Chicken Lasagna, French bread, Tossed Salad

Chicken lasagna is a favorite around here. Easy to throw together, great way to use up leftover roast chicken, and it tastes great! I got this recipe from the Gift Dept Mgr. at Better Book Room, Kay Decker, back in the early 90's.

Chicken Lasagna

8 oz lasagna noodles (I use the no boil kind)
1/2 cup onion, diced
1/2 cup diced green bell pepper
3 Tbl butter
1 can crm chicken soup (I use homemade crm of mushroom)* Recipe to follow
1/3 cup milk
1/2 tsp dried basil
24 oz carton cottage cheese
2 cups diced,cooked chicken
2 cup shredded cheddar cheese
1/2 cup grated parmesan cheese

In large skillet, saute onion and bell pepper in butter til tender. Stir in soup,, milk, and basil.

lay half the noodles in a 13x9 in. baking dish. Top with half each of the sauce, cottage cheese, chicken, and cheeses. Repeat layers. Bake in a 350 degree oven 45 minutes.

Cream of Mushroom Soup Cubes
This recipe came from my friend Gwen's web site. Gwen's Nest.

2 Tbl butter
1 lb fresh mushrooms
2 tsp lemon juice
1 tsp worcestershire sauce
2 tsp minced onion
1 tsp dried thyme
1 bay leaf
1 tsp salt
1/2 tsp pepper

Chop mushrooms in small pieces. Saute in the butter. Add remaining ingredients. Cook down until moisture is absorbed. Scoop into flat log shape, cut into 12 cubes. Freeze in wax paper until solid. Store in airtight container in freezer.

To make soup: In skillet, melt 2 Tbl butter, stir in 1/4 cup flour until smooth paste forms. Then stir in 1 cup of milk and one mushroom cube. Stir until slightly thickened. Use in recipes calling for cream of Mushroom soup.

Bread Machine French Bread

I got this recipe from my Sister-in-law, Laura, several years ago. I break out the bread machine a couple times a month to make these loaves. You can use straight bread flour, or I sometimes mix it up and use part whole wheat or rye flour.

1 1/4 cup warm water
2 tsp sugar
1 tsp salt
3 1/2 cups bread flour (AP works as well)
1 1/2 tsp yeast
1 Tbl corn meal
Glaze: 1 egg, 1 Tbl water

Place 1st 5 ingredients in bread machine in order given.Select dough setting. Let it go. When setting is complete, turn onto a lightly floured surface and divide in half. Roll each portion into a 10x8 inch rectangle. Roll up jelly roll style. Place seam side down on a lightly greased baking sheet sprinkled with the cornmeal. With a sharp knife, put 3-4 shallow slashes into the tops of each loaf. Combine egg and water, brush on loaves. Cover and let rise in a warm place until doubled, about 1 hour. Remove covering and bake at 375 20-25 minutes.

Tossed Salad

Pretty much anything you have on hand and like in your salad goes. We like romain lettuce, fresh spinach leaves, grated carrot, diced red onion, sliced fresh mushroom,cucumber is available. Dressing of choice, croutons and sunflower kernals.