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
A Recipe for
Chicken Cacciatore Lasagne
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This Recipe for Chicken Cacciatore Lasagne is one of thousands in the Recipes-to-go Ethnic Cookbook.
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This is a recipe for Chicken Cacciatore Lasagne from the recipe cookbook of Recipes-to-go (Ethnic)
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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]
Serves: 8
Chicken Cacciatore Lasagne Recipe brought to you by Recipes To-Go