Candid Reflections

March 10, 2008

Chicken Lasagna

Filed under: In the Kitchen — candid reflections @ 8:23 am

Yum…if you’re like my husband and red sauces are just too hard for you to stomach, then you might enjoy this lasagna.  Add fewer crushed tomatoes if you prefer.  And if you’re like me, it doesn’t matter if the sauce is red or white – if it resembles anything Italian, you know it’s going to be good!

Chicken Lasagna

8-10 oz. cooked lasagna noodles

2 cups cooked, diced chicken

2 tablespoons butter

1 medium onion, chopped

1/3 lb. sliced mushrooms

16 oz. can crushed tomatoes

1/2 teaspoon basil

1/2 teaspoon oregano

1/3 teaspoon each salt and pepper

3 tablespoons butter

3 tablespoons flour

10 oz. can chicken broth

1/2 cup half-n-half

1 cup shredded mozzarella

1/2 cup ricotta

Parmesan cheese

Preheat oven to 350º.  Sauté onions in butter.  Add mushrooms, basil, oregano, salt & pepper.  Add tomatoes and chicken.  Simmer while making cream sauce.  Cream sauce: melt butter in saucepan, stir in flour and cook 2-3 minutes stirring constantly.  Slowly add broth, stirring until thickened.  Stir in half-and-half.  Spoon small amount of cream sauce into 9×13 baking dish.  Place 3 cooked noodles in the bottom, spread with 1/3 the amount of ricotta cheese, 1/3 of the meat, 1/3 of the cream sauce, and 1/3 of the cheese.  Repeat two more times and top with Parmesan cheese.  Bake for 20-25 minutes.

Enjoy!

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