CHICKEN CACCIATORE LASAGNA
1 tablespoon olive or vegetable oil
2 large green peppers, sliced into thin rings
1 lb. boneless, skinless chicken breast tenders, cut into thirds
1/2 teaspoon garlic salt
3 cups (about 28 oz. jar) spaghetti sauce
12 pieces oven ready (no boil) lasagna noodles, uncooked
2 cans (4 oz. each) sliced mushrooms, drained
4 cups (16 oz.) shredded part-skim mozzarella cheese
Heat oven to 350 degrees F.
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 in skillet until no longer pink.
Meanwhile, in 13x9x2-inch baking dish, spread 1/2 cup spaghetti sauce.
Place 3 pieces uncooked pasta crosswise in dish. Pieces should not overlap or touch side of pan since they will expand when baked. 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.
Repeat layers 2 more times. Top with remaining 3 pasta pieces.
Spread remaining sauce on top, covering pasta completely. Cover with foil.
Bake 30 minutes; remove foil. Sprinkle with remaining 3 cups mozzarella; bake 15 minutes or until hot and bubbly. Let stand 10 minutes before cutting.
For best results, use American Beauty, Ronzoni, San Giorgio pasta.
Makes 8 to 10 servings
From: Vicki,La - 09-20-97
1 tablespoon olive or vegetable oil
2 large green peppers, sliced into thin rings
1 lb. boneless, skinless chicken breast tenders, cut into thirds
1/2 teaspoon garlic salt
3 cups (about 28 oz. jar) spaghetti sauce
12 pieces oven ready (no boil) lasagna noodles, uncooked
2 cans (4 oz. each) sliced mushrooms, drained
4 cups (16 oz.) shredded part-skim mozzarella cheese
Heat oven to 350 degrees F.
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 in skillet until no longer pink.
Meanwhile, in 13x9x2-inch baking dish, spread 1/2 cup spaghetti sauce.
Place 3 pieces uncooked pasta crosswise in dish. Pieces should not overlap or touch side of pan since they will expand when baked. 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.
Repeat layers 2 more times. Top with remaining 3 pasta pieces.
Spread remaining sauce on top, covering pasta completely. Cover with foil.
Bake 30 minutes; remove foil. Sprinkle with remaining 3 cups mozzarella; bake 15 minutes or until hot and bubbly. Let stand 10 minutes before cutting.
For best results, use American Beauty, Ronzoni, San Giorgio pasta.
Makes 8 to 10 servings
From: Vicki,La - 09-20-97
MsgID: 3158858
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - July 2016 Daily Re...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - July 2016 Daily Re...
Board: Daily Recipe Swap at Recipelink.com
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modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
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notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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