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CHICKEN POT PIE LASAGNA




List of Ingredients



• 12 PIECES OF LASAGNA NOODLES, UNCOOKED
  
• 1 POUND BONELESS SKINLESS CHICKEN BREASTS, DICEDD
  
• 3 CUPS SLICED FRESH MUSHROOMS
  
• S1 CUP THINLY SLICED CARROTSS
  
• 1 CUP F ROZEN GREEN PEAS, THAWED AND WELL DRAINED
  
• 1/2 CUP SLICED GREEN ONIONS
  
• 1 TEASPOON GROUND THYME
  
• 1/2 CUP FLOUR
  
• 3 1/2 CUPS SKIM MILK
  
• 1/2 CUP DRY SHERRY
  
• 1/2 TEASPOON SALT
  
• 1/4 TEASPOON GROUND RED PEPPER
  
• 15 OUNCE CARTON LOW FAT RICOTTA CHEESE
  
• 1 1/2 CUPS GRATED PART SKIM MOZZARELLA CHEESE, DIVIDED
  
• 1/2 CUP GRATED REDUCED FAT SWISS CHEESE
  






Instructions



1. PREHEAT OVEN TO 350°.
   
2. PREPARE PASTA ACCORDING TO PACKAGE DIRECTIONS. SPRAY A LARGE SKILLET WITH COOKING SPRAY, PLACE OVER MEDIUM HIGH HEAT UNTIL HOT. ADD CHICKEN AND SAUTE 4 MINUTES OR UNTIL COOKED THROUGH. DRAIN WELL AND REMOVE CHICKEN. SPRAY SKILLET AGAIN WITH COOKING SPRAY AND HEAT OVER MEDIUM HIGH HEAT UNTIL HOT.
   
3. ADD MUSHROOMS, CARROTS, PEAS, ONIONS AND THYME, SAUTE 6 MINUTES. SET ASIDE, ADDING TO CHICKEN AND MIXING WELL. PLACE FLOUR IN MEDIUM SAUCEPAN. GRADUALLY ADD MILK, STIRRING WITH WIRE WHISK UNTIL BLENDED, STIR IN SHERRY. BRING TO A BOIL OVER MEDIUM HEAT AND COOK 5 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY. STIR IN SALT AND RED PEPPER.
   
4. RESERVE 1 CUP OF SAUCE AND SET ASIDE.
   
5. COMBINE RICOTTA CHEESE, 1 CUP MOZZARELLA CHEESE, AND SWISS CHEESE IN A LARGE BOWL.
   
6. SPREAD I CUP OF SAUCE OVER BOTTOM OF A 13 X 9" BAKING PAN. ARRANGE 4 SLICES OF LASAGNA ( 3 LENGTHWISE, 1 WIDTHWISE, CUT IN HALF OVER SAUCE. TOP WITH HALF OF RICOTTA CHEESE MIXTURE, HALF OF CHICKEN MIXTURE, AND HALF OF REMAINING SAUCE MIXTURE.
   
7. REPEAT LAYERS, ENDING WITH 4 PIECES OF LASAGNA. SPREAD RESERVED 1 CUP OF SAUCE OVER LAST COMPLETED LAYER OF LASAGNA, BEING SURE TO COVER LASAGNA COMPLETELY.
   
8. COVER LASAGNA WITH FOIL AND BAKE 1 HOUR. UNCOVER, SPRINKLE WITH REMAINING 1/2 CUP MOZZARELLA CHEESE OVER TOP. BAKE, UNCOVERED, 5 MINUTES. COVER, LET STAND 15 MINUTES BEFORE SERVING.
   
9. 10 SERVINGS.