Friday, 29 October 2010
We've invited the missionaries from our church over for supper tonight and I've made a delicious Chicken Lasagne . . . but shhh . . . don't tell them, I want it to be a surprise!!
I do love having these young lads over and spoiling them from time to time. They're far away from kith and kin, and it's nice to be able to do something kind for them and to treat them like the special people that they are.
They spend all their days . . . often, well into the evening, traipsing the streets, knocking on doors and sharing the Gospel with whomever will listen . . . sometimes people aren't very nice to them.
They have to have thick skins and to not let it bother them. They also have to really believe in what they are doing and work in faith.
Anyways, they give up two years of their lives to serve the Lord at a time when most young people are going out and having lots of fun. They also pay for the priveledge of doing so out of their own pockets, and they work really hard and that's why I like to spoil them.
They always bring a special spirit when they come to our home as well, which is really nice.
I couldn't take any pictures of it cut into, coz well . . . they're not here yet, but trust me . . . it's scrummy.
Delicious layers of lasagna noodles, cooked chicken, a rich sauce and and two scrummy layers of cheeses chock full of lovely stuffed olives, onions, peppers and parsley.
What more can I say, but THIS IS VERY TASTY!! And it needn't be very high in calories either if you use low fat everything.
I'll be serving it up with some tasty artichoke garlic bread that I like to make and a nice mixed salad, and for dessert, well you'll have to wait until tomorrow to find that out!
More of a layered casserole than a lasagne, but delicious whatever you call it. Easy, quick and oh so tasty.
8 ounces lasagne noodles (I use the fresh ones, if you are using regular ones, you may
need to cook them first)
1 can of condensed cream of chicken soup (Batchelors over here in the UK, Campbells in North America)
1 soup tin of chicken stock
8 ounces of cottage cheese, drained (1 cup)
6 ounces of cream cheese
4 ounces of sour cream (1/2 cup)
4 ounces of mayonnaise (1/2 cup)
1 small onion, peeled and chopped
1/2 of a green pepper, finely chopped
a small handful of pimento stuffed olives, finely chopped
a small handful of flat leaf parsley, finely chopped
1 pound of cooked chicken meat, chopped
2 ounces fine dry bread crumbs (1/2 cup)
1 TBS butter melted
salt and pepper to taste
Preheat the oven to 190*C/375*F/ gas mark 5. Butter a 9 by 13 inch lasagne dish and set aside.
Whisk together the stock and soup, seasoning lightly, depending on how salty your chicken stock is. Set aside.
Stir together the cottage cheese, cream cheese, sour cream, mayonnaise, onion, green pepper, olives and parsley, mixing all together well. Again season to taste with salt and pepper. Set aside.
Put a spoonful of the chicken soup into the bottom of the lasagne dish swirling it to coat lightly. Lay in a layer of lasagne noodles. Cover with half of the cheese mixture, half of the chicken and half of the soup mixture. Repeat layers, ending with soup on top. Mix the bread crumbs with the melted butter and then sprinkle evenly over top of all. Bake for 25 to 30 minutes until bubbly, lightly browned and heated through. Delicious!