Featured Pinch Tips Video
- 3 lb
- chicken breast, diced
- lasgana noodles, cooked & drained
- 2 pkg
- frozen normandy vegetable mix
- 12 oz
- tub ricotta cheese
- 1 c
- sour cream
- 2 can(s)
- (10 oz) cream of mushroom soup
- 1 c
- parmesan, grated
- 3 c
- shredded cheddar
- 3 c
- shredded mozzerella
- garlic & herb seasoning (i use mrs. dash)
- fresh ground black pepper
- seasoning salt
1Season chicken breast cubes with garlic & herb seasoning, pepper & seasoning salt. Brown & sit aside to cool.
2Mix ricotta, sour cream, eggs, parmesan, 1.5 cups of shredded cheddar. Season with more garlic & herb Mrs. dash & salt/pepper.
3Steam the frozen vegetables till slightly tender (not mushy) & drain.
4Start with a layer of cheese sauce in the bottom of a DEEP lasagna pan (at least 9x13).
5Next add layer of three noodles, sauce, chicken pieces, vegetables, shredded mozzerella. Repeat till used up ending in using the last 1.5 cups of the shredded cheddar for the top.
6Bake at 350 till browned slightly.
7Served this with a salad & garlic bread. Typical & easy.