8/3/09

Review and Recipe: Connie's Rotel Chicken Lasagna and New York Brand Old World Ciabatta Cheese Rolls

Connie's Rotel Chicken Lasagna
and New York Brand Old World Ciabatta Cheese Rolls


The Rotel Chicken Lasagna was a hit with my guys! It's chicken spaghetti-like, but different, too! We think it's one of my better attempts at creating an original dish. It's always hit and miss with me!

This will cut into pieces better if you let it "rest" about 10 - 15 minutes before cutting it. We were in a hurry, so I just cut it while it was piping hot. I cut a piece a bit later for Larry's dad, and it cut really well. Dude usually loves rotel anything, so I'm hoping he likes this dish, too! He will let me know! ;)

I did alter my original recipe. I used an entire 15 oz. container of ricotta cheese. I boiled 5 lbs. of chicken today, so I had lots of fresh broth. I used a cup of this broth in place of the water. I also had a good deal of shredded cheddar cheese on hand, so I used it instead of the Velveeta. If you try it with Velveeta, let me know how it turns out! I have made the changes in the re-post of this recipe below and in the original post. If you try it, let me know how you like it. If you can think of ways to improve it, I'd love to hear those ideas, too!

New York Brand Old World Ciabatta Cheese Rolls

The bread is a new variety from New York Brand. Right now there is a $0.55 coupon on the box, so it's a great time to give this bread a try. We all really liked it - a lot!! There's 6 pieces in a box.

Re-post of tonight's recipes:

Connie’s Rotel Chicken Lasagna

Connie’s Rotel Chicken Lasagna

1 (15 oz.) container ricotta cheese
8 oz. cream cheese, softened
1 can condensed cream of cheddar soup
1 can Rotel tomatoes
2 - 3 c. cooked chicken or turkey, chopped
2 cups shredded Velveeta or cheddar cheese
8 lasagna noodles
2/3 - 1 c. boiling water or chicken broth
2 cups shredded Italian-blend cheese

Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.

Combine ricotta cheese, cream cheese, soup, Rotel tomatoes and chicken.

Place a very thin layer of the chicken/cheese mixture in bottom of baking dish. Top with four of the uncooked lasagna noodles.

Spoon 1/2 of the chicken/cheese mixture over noodles. Sprinkle with the shredded Velveeta.

Add another layer of noodles. Top with the remaining cheese mixture. Sprinkle with remaining Velveeta.

Slowly pour boiling water into dish, around the edges. Cover tightly with foil.

Bake for about an hour. Remove from oven. Sprinkle with Italian-blend cheese. Return to oven long enough to melt cheese. Remove from oven and allow to cool a bit before cutting.

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