From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Cook noodles until tender, drain and set aside. In large skillet cook livers in butter until well done. Remove livers and set aside. Cook onion and green pepper in same skillet until tender. Combine chicken soup, salt and pepper; add to onion and green pepper; stir. In a well-greased baking dish, make alternate layers of noodles, livers, eggs, soup mixture and cheese. Start with noodles and top with strips of cheese placed lattice fashion. Bake, uncovered, for 30 minutes at 350 degrees.
SERVES: 4 - 6
- 8 ounces lasagna noodles
- 1-1/2 pounds chicken livers, diced
- 3 Tablespoons butter
- 1 medium onion, sliced
- 1 green pepper, sliced
- 2 cans condensed cream of chicken soup
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 hard-cooked eggs, sliced
- 1/2 pound Swiss cheese, sliced
TO PREPARE:
Cook noodles until tender, drain and set aside. In large skillet cook livers in butter until well done. Remove livers and set aside. Cook onion and green pepper in same skillet until tender. Combine chicken soup, salt and pepper; add to onion and green pepper; stir. In a well-greased baking dish, make alternate layers of noodles, livers, eggs, soup mixture and cheese. Start with noodles and top with strips of cheese placed lattice fashion. Bake, uncovered, for 30 minutes at 350 degrees.
SERVES: 4 - 6
