Chicken, ham, mushrooms and sour cream lasagne

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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A generation ago, Filipinos’ acquaintance with pasta was mostly limited to spaghetti with the inevitable ground beef and sliced hotdogs and macaroni salad with shredded chicken breast meat, pineapple tidbits and mayonnaise. If one really pined for good Italian pasta, there were very few restaurants where they could be had. And they were expensive too. Today, with the availability of a wide variety of dried pasta in the supermarkets, pasta has become very popular in the Philippines. The drawback is that with the onslaught of fastfood chains, instead of introducing real alternatives to the usual spaghetti and macaroni salad, the attempt to turn pasta into economical dishes resulted in transforming them into mediocre things–soggy pasta swimming in thin tomato sauce with microscopic meat. There are ways of serving inexpensive pasta dishes without sacrificing quality. And, in my experience, this can best be done at home.

Chicken, ham, mushrooms and sour cream lasagne

If you’re thinking of serving a pasta dish for the noche buena meal, consider lasagne. A box of lasagne noodles may be more expensive than the more common spaghetti but the contents of a single box, when cooked, can serve a dozen people. The baked dish looks dressier too before and after cutting.

The basic sauce for this lasagne dish was made with shredded chicken (leftovers), diced ham and sliced mushrooms. The alternate sauce was made with butter, sour cream and chicken stock.

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December 23, 2004  Print This Post   
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Comments

3 Responses to “Chicken, ham, mushrooms and sour cream lasagne”
  1. Anna says:
    January 4, 2007 at 10:55 am

    Where can I buy sour cream? Thank you.

    Reply
  2. ikay says:
    October 18, 2007 at 12:24 pm

    Chicken woes

    Hi Connie! I’ve been reading your blog for weeks and I’ve tagged it as one of my favorite cooking sites. I was browsing your chicken recipes earlier today for inspiration because I made spaghetti with wild mushroom sauce (recipe from the food network) for my mother’s birthday yesterday and it was catastrophic.

    The dried mushrooms,’tengang daga’ and this other kind that was not labeled, which I rehydrated using chicken stock (knorr chicken cubes and water), had this bitter after taste once cooked with everything else.

    It was so bad that people ate the pasta and the chicken with mounds of mushrooms discarded in their plates.

    I just wanted to ask you if there is a way to remove that bitterness because I would like to try making a mushroom based pasta again.

    Ikay

    Reply
  3. Connie says:
    October 18, 2007 at 8:37 pm

    ikay,

    1) tengang daga is NOT the same as wild mushrooms.
    2) any dried mushroom must be soaked in water.

    Reply
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