Hoopla chicken lasagna

Yield: 15 servings

Measure Ingredient
1 pack Creamette Lasagna, cooked and drained (1 lb)
1 cup Chopped onion
2 \N 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

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

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