Cook  the pasta in a medium pot of the boiling salted water until drain. In a medium bowl, mix together the cream of mushroom soup and cream of chicken soup, chopped onions, cottage cheese, sour cream, poultry seasoning, oregano, basil, grated Parmesan cheese, and the chicken. If desired, add the olives. 9x13 inch casserole of dish, layer 3 lasagna noodles, half of the chicken sauce and grated Colby cheese, 3 lasagna noodles, the remaining chicken sauce, 3 lasagna noodles, and finally grated mozzarella cheese. Cover with the aluminum foil.Bake in a preheated 350 degree F (175 degrees C) oven for 50 minutes. Remove the foil, and continue baking for 20 minutes. and let stand 15 minutes before serving.


INGRIDIENTS:

4 cups chopped, cooked chicken meat
2 cups shredded Colby cheese
2 1/2 cups shredded mozzarella cheese
9 lasagna noodles
1 cup chopped onion
1 (8 ounce) container cottage cheese
1/2 teaspoon dried basil
1/3 cup sliced black olives (optional)
3/4 cup grated Parmesan cheese
1/2 (8 ounce) container sour cream
1/4 teaspoon poultry seasoning
1/2 teaspoon dried oregano
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup

Rinse and dry the chicken. Remove the excess fat and leave skin on. Lift the skin from breast and thigh areas, slide the bay leaves under skin. Coat the chicken with poultry seasoning. Drink half the can of beer, pour liquid smoke into the remaining beer. Raise tab on the beer can until it is in the straight up position.Insert the beer can into the chicken from the bottom until even with  the bottom of chicken. Insert the skewer through the wing, ribs, tab on beer can, and out the opposite side. (this keeps the can from falling out the chicken).Prepare the grill, light the coals, and when they are ready, spread the coals to form a ring around the outside edge of the grill.Place the chicken in center standing up on can to cook. Cover and cook for the next two hours. Remove it carefully from the grill so as not to spill the contents of the can. Remove the skewer and beer can, let the chicken sit for fifteen minutes before cutting.


INGRIDIENTS:

5 tablespoons poultry seasoning
1 (2 to 3 pound) whole chicken
1 (12 fluid ounce) can beer
4 bay leaves

1 long metal skewer
4 dashes liquid smoke flavoring

Combine and reserved pineapple juice,the chicken, and garlic in a small baking dish. Cover and refrigerate for 2 hours.Preheat the oven to 400 degrees F (200 degrees C).Remove the chicken from the pineapple. Saute the chicken and garlic in a hot pan, so that the chicken browns just slightly.Roll out the pizza dough on a 16-17 inch pizza pan. Bake dough for 8 minutes, and then remove from the oven. Brush dough with a thin layer of  the teriyaki sauce, then a layer of the onion. Top with the Cheddar cheese. Then top with the chicken, reserved pineapple chunks, and the feta cheese. Bake for an additional 20 minutes, until the cheese is bubbly and slightly browned.



INGRIDIENTS:

1 teaspoon minced garlic
2 (10 ounce) cans refrigerated pizza crust dough
1 (15 ounce) can pineapple chunks - drained with juice reserved
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 cup shredded Cheddar cheese
1 cup crumbled feta cheese
1 cup teriyaki sauce
1 small sweet onions, thinly sliced

Preheat the oven to 350 degrees F (175 degrees C). Bring a medium size pot of lightly salted water to a boil. Cook the lasagna noodles in the boiling water for 10 to 15 minutes. Drain and rinse with a cold water.
Melt the butter in a medium saucepan over the low heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and the  salt, and simmer until slightly bubbly. Mix in the broth and milk, and boil, stirring constantly, for 2 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with basil, oregano, and ground black pepper. Remove from the heat, and set aside. Spread 1/3 of sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange it to 1/3 of the noodles over the chicken, and layer with the 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange the remaining noodles over cheese, spread remaining sauce evenly over the noodles. Sprinkle with the parsley and 1/4 cup Parmesan cheese.
Bake 40 to 50 minutes in the preheated oven.


INGRIDIENTS:

1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
9 lasagna noodles
1 clove garlic, minced
1/2 cup all-purpose flour
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping

1/2 teaspoon ground black pepper
2 cups ricotta cheese

1/2 cup butter
1 onion, chopped

Heat the half of the oil in a medium casserole and sauté chicken strips until cooked.Remove the chicken from pan and set aside.Pour in remaining oil and sauté onion until to get transparent.Add the garlic and sauté a further 5 minutes. Add the both kinds of the rice and stir to coat in oil. In a medium bowl, blend it together with water, coconut milk and turmeric powder then pour into casserole.Cover and simmer until the rice is done, about 25-35 minutes. In a steamer, steam the shrimps until cooked and pink in color. Remove from the heat and set aside.When the rice is fully cooked, stir in the shrimps, the chicken strips, cooked the ham and the green peas.Season with the salt and pepper and serve.Garnish with bell pepper and sliced egg.


INGRIDIENTS:

100 g frozen green peas, thawed
Salt and pepper to taste
1 piece green bell pepper, roasted, peeled and cubed
2 eggs, hard-boiled then sliced
60 ml oil
3-4 cloves garlic, peeled and diced
200 g regular rice
200 g sticky rice
250 g chicken breast fillet or thigh fillet, cut into strips
1 medium onion, finely chopped
250 g medium shrimps, peeled and de-veined
100 g cooked ham, cut into 2-cm squares
500 ml water
250 ml coconut milk
2 teaspoons turmeric powder