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Chicken Lasagne

Chicken.delights's picture
  Butter/Margarine 1⁄4 Pound (1/2 Cup)
  Mushrooms 1 Pound, sliced
  Dry white wine 1⁄2 Cup (8 tbs)
  Dry tarragon 1⁄2 Teaspoon
  All purpose flour 1⁄4 Cup (4 tbs)
  White pepper 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Half and half 2 Cup (32 tbs) (Light Cream)
  Regular-strength chicken broth 14 1⁄2 Ounce (2 Cups, 1 Can Homemade / Purchased)
  Salt To Taste
  Lasagne noodles 15
  Boiling salted water 1 Liter, salted
  Shredded cooked chicken/Turkey 5 Cup (80 tbs)
  Shredded swiss cheese 12 Ounce (3 Cups)

Melt 1/4 cup of the butter in a wide frying pan over medium-high heat.
Add mushrooms and cook, stirring, until soft.
Add wine and tarragon, reduce heat to medium, and cook until almost all liquid has evaporated.
Set aside.
Melt remaining 1/4 cup butter in a 2-quart pan over medium heat.
Blend in flour, pepper, and nutmeg; cook, stirring, until bubbly.
Remove pan from heat and gradually stir in half-and-half and broth.
Return pan to heat; cook, stirring, until thickened.
Stir in mushroom mixture.
Season to taste with salt.
Cook noodles in a large quantity of boiling salted water until al dente (about 10 minutes).
Drain, rinse under cold water, and drain again.
Spread a thin layer of sauce over bottom of a greased 9 by 13-inch baking dish.
Arrange 1/3 of the noodles evenly over sauce; top with V3 of the chicken, 1/3 of the remaining sauce, and 1 cup of the cheese.
Repeat layering 2 more times, ending with cheese.
(At this point, you may let cool, then cover and refrigerate until next day.) Bake, uncovered, in a 350° oven until hot and bubbly (about 40 minutes; about 50 minutes if refrigerated).
Cut into squares.

Recipe Summary

Difficulty Level: 
Main Dish

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Chicken Lasagne Recipe