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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is a crowd pleasing recipe. Great to serve with garlic bread and a green salad. Ingredients:
1/2 cup butter |
1 lb mushroom, sliced |
5 cups shredded cooked chicken |
2 1/2 cups chicken broth |
1/2 teaspoon tarragon |
1/4 cup all-purpose flour |
1/4 teaspoon pepper |
1/4 teaspoon ground nutmeg |
2 cups light cream |
1/4 teaspoon salt |
3 cups swiss cheese or 3 cups monterey jack cheese |
12 lasagna noodles |
Directions:
1. Cook mushrooms with 1/4 cup butter over medum high heat, stir until soft.
2. Add 1/2 cup broth and tarragon, reduce heat to medium and cook until almost all the liquid has evaporated. Set aside.
3. Melt remaining 1/4 cup butter in a pan over medium heat, blend in flour, pepper and nutmeg, stir until bubbly.
4. Remove pan from heat and gradually stir in light cream and remaining broth.
5. Return pan to heat, stir the cream mixture until thickened.
6. Stir in mushroom mixture, season with salt.
7. Spread a thin layer of sauce over bottom of a greased 11x14 baking pan.
8. Layer one-third of noodles over sauce, top with one-third of chicken, one-third of the remaining sauce and 1 cup of cheese.
9. Repeat layering 2 more times, ending with cheese.
10. Bake uncovered in a 350 degree oven until hot and bubbly, about 45 minutes.
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