Chicken A La Roma Kate Dimlerchicken, italian, pasta, sauces 4 COOKED BONELESS CHICKEN BREA 1 27 ounce CAN HUNTS CHOPPED TOMATOES 1 LB SLICED MUSHROOMS; ***ALREADY ** 1 TS BASIL 1 TS THYME 1 C ONIONS; DICED TOMATO SAUCE TO THICKEN 1 C SWISS CHEESE 1 C MOZZ. 1/2 C PARMESAN BECHAMEL SAUCE: 1/4 C FLOUR 1/4 CUP MARGARINE 1 C SKIM MILK WHITE WINE TO TA R OUX HAS THICKENED) SA ONIONS AND MINCED GARLIC IN MARGARINE ADD TOMATOES, CHICKEN, MUSHROOMS, SEASONINGS ADD TOMATO SAUCE TO THICKEN LIGHTLY SPREAD TOMATO SAUCE ON BOTTOM OF A "PAMMED" 9X13 PAN (I LIKE TO SPICE UP THE TOMATO SAUCE WITH SEASONINGS) LAYER INGREDIENTS IN FOLLOWING MANNER: NOODLES TOMATO-CHICKEN MIXTURE 1/2 OF THE CHEESE BECHAMEL SAUCE NOODLES TOM.-CHICKEN MIXTURE BECHMEL SAUCE CHEESES, ENDING WITH PARMESAN CHEESE BAKE AT 375 FOR 35-45 OR UNTIL LIGHTLY BROWNED AND BUBBLY. 1.00 |
