Tapeworms to Die For Recipe

Tapeworms to Die For Recipe
I’ll never forget the day in high school where we dissected tapeworms in biology class just before lunch, only to discover that creamed chicken and noodles was the dish featured in the cafeteria that day. Needless to say, my friends and I made a quick beeline to McDonald’s. Many (more than I want to count) years later, that incident is what has inspired the following Tapeworms To-Die-For, which will be featured at my annual Halloween BOO-ffet. This dish is really delicious, and since you’ll want to make it other times of the year, you can call it Creamy Chicken with Vegetables and Noodles. To save time, the recipe utilizes the versatile Basic Cream Soup Mix, but if you like, you can take the extra time to make a basic white sauce and add a chicken bouillon cube to your sauce. By using no-boil lasagna noodles, soaking them for a few minutes, and cutting them into strips, you can eliminate a pan and the time it takes to boil noodles. The noodles actually take on the texture of homemade noodles when cooked in the cream sauce. Although I like the strong taste of the bleu cheese, you can substitute Parmesan instead if it’s more to your liking.
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I’ve added grilled chicken strips, but you can use any leftover chicken you happen to have on hand. Obviously school lunch cooks in the seventies didn’t grill the chicken before serving to hundreds of high school students, and I’m fairly certain there weren’t fresh mushrooms or bacon in their dish. You can add extra vegetables that your family likes, or that you have leftover in the fridge, such as peas, red and/or green bell peppers, jalapeno peppers (for a kick), corn, etc.

And if you happen to have a biology class, don’t make this dish on the day you dissect tapeworms.


8 Servings


1 9 oz. package oven-ready lasagna, (the kind that are flat rather than crinkled) (I use Barilla brand)

4 ounces thick sliced bacon, chopped
1 medium onion, quartered and thinly sliced
1 pound sliced fresh mushrooms
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

4 cups water
1 1/2 cups Basic Cream Soup Mix

1 pound boneless skinless chicken breast halves, cleaned of any fat, etc., and grilled just until cooked through

1 cup gorgonzola, or bleu cheese, crumbled, or substitute Parmesan

  1. Place the lasagna sheets in a large bowl, cover with hot tap water, and let soak until soft - about 10 minutes.
  2. Drain, and cut into 1/2" wide strips and separate.
  3. Meanwhile, cook the bacon in a large skillet or Dutch oven until crisp; remove the bacon to paper towels to drain.
  4. Add the onions and mushrooms to the skillet and sauté until softened.
  5. Add the water, whisk in the cream soup mix, and bring to a boil.
  6. Add the pasta, stir, and let cook about 5 minutes or until just tender.
  7. Add the bacon; cut the chicken into small strips and stir into the mixture.
  8. Turn off the heat and stir in the cheese. When the cheese is melted, serve.

Amount Per Serving
Calories 441 Calories from Fat 164
Percent Total Calories From:
Fat 37% Protein 27% Carb. 35%

Nutrient Amount per % Daily
Serving Value
Total Fat 18 g 28%
Saturated Fat 9 g 45%
Cholesterol 83 mg 28%
Sodium 733 mg 31%
Total Carbohydrate 39 g 13%
Dietary Fiber 2 g 7%
Sugars 1 g
Protein 30 g

Vitamin A 3% Vitamin C 9% Calcium 0% Iron 8%










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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.