Handling Chicken with Care
Chicken, like all fresh meats, is perishable and should be handled with care to
maintain top quality. Here are some basic things to remember:
Refrigerate raw chicken promptly; never leave it on countertop at room
Packaged fresh chicken can be refrigerated in original wrappings in the coldest
part of the refrigerator.
Cooked, cut-up chicken is at its best refrigerated for no longer than two days;
whole cooked chicken, an additional day.
If chicken is stuffed, remove stuffing to a separate container before
Freeze uncooked chicken it if is not to be used within two days.
1 T. butter or margarine
1/2 large onion
1 (10 1/2-ounce) can reduced-fat cream of chicken soup, undiluted
1 (10-ounce) container refrigerated reduced-fat Alfredo sauce
1 (7-ounce) jar diced pimiento, undrained
1 (6-ounce) jar sliced mushrooms, drained
1/3 C. dry white wine
1/2 t. dried basil
1 (10-ounce) package frozen chopped spinach, thawed
1 C. cottage cheese
1 C. ricotta cheese
1/2 C. grated Parmesan cheese
1 large egg, lightly beaten
9 lasagna noodles, cooked
2 1/2 C. chopped cooked chicken
3 C. (12 ounces) shredded sharp Cheddar cheese, divided
Melt butter in a skillet over medium-high heat. Add onion, and sauté 5 minutes
or until tender. Stir in soup and next 5 ingredients. Reserve 1 cup sauce. Drain
spinach well, pressing between layers of paper towels.
Stir together spinach, cottage cheese, and next 3 ingredients.
Place 3 lasagna noodles in a lightly greased 13 x 9 inch baking dish. Layer with
half each of sauce, spinach mixture, and chicken. Sprinkle with 1 cup Cheddar
cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup sauce.
Cover and chill up to 1 day ahead.
Bake at 350°F. for 45 minutes. Sprinkle with remaining 1 cup Cheddar cheese, and
bake 5 more minutes or until cheese is melted. Let stand 10 minutes before
Yield: 8 to 10 servings.