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Chicken Cacciatore Lasagne

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      Title: CHICKEN CACCIATORE LASAGNE
 Categories: Poultry, Pasta
      Yield: 8 Servings
 
     12    Pieces Oven Ready Lasagne
           - uncooked
      1 tb Olive or vegetable oil
      2 lg Green peppers
           - sliced into thin rings
      1 lb Chicken breast tenders
           -(boneless, skinless)
           - cut into thirds
    1/2 ts Garlic salt
      3 c  Spaghetti sauce
  1 1/2 c  Sliced mushrooms, drained
     16 oz Part-skim mozzarella cheese
           - shredded
 
  1.Remove 12 pieces of pasta from package. Heat oven to
      350    F.
  
  2.In large skillet over medium heat, heat oil; add green pepper. Cook
  until tender, turning occasionally, about 15 minutes; remove from
  skillet. Sprinkle chicken with garlic salt; cook until no longer pink.
  
  3.Meanwhile, in 13x9x2-inch baking dish, spread 1/2 cup spaghetti
  sauce.
  
  4.Place 3 pieces uncooked pasta crosswise in dish. Pieces should not
  overlap or touch side of pan since they will expand when baked.
  
  5.Spread about 2/3 cup sauce over pasta, covering pasta completely.
  Layer one-third each green pepper rings, chicken and mushrooms over
  sauce. Sprinkle with
        1    cup mozzarella cheese.
  
  6.Repeat steps 4 and 5 TWO more times. Top with remaining 3 pasta
  pieces. Spread remaining sauce on top, covering pasta completely.
  Cover with foil.
  
  7.Bake 30 minutes; remove foil. Sprinkle with remaining cheese; bake
  15 minutes or until hot and bubbly. Let stand 10 minutes before
  cutting. 8 to 10 servings.
  
  [Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted
  courtesy of the Hershey Kitchens.]
  
  [Meal-Master format courtesy of Karen Mintzias]
 
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