1/4 cup margarine -- melted
2 cloves garlic -- crushed
1/2 cup unbleached flour
1 tsp salt
2 cup skim milk -- at room
1 temperature
2 cup chicken broth
2 cup mozzarella cheese --
1 shredded
1/2 cup parmesan cheese
1/2 cup onions -- chopped
1 tsp basil
1/2 tsp oregano
1/4 tsp white pepper
10 noodles
1 16 oz pkg
2 cup chicken -- cut up/cooked
2 10 oz pkgs
1/2 cup parmesan cheese
1 fat-free cottage cheese
1 spinach -- chopped
Directions
Preheat oven at 350. Heat margarine in saucepan over low heat until
melted; add garlic. Stir in flour and salt. Cook, stirring
constantly, until bubbly. Remove from heat; stir in milk and broth.
Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir
in mozzarella cheese, 1/2 cup Parmesan cheese, onion, basil, oregano,
and pepper. Cook over low heat, stirring constantly, until mozzarella
cheese is melted. Spread 1 1/2 cups of the cheese sauce in unprepared
rectangular pan; top with 4 noodles uncooked, overlapping if
necessary. Spread half cottage cheese over noodles. Repeat with 1/4
cheese sauce, 4 noodles and remaining cheese. Top with chicken,
spinach, 1/4 cheese sauce, remaining noodles and remaining cheese
sauce. Sprinkle with 1/2 cup Parmesan cheese. Bake uncovered until
noodles are done, 35 to 40 minutes.
Recipe By : Betty Crocker's Great Chicken Recipes
From: Terri Woltmon
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus
Date: 04-15-94 (20:09) Num (4) Cooking
Servings: 12 servings
Chicken Cheese Lasagna Recipe brought to you by Recipe Ideas
Categories: Cheese; Chicken; Italian; Lasagna; Pasta
The History of Recipes
We are able to read the history of `recipes` way back into distant history, in fact as far into history as the early Egyptians, and possibly even further. In practice though, mostly, these old cookbooks were just very simple pictorial instructions for food preparation.
As we move into The time of the romans around 25BC a roman called Apicius assembled a few documents showing how to cook the recipes cooked by wealthy Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. This early Roman chef recounts how the early Romans used many different herbs, including a few you will know such as bay, fennel and parsley. During the next few centuries, the upper-class families of Wesstern Europe strove to serve up the most exotic banquets, and because of this chefs and their collection of recipes were highly sought after. However, it wasn`t until the 19th century that fine cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, verifying, and writing down the recipes that were being prepared for the better households. By the advent of the 20th century, cookery publications were greatly in demand mostly due to higher levels of literacy, increased leisure time and being a little richer. |
We hope you enjoy this Chicken Cheese Lasagna recipe.
