Post by JJ Judkins on Jun 19, 2006 14:57:46 GMT -6
GOLDEN-CRUSTED CHICKEN-ASPARAGUS
LASAGNA
Lasagna lovers, here's a new one for you. It's creamy and delicious!
9 uncooked lasagna noodles (9 ounces)
2 pounds asparagus, cut into 2-inch pieces
1 tablespoon olive or vegetable oil
1/2 teaspoon lemon pepper seasoning salt
3 tablespoons butter or margarine
1/4 cup Gold Medal® all-purpose flour
1 can (14 ounces) chicken broth
1/2 cup milk
2 teaspoons fresh marjoram leaves or 1/2 teaspoon dried marjoram
leaves
2 cups diced cooked chicken
1/2 cup roasted red bell peppers, from 7-ounce jar, drained and
chopped
3/4 cup shredded Parmesan cheese
2 cups shredded mozzarella cheese (8 ounces)
1/2 cup whipping (heavy) cream
Heat oven to 350ºF. Grease rectangular baking dish, 13x9x2 inches.
Cook and drain noodles as directed on package.Heat 5 cups water to
boiling in 3-quart saucepan. Add asparagus; heat to boiling. Boil 3 to 4
mins or until crisp-tender; drain. Place asparagus in bowl. Toss with
oil and lemon pepper seasoning salt.Melt butter in 2-quart saucepan over
medium heat. Stir in flour. Cook 1 min, stirring constantly. Stir in
broth, milk and marjoram. Heat to boiling, stirring constantly. Stir in
chicken, 1/4 cup of the bell peppers and 1/2 cup of the Parmesan cheese.
Cook about 2 mins or until hot.Spread about 1/2 cup of the chicken
mixture in baking dish. Top with 3 noodles, 1 1/2 cups chicken mixture,
half of the asparagus and 1 cup of the mozzarella cheese. Repeat layers,
starting with noodles. Top with remaining 3 noodles.Beat whipping cream
in chilled small bowl with electric mixer on high speed until stiff
peaks form. Spread over top of lasagna. Sprinkle with remaining 1/4 cup
bell peppers and 1/4 cup Parmesan cheese. Bake uncovered 40 to 45 mins
or until hot in center and top is golden brown. Let stand 10 mins before
cutting.
Makes 8 servings
1 Serving: Cals 425 (Cals from Fat 210 ); Total Fat 22 g (Sat Fat 12 g);
Chol 80 mg; Sod 710 mg; Total Carb 27 g (Dietary Fiber 2 g); Protein 29
g% Daily Value: Vitamin A 36 %; Vitamin C 28 %; Calcium 38 %; Iron 12 %
Exchanges: 1 1/2 Starch; 3 Medium-Fat Meat; 1 Fat
LASAGNA
Lasagna lovers, here's a new one for you. It's creamy and delicious!
9 uncooked lasagna noodles (9 ounces)
2 pounds asparagus, cut into 2-inch pieces
1 tablespoon olive or vegetable oil
1/2 teaspoon lemon pepper seasoning salt
3 tablespoons butter or margarine
1/4 cup Gold Medal® all-purpose flour
1 can (14 ounces) chicken broth
1/2 cup milk
2 teaspoons fresh marjoram leaves or 1/2 teaspoon dried marjoram
leaves
2 cups diced cooked chicken
1/2 cup roasted red bell peppers, from 7-ounce jar, drained and
chopped
3/4 cup shredded Parmesan cheese
2 cups shredded mozzarella cheese (8 ounces)
1/2 cup whipping (heavy) cream
Heat oven to 350ºF. Grease rectangular baking dish, 13x9x2 inches.
Cook and drain noodles as directed on package.Heat 5 cups water to
boiling in 3-quart saucepan. Add asparagus; heat to boiling. Boil 3 to 4
mins or until crisp-tender; drain. Place asparagus in bowl. Toss with
oil and lemon pepper seasoning salt.Melt butter in 2-quart saucepan over
medium heat. Stir in flour. Cook 1 min, stirring constantly. Stir in
broth, milk and marjoram. Heat to boiling, stirring constantly. Stir in
chicken, 1/4 cup of the bell peppers and 1/2 cup of the Parmesan cheese.
Cook about 2 mins or until hot.Spread about 1/2 cup of the chicken
mixture in baking dish. Top with 3 noodles, 1 1/2 cups chicken mixture,
half of the asparagus and 1 cup of the mozzarella cheese. Repeat layers,
starting with noodles. Top with remaining 3 noodles.Beat whipping cream
in chilled small bowl with electric mixer on high speed until stiff
peaks form. Spread over top of lasagna. Sprinkle with remaining 1/4 cup
bell peppers and 1/4 cup Parmesan cheese. Bake uncovered 40 to 45 mins
or until hot in center and top is golden brown. Let stand 10 mins before
cutting.
Makes 8 servings
1 Serving: Cals 425 (Cals from Fat 210 ); Total Fat 22 g (Sat Fat 12 g);
Chol 80 mg; Sod 710 mg; Total Carb 27 g (Dietary Fiber 2 g); Protein 29
g% Daily Value: Vitamin A 36 %; Vitamin C 28 %; Calcium 38 %; Iron 12 %
Exchanges: 1 1/2 Starch; 3 Medium-Fat Meat; 1 Fat