12 pieces oven ready lasagne uncooked
1 tbsp olive or vegetable oil
2 large green peppers sliced into thin rin, gs
1 lb chicken breast tenders (boneless, s, kinless) cut
1/2 tsp garlic salt
3 cup spaghetti sauce
1 1/2 cup sliced mushrooms, drained
16 oz part-skim mozzarella cheese shredd, ed
Directions
1.Remove 12 pieces of pasta from package. Heat oven to
350 F.
2.In large skillet over medium heat, heat oil; add green pepper. Cook
until tender, turning occasionally, about 15 minutes; remove from
skillet. Sprinkle chicken with garlic salt; cook until no longer pink.
3.Meanwhile, in 13x9x2-inch baking dish, spread 1/2 cup spaghetti
sauce.
4.Place 3 pieces uncooked pasta crosswise in dish. Pieces should not
overlap or touch side of pan since they will expand when baked.
5.Spread about 2/3 cup sauce over pasta, covering pasta completely.
Layer one-third each green pepper rings, chicken and mushrooms over
sauce. Sprinkle with
1 cup mozzarella cheese.
6.Repeat steps 4 and 5 TWO more times. Top with remaining 3 pasta
pieces. Spread remaining sauce on top, covering pasta completely.
Cover with foil.
7.Bake 30 minutes; remove foil. Sprinkle with remaining cheese; bake
15 minutes or until hot and bubbly. Let stand 10 minutes before
cutting. 8 to 10 servings.
[Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted
courtesy of the Hershey Kitchens.]
[Meal-Master format courtesy of Karen Mintzias]
Servings: 8 servings
Chicken Cacciatore Lasagne Recipe brought to you by Recipe Ideas
Categories: Chicken; Italian; Pasta; Poultry
The History of Recipes
Experts have found proof that recipes existed back into antiquity, at least as far into history as the Egyptians, and possibly even further. Interesting though that maybe, in the main part, these ancient records were just very basic hieroglyphic recipes for food preparation.
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We hope you enjoy this Chicken Cacciatore Lasagne recipe.
