Dinner #29

Today is bitter sweet.  It should have been the last day of my new meals, but since there were 3 days I didn't cook anything new I still have 3 more days to get to an official 29 days of new meals. 

Dinner tonight went off really well.  I'm sure it had everything to do with the fact that I made it at 10am this morning.  That worked out well since I had to drive to swim team, make a dinner for a friend who just had a baby and supervise homework and 2 extra children.

Make Ahead White Chicken Lasagna

1 tablespoon butter or margarine
1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 1/2 cups coarsely chopped red bell pepper (2 medium)
1 cup finely chopped celery
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 pint (2 cups) half-and-half
1/2 cup  chicken broth
4 oz cream cheese
7 oz Gouda cheese, shredded (about 2 cups)
1 container (12 oz) small-curd cottage cheese
1/4 cup fresh basil leaves, cut into thin strips
1 egg, beaten
9 uncooked lasagna noodles
1 package (16 oz) sliced mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil sprigs or chopped basil leaves, if desired

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large skillet, melt butter over medium-high heat. Add chicken; cook 3 minutes, stirring occasionally. Stir in bell pepper, celery, onion and garlic; cook about 2 minutes, stirring occasionally, until chicken is no longer pink in center.

Reduce heat to low. Add half-and-half, broth and cream cheese; cook and stir until cream cheese is melted. Gradually add Gouda cheese, stirring until cheese is melted. Remove from heat; set aside. In bowl, mix cottage cheese, 1/4 cup fresh basil and the egg until blended.

 Spread 1 cup chicken mixture in baking dish. Top with 3 noodles, 1 1/2 cups chicken mixture, 1/2 of the cottage cheese mixture and 1/2 of the mozzarella cheese. Repeat layers once, starting with noodles. Top with remaining 3 noodles and remaining chicken mixture. Sprinkle with Parmesan cheese. Cover with foil; refrigerate at least 8 hours or overnight.

Heat oven to 350°F. Bake lasagna covered 45 minutes. Uncover; bake 30 to 35 minutes longer or until noodles are tender and casserole is bubbly. Cover; let stand 15 minutes before serving. Garnish with basil sprigs.

  I think shredded chicken would have worked better.  It was tasty and filling.  It's perfect for a winter night.  It does take time though.  Everyone ate everything though so that was a good sign.  Serve with a side salad and bread sticks.

I found myself with some extra time this afternoon.  A piano lesson was cancelled and so was a baseball game due to wet fields. (I did a little happy dance when I got that phone call) With my extra free time I decided to whip up a little dessert for after dinner.  It was delicious and much cheaper than going to the store where the idea came from.  It really tasted exactly like it. Everyone loved it!