Hoopla chicken lasagna
15 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Creamette Lasagna, cooked and drained (1 lb) |
| 1 | cup | Chopped onion |
| 2 | Garlic cloves, chopped | |
| 2 | tablespoons | Margarine or butter |
| 2 | cans | Classico Pasta Sauce, any flavor (26 oz) |
| ½ | cup | Water |
| 1 | can | Chopped green chilies, drained (4 oz) |
| 1 | teaspoon | Ground cumin |
| 1 | pack | Cream cheese, softened (8oz) |
| 2 | teaspoons | Wyler's or Steero Chicken Flavor Instant Bouillon |
| 3 | cups | Chopped cooked chicken |
| 4 | cups | Shredded mozzarella cheese |
| ¾ | cup | Chopped celery |
Directions
Preheat oven to 375'F. In Dutch oven, over medium heat, cook onion and garlic in margarine until tender. Stir in pasta sauce, water, chilies and cumin. Bring to a boil; reduce heat and simmer 10 minutes. In bowl, beat cream cheese with bouillon until fluffy. Stir in chicken, 1 cup mozzarella and celery. On bottom of greased 15x9" baking dish, spread ¾ cup sauce. Top with half each of the lasagna, chicken mixture, sauce and 1½ cups mozzarella. Repeat layering, ending with sauce. Cover; bake 45 minutes or until hot and bubbly. Uncover.
Top with remaining 1 ½ cups mozzarella. Bake 5 minutes longer.
Refrigerate leftovers. Submitted By MICHAEL ORCHEKOWSKI On 08-14-95