October 26, 2004

Chicken Lasagne

MENU:
Chicken Lasagne, leftover fruit salad

RECIPE:
Chicken Lasagne (serves four)
1/2 medium onion, chopped
4 large button mushrooms, sliced
2 cans cream of mushroom soup
1/2 split chicken breast, boneless, cooked and cut into strips
4 lasagne noodles, cooked and drained
4 handfuls of fresh spinach, torn
6 slices of cheddar cheese
Saute the onions until soft. Add the mushrooms and soup. Heat thoroughly. Layer the ingredients in a loaf pan: 1 noodle, half of the chicken, 1/3 of the soup mixture, 1 noodle, 2 handfuls of spinach, 3 cheese slices, 1 noodle, remaining chicken, 1/3 of the soup mixture, 1 noodle, 2 handfuls of spinach, remaining soup mixture, 3 cheese slices. Heat in the oven at 350 degrees until hot and bubbly.


REVIEW:
According to my daughter, I couldn't have made a more disgusting meal if I had purposely tried :-( She acted like I took every food that she hates (chicken, mushrooms, soup, cheddar cheese, spinach, onions) and put them in a pan together. Well, okay, so I did- but not intentionally. I thought the lasagne was delicious and so did my son. My husband commented that it "needed something" although he ate a rather large helping and took the leftovers for lunch today so it can't have been all that bad!

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