The Cooking Corner

by Elisabeth Soubry

Prep time: 15 minutes
Cook time: 45 minutes
Cook temp. : 375 F

Ingredients :
• 3 skinless, boneless chicken breast halves
• 9 uncooked lasagna noodles
• 1 cube chicken broth
• 1/4 cup hot water
• 1 (8 ounce) package cream cheese, softened
• 3-4 cups shredded mozzarella cheese
• 1 large jar spaghetti sauce
(try 4 cheese sauce for extra creaminess)

1. Place chicken breasts in a pan with enough
water to barely cover them. Cover and boil at high heat for 20 minutes or until the middle is white.
2. While the chicken cooks, bring a large pot of salted water to boil. Cook lasagna noodles until al dente (8-10 min). Drain, rinse with cold water and pat dry.
3. In a medium sized bowl, shred chicken with a fork, add chicken broth, hot water, warm cream cheese and 1 cup of shredded mozzarella.

Layers
– Tomato sauce (1/3 of jar)
– Noodles (3, side by side)
– Chicken mixture (2/3 of it) + Tomato sauce (1/3 of jar)
– Noodles (3, side by side)
– Chicken mixture (what’s left) + 1 cup of mozzarella
– Noodles (3, side by side)
– Tomato sauce (1/3 of jar)
– 2 cups mozzarella

 

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