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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Hollandaise sauce and asparagus tips makes this a deeeeeeeeelish way to use up left over chicken or turkey. I have taken this dish to the school pot luck dinners with rave reviews. Ingredients:
1 1/2 cups mushrooms |
1 onion, chopped |
1 (50 g) package hollandaise sauce mix, prepare acorrding to pkg directions |
9 lasagna noodles, cooked |
3 cups cooked chicken, chopped |
1 (12 ounce) can asparagus tips |
3/4 teaspoon oregano |
3/4 teaspoon basil |
1 1/2 cups mozzarella cheese, grated |
1/2 cup parmesan cheese |
salt and pepper (to taste) |
Directions:
1. Saute mushrooms and onion until soft.
2. Spread a small amount of hollandaise sauce on bottom of 9x13 pan.
3. Place a layer of noodles on top cover with 1/2 cooked chicken and sprinkle with salt and pepper.
4. Top with 1/2 mushoroom and onion mixture then 1/2 remaining hollandaise sauce.
5. Sprinkle with 1/2 basil and oregano top with 1/2 mozzarella and parmesan.
6. Place all of the asparagus tips neatly in a layer.
7. Dont use fresh or frozen asparagus.
8. Repeat step 3, 4, 5 ending with cheese.
9. Cook uncovered at 350 for 35 minutes.
10. Let stand for 10 minutes.
11. If using a favorite hollandaise sauce and not a pakaged product you can use 1 1/2 cup.
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