Chicken lasagna

Yield: 1 servings

Measure Ingredient
4 ounces Mozzarella Cheese, Shredded
8 ounces Muenster cheese, shredded
1 cup Parmesan cheese, grated
1¼ cup Parsley, (garnish, optional)
4 tablespoons Butter Or Margarine
1 cup Onion, finely chopped
½ cup Celery, finely chopped
⅓ cup Carrots, finely chopped
2 cups Mushrooms, Chopped
½ cup Flour
¼ tablespoon Poultry seasoning
½ cup Dry white wine
2½ cup Chicken Broth
1½ cup Half and Half
¼ tablespoon Salt
¼ tablespoon Pepper, freshly ground
4 cups Chicken, chopped, cooked (one 3 1/2-4 lb chicken
12 eaches Lasagna Noodles
3 eaches Mushrooms, Large, Sliced
1 pinch Celery leaves, (optional)



Mix together the mozzarella, muenster, ½ cup of the parmesan cheese, and ¼ cup parsley; set aside. In large saucepan, melt butter over medium heat. Add onion, celery, and carrot and saute, stirring frequently, 10 minutes or until soft. Stir in flour and poultry seasoning; cook, stirring, 1 minute. Gradually stir in white wine, then chicken broth and half and half. Stir in salt and pepper.

Cook sauce, uncovered, over medium-high heat, stirring frequently until it comes to a boil. Boil, uncovered, 2 minutes. Remove from heat and stir in remaining ½ cup parmesan and the chicken. Preheat oven to 350F. Spread 1½ cups of the sauce in a 13 X 9 inch baking dish. Top with 4 of the uncooked lasagne noodles, then top with 1 ½ cups of the sauce. Sprinkle 1 cup of the cheese mixture in top.

Layer 4 more uncooked noodles, 1 ½ cups of the white sauce, and remaining cheese mixture. Top with sliced mushrooms. Cover with aluminum foil and bake 1 hour 15 minutes. Uncover and bake 15 minutes longer, or until noodles are tender. Sprinkle with chopped parsely, let stand 10 minutes before cutting. Shared by: Stuart Fleck Submitted By SHARON STEVENS On 10-04-94

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