Baked Mushroom Chicken
4 boneless skinless chicken breast 1/4 teaspoon salt
halves, (1 pound) 1/8 teaspoon pepper
3 tablespoons butter, divided 1/3 cup shredded part-skim
1 cup sliced fresh mushrooms mozzarella cheese
1/2 cup chicken broth 1/3 cup grated Parmesan cheese
Flatten each chicken breast half to 1/4 inch thickness. Place flour in a resealable plastic bag; add chicken, a few pieces at a time. Seal and shake to coat.
In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11-in. x 7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/2 cups. Spoon over chicken. Bake, uncovered, at 375º for 15 minutes or until chicken is no longer pink. Sprinkle with cheeses and green onions. Bake 5 minutes longer or until cheese is melted.
Easy Lasagna
1 pound ground beef 2 cups tomato sauce
1 teaspoon salt 1 cup tomato catsup
1 teaspoon seasoned salt 3/4 pound grated mozzarella
1/4 cup sugar cheese
1 8 ounce package lasagna 3/4 pound sharp cheddar noodles cheese
Cook noodles in boiling salted water until tender.
Brown ground beef with salts. Add tomato sauce, catsup and sugar. Simmer for 10-15 minutes.
In a 9 x 13 inch baking dish, place a layer of cooked noodles, a layer of sauce and a layer of cheddar cheese. Make 3 layers of noodles, sauce and cheese, ending with mozzarella cheese on top.
Cover and bake at 350 degrees for 1 hour. Serves 10-12.
