Here you go Billy, even though you were just whining about too many recipes!!
I am not quite sure on the scale of the current recipe. If I remember right it makes two 8x8 recipes - not deep and there is extra sauce - the kids love it on rice or potatoes.
* Exported from MasterCook *
Chicken Cordon Bleu Lasagna
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Main Dish Main Dish Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pound boneless skinless chicken breast
1/2 cup chicken broth
1 pound lasagna noodles
1 teaspoon salt
1 tablespoon vegetable oil
8 ounces ham -- shredded
parsley
1 1/8 cup butter
11 tablespoons all-purpose flour
3 cups milk
2 1/4 cups half and half
1 1/2 cup chicken broth
2 1/4 cups grated Parmesan cheese
1 teaspoon salt
Cook chicken in pan or Dutch oven with 1/2 cup broth and small amount of
water. Cool and cut into bite size pieces. Save broth. Cook lasagna
noodles with salt and oil. Drain and spread on waxed paper. Melt butter,
add flour, cook and stir slowly; add milk, half and half, and broth.
Cook until boiling, stirring constantly. Add cheese and parsley.
Grease Pans. Spread a little sauce on bottom of pan and layer noodles
(about 6), sauce, chicken, and ham. Repeat 3 times ending with sauce.
Bake at 350 F. for 30 minutes uncovered.
- - - - - - - - - - - - - - - - - - -
NOTES : Makes a 9x13 and an 8x8 pan. One to eat, one for the
freezer.
Use Barilla ready to cook/no boil lasagna noodles to make
it easier.
I am not quite sure on the scale of the current recipe. If I remember right it makes two 8x8 recipes - not deep and there is extra sauce - the kids love it on rice or potatoes.
* Exported from MasterCook *
Chicken Cordon Bleu Lasagna
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Main Dish Main Dish Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pound boneless skinless chicken breast
1/2 cup chicken broth
1 pound lasagna noodles
1 teaspoon salt
1 tablespoon vegetable oil
8 ounces ham -- shredded
parsley
1 1/8 cup butter
11 tablespoons all-purpose flour
3 cups milk
2 1/4 cups half and half
1 1/2 cup chicken broth
2 1/4 cups grated Parmesan cheese
1 teaspoon salt
Cook chicken in pan or Dutch oven with 1/2 cup broth and small amount of
water. Cool and cut into bite size pieces. Save broth. Cook lasagna
noodles with salt and oil. Drain and spread on waxed paper. Melt butter,
add flour, cook and stir slowly; add milk, half and half, and broth.
Cook until boiling, stirring constantly. Add cheese and parsley.
Grease Pans. Spread a little sauce on bottom of pan and layer noodles
(about 6), sauce, chicken, and ham. Repeat 3 times ending with sauce.
Bake at 350 F. for 30 minutes uncovered.
- - - - - - - - - - - - - - - - - - -
NOTES : Makes a 9x13 and an 8x8 pan. One to eat, one for the
freezer.
Use Barilla ready to cook/no boil lasagna noodles to make
it easier.
Erin
Mom to three wonderful 7th graders!
The time is flying by.
Mom to three wonderful 7th graders!
The time is flying by.