recipe card
¼ Chicken Breast Salt
Lasagna noodles
1 Onion
1 tspn Garlic Powder
Half a bell pepper
2 tomatoes
1/4 cup Sour Cream
1 tbs Marinara Sauce
Shredded Cheese
Black Pepper
notes
When cooking chicken in pot, it is fine if there is some pink since it will be cooked on stove later.
When cooking the gravy, lower the temp if it starts to burn or get stuck to the pan
directions
Put chicken in water and let defrost for 2 hours.
Cut chicken in half then cut into strips
Put a ¼ of the chicken (enough to fill the pot) in a pot with 2 tspns of water and put the stove temp at 8
Add a tspn of salt and a tspn of oil and mix it Move the stove temp to 5. Let it cook until the chicken is cooked and water is dried (~10 minutes)
Boil enough lasagna to cover the pan 3 or 4 times Stir every once in a while. Once it is soft, you can drain it.
Shred the chicken
Dice up the onion, half a bell pepper, and 2 tomatoes
Put the stove at 7 and let it warm for a couple of seconds then enough oil to coat the bottom of the pan Add the onion and a tspn of garlic powder and a tspn of salt
Cook it until onion gets soft then lower temp down to 3.
Add the bell pepper and tomatoes Mix it and put the stove temp back up to 8 Put the cover on and let it cook for 2 minutes
Turn stove temp back to low. Add ¼ cup of sour cream and mix it.
Taste the sauce and make sure the salt is fine If not, add to preference
Add 1 tbs of Marinara sauce
Add a handful of shredded cheese
Add black pepper
Add the shredded chicken and mix it. Turn temp back up to 8. Once thick, turn off stove
Lay the lasagna on the pan Then add the gravy and a handful of shredded cheese on top. Then repeat but put the lasagna facing another direction If it was vertical in the previous section, then make it horizontal Keep going until pan is filled
Top with gravy and cheese.
Put in oven for 45 minutes at 350 degrees
