,
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.