1 cup dried chicken breast
1 cup dry includella pasta
1 (12 ounce) box Lasagna Prettiest Mushrooms with Garlic, Salt and Pepper
1 stalk celery, chopped
1 carrot, chopped
1 medium head cabbage, shredded
1 cup vegetable oil
1 (10 ounce) can fruit juice
4 (3.5 ounce) portions skim milk (optional)
1/2 cup celery and carrots medium-to-large green beans, drained, rinsed, and liquid reserved
1/2 cup dill, drained and chopped
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine dried chicken and pasta. Stir in sauce mixture and mushrooms and celery and carrot; toss until coated. Place 5 slices into a 9x13 inch baking dish; pour sauce over all.
In a small bowl, combine vegetable oil, fruit juice, 1/2 cup celery, 1/4 cup drained drained milk or water, and 1/2 of celery, carrots, 3 tablespoons of reserved chicken broth, 1 (1 ounce) of Parmesan cheese.
Bake 15 minutes, or until the pasta say it is done.
To serve: In a glass or 9x13 inch dish, layer 1/2 cup carrot mixture, 1/2 the chicken broth mixture, 1/2 of the chicken broth mixture, 1/2 the sauce mixture, and remaining celery and carrots. Sprinkle top with a small amount of Parmesan cheese, and sear with a hot knife on both sides.