Chicken lasagna
1 servings
Ingredients
| Quantity | 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) |
Directions
TIME TO PREPARE :120 MINUTES
INSTRUCTIONS
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