Creamy Chicken Lasagna
Source of Recipe
Friendly Freezer
List of Ingredients
5 tablespoons butter -- divided
1 cup onion -- chopped
2 cloves garlic -- minced
1 can (14.5 ounces) diced plum tomatoes -- undrained
2 cans (8 ounces total) sliced mushrooms -- drained
1/2 teaspoon dried tarragon
1/2 teaspoon dried basil
1/2 teaspoon sugar
1 1/4 teaspoons salt -- divided
2 1/2 cups cooked chicken -- diced
3 tablespoons all-purpose flour
2 cups half and half
1/2 cup dry white wine
3 cups (12 ounces) Swiss and/or mozzarella cheese --
shredded
8 ounces lasagna noodles -- cooked
3/4 cup (3 ounces) Parmesan cheese -- freshly grated
Recipe
1. Heat oven to 350 degrees. Grease 13x9-inch pan. Melt 2 tablespoons of
the butter in large skillet over medium heat. Add chopped onions and
garlic; cook 3 to 5 minutes or until onions are transparent. Add
tomatoes, mushrooms, tarragon, basil, sugar, and 1/4 teaspoon of the
salt. Simmer 4 to 6 minutes or until sauce thickens. Stir in chicken.
2. Melt remaining 3 tablespoons butter in medium saucepan over medium
heat. Stir in flour and remaining 1 teaspoon salt; cook 2 minutes. Stir
in half-and -half; cook and stir 5 to 6 minutes or until slightly
thickened. Stir in wine; bring to a boil. Remove from heat.
3. Spoon one-third of the tomato sauce into bottom of pan. Cover with
one-third of the white sauce. Top with 1 cup of the Swiss cheese; cover
with one-half of the lasagna noodles. Repeat. Top with final one-third
of the red sauce and white sauce and remaining 1 cup Swiss cheese;
sprinkle with Parmesan.
4. Bake 40 to 45 minutes or until heated through and light golden brown.
Let stand 15 minutes.
8 servings.
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