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Chicken Lasagne




Source of Recipe


the internet


List of Ingredients




1/2 cup butter or margarine
1 lb mushrooms, sliced
1/2 cup dry white wine (or apple juice)
1/2 tsp dry tarragon
1/4 cup all-purpose flour
1/4 tsp ground white pepper
2 cups half-and-half (light cream)
1 can (14 1/2oz) chicken broth
12 to 15 lasagna noodles
Boiling salted water
5 cups shredded cooked chicken or turkey
3 cups shredded Swiss cheese

Recipe



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 saucepan over medium heat. Blend in flour and pepper, 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 the bottom of a greased 9- x 13-inch baking dish. Arrange 1/3 of the noodles evenly over the sauce; top with 1/3 of the chicken, 1/3 of the remaining sauce, and 1 cup of the cheese. Repeat layering two more times, ending with cheese. Bake uncovered at 350° F. until hot and bubbly (40 to 50 minutes). Let stand until slightly firm then cut into squares.