Cheesy Chicken Roll Ups
|Onion||1 Medium, diced|
|Mushrooms||4 Ounce, sliced|
|Butter||1⁄4 Cup (4 tbs)|
|Chicken breast halves||3 , skinned boned and cut into bite-sized pieces|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Tarragon leaves||1⁄2 Teaspoon, crushed|
|Uncooked lasagna noodles||6 , cooked, drained and each cut lengthwise into halves|
|Cream cheese||8 Ounce, cubed and softened (1 Package)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Shredded swiss cheese||6 Ounce (Divided)|
|Shredded muenster cheese||4 Ounce (Divided)|
|Toasted sliced almonds||3 Tablespoon|
Cook and stir onion and mushrooms in melted butter in large skillet over medium-high heat until tender.
Add chicken, wine, tarragon, salt and pepper; bring to a boil.
Reduce heat to low; simmer 10 minutes.
Curl each lasagna noodle half into a circle; arrange in greased 13 x 9-inch pan.
Using a slotted spoon, fill center of lasagna rings with chicken mixture.
To remaining liquid in skillet, add cream cheese, heavy cream, sour cream, 3/4 cup of the Swiss cheese and 1/2 cup of the Muenster cheese.
Cook and stir until cheeses melt; do not boil.
Pour over lasagna rings.
Sprinkle remaining cheeses and almonds on top.
Bake in preheated 325°F.oven 35 minutes or until bubbly.
Sprinkle with parsley.
Garnish as desired.