Oct 14 2014
I had smoked a chicken Sunday for my supper and pulled most
of the rest to use for tonight’s dish. I am still hampered by a bad leg and cannot
stand at the stove long so I am limited to what I can cook. I found out
yesterday from a MRI that I have a ruptured disc and a piece of it is against
my sciatic nerve causing the pain. The meds I am taking are not giving me much
relief. The Dr. called today and said they had me an appointment to see a
neurosurgeon Nov. 17th I said I didn’t know if I could take the pain
that long. I called the neurosurgeon today to see if I could get in any sooner.
Hope to hear something tomorrow.
If you already have shredded chicken on hand this is about
the easiest lasagna I ever made. Instead of tomato sauce this uses cream of
chicken soup, onions, green peppers and milk or cream for the sauce. For my
lasagna noodles I used ready to bake so didn’t have to boil any. The recipe was
from Betty Crocker; it called for 2 cups shredded mozzarella and one cup
shredded cheddar cheese. I used what I had on hand; 2 cups of 4 blend Mexican
and 1 cup mozzarella. I was generous in my measuring.
I forgot to add some parmesan to the layers so I added some parmesan,
Romano and Asiago to the top the last 20 minutes of cooking. I can see this
would make good Tex-Mex by just adding some mild or hot green chilies, chili
powder and cumin for Italian use Italian cheeses, oregano, basil and thyme. You
could use some ground beef too instead of the chicken.
Following the recipe it comes out pretty mild but very
tasty. I baked mine at 350 deg. for the 50 minutes and it was bubbly and
getting brown on top. I let it rest 10 minutes before serving. We had a small green salad and some toasted garlic bread.
I had some Vidalia onion salad dressing, fresh ground pepper and some dried
garlic flakes on my salad. This is a keeper recipe for something quick and
easy. It should serve six easily.
The chicken
My ingredients
Ready to bake
Resting
My salad
My supper
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