August 1, 2010

Chicken Chili Lasagna

2 pkgs. (3oz)each. cream cheese, softened
1 medium onion, chopped
8 green onions, chopped
2 cups (8oz) shredded Mexican cheese blend
2 garlic cloves, minced
3/4 tsp. ground cumin
1/2 tsp. minced fresh cilantro
3 cups cubed cooked chicken
1/4 cup butter or margarine
1/4 cup all purpose flour
1 1/2 cups chicken broth
1 cup(4oz) shredded Monterey Jack cheese
1 cup(8oz)sour cream
1 can(4oz) chopped green chilies, drained
1/8 tsp. dried thyme
1/8 tsp. salt
1/8 tsp. pepper
12 flour tortillas (6 inch) halved

     In a mixing bowl, combine cream cheese, onions, 1-1/2 cups Mexican cheese blend, garlic, 1/4 tsp. cumin and cilantro. Stir in chicken;set aside. In a saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
     Remove from the heat. Stir in Monterey Jack cheese, sour cream, chilies, thyme, salt pepper and remaining cumin. Spread 1/2 cup of the cheese sauce in  a greased 13 x 9 baking dish.
    Top with 6 tortilla halves, 1/3 of the chicken mixture and a fourth of the cheese sauce. Repeat tortilla, chicken and cheese sauce layers twice. Top with remaining tortilla, cheese sauce and Mexican cheese.
    Cover and bake at 350 F. for 30 minutes. Uncover; bake 10 minutes longer. Let stand 5 minutes before cutting.
Serves 12

German Lasagna

3/4 cup butter or margarine
3/4 cup all purpose flour
1 T. beef bouillon granules
2 tsp. onion salt
2 tsp. pepper, divided
1/2 tsp. white pepper
2 1/4 cups milk
1 can(14 1/2oz) chicken broth
1 lb. smoked kielbasa, chopped
2 eggs
1 carton(12oz) small curd cottage cheese
9 lasagna noodles, cooked and drained
1 jar(16oz) sauerkraut
2 cups.(8oz) shredded Monterey Jack cheese

In a saucepan, melt butter. Stir in flour, bouillon, onion salt, 1 tsp. pepper and white pepper if desired until smooth. Gradually stir in milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add sausage;heat through. Combine eggs, cottage cheese and remaining pepper, cottage cheese and remaining pepper. Spread 1 cup sausage mixture in a greased 13 x 9 inch. baking dish.
  Layer with 3 noodles, a third of the sausage mixture, half of the cottage cheese mixture and sauerkraut and 3/4 cup Monterey Jack. Repeat layers.
  Top with remaining noodles and sausage mixture(dish will be full). Cover and bake at 350 F. for 50-60 minutes or until bubbly. Sprinkle with remaining Monterey Jack. Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting.

Serve 12

Avocado Chicken Casserole

1/4 cup. butter or margarine
1/4 cup. all purpose flour
1/2 tsp. salt
1/4 tsp.garlic powder
1/4 tsp.onion powder
1 tsp.dried basil
1 tsp. marjoram
1 tsp.thyme
1 1/2 cups. milk
1 cup. half n half cream
8 oz. medium egg noodles, cooked and drained
3 medium ripe avocados, peeled and sliced
3 cups cubed cooked chicken
2 cups (8oz) shredded cheddar cheese

In a large saucepan, melt butter; stir in flour and seasonings until smooth. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes. remove from the heat. In greased 13 x 9 inch baking dish, layer half of the noodles, avocados, chicken, white sauce and cheese. Repeat layers. Cover and bake at 350 F. for 20-25 minutes.
  Uncover; bake 5 minutes longer or until bubbly.
Serves 6