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Chicken Lasagna Rosettes

Source of Recipe

Bun~BH&G Make Ahead Casseroles ~EDC


List of Ingredients

4 boneless skinless chicken breasts cut into 1" pieces
8 oz mushrooms, sliced
1 med onion, finely chopped
1/4 Cup butter
3/4 Cup dry white wine
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dried tarragon
8 lasagna noodles, cooked
1/2 Cup light cream or milk
1/2 Cup dairy sour cream
4 tsp cornstarch
1-8oz package cream cheese, cut up
1-1/2 Cups shredded Gruyere Cheese (6 oz) or swiss cheese
1 Cup Shredded Muenster Cheese (4 oz)
3 Tbl silvered toasted almonds ~ optional
3 Tbl snipped parsley ~ optional





Recipe

In large skillet cook mushrooms and onion in butter til tender. Stir in chicken, wine, salt, white pepper & tarragon. Bring to boiling. Reduce heat. Cover & simmer for 8-10 minutes or til chicken is tender.

Cut each lasagna noodle in half lengthwise & curl each into a 2-1/2 inch ring. Arrange rings in 12x9x2-inch backing dish. Using slotted spoon, spoon filling into lasagna rings, reserving the broth in skillet.

In a small bowl combine cream, sour cream & cornstarch. Add to broth in skillet. Cook & stir til thickened and bubbly. Add cream cheese, HALF of Gruyere cheese & HALF of Muenster cheese. Cook & stir till cheese is melted.

Spoon over lasagna rings. Sprinkle remaining cheese over rings. Cool slightly. Wrap with foil, label & freeze.

To serve, thaw casserole overnight in fridge. Bake covered at 375