Chicken Lasagna

Ingredients:

1/2 cup (1/4 lb) butter (or margarine)

1 pound mushrooms (sliced)

1/2 cup dry white wine

1/2 teaspoon dry tarragon

1/4 cup all-purpose flour

1/4 cup all-purpose flour

1/4 teaspoon each white pepper (and ground nutmeg)

2 cups half-and-half (light cream)

2 cups regular-strength chicken broth (homemade or purchased) (about 14 1/2 oz can)

salt

12-15 lasagna noodles

boiling salted water

5 cups shredded cooked chicken (or turkey)

3 cups (12 oz) shredded Swiss cheese

Directions:

1. Melt 1/4 cup of butter in a wide pan over medium-high heat. Add mushrooms and cook, stirring, until soft. Add wine and tarragon, reduce heat to medium, and cook until almost liquid has evaporated. Set aside.

2. Melt remaining Mi cup butter in a 2-quart pan over medium heat. Blend in flour, pepper, and nutmeg; cook, stirring, until bubbly. Remove pan from heat and gradually stir in half-and-half and broth. Return pan to heat; cook, stirring, until thickened.

3. Stir in mushroom mixture. Season to taste with salt.

4. Cook noodles in a large quantity of boiling salted water until al dente (about 10 minutes). Drain, rinse under cold water and drain again.

5. Spread a thin laer of sauce over bottom of a greased 9 by 13-inch baking dish. Arrange 1/3 of the noodles evenly over sauce; top with 1/3 of the chicken, 1/3 of the remaining sauce, and 1 cup of the cheese. Repeat layering 2 more times, ending with cheese. ( At this point, you may let cool, then cover and refrigerate until the next day.)

6. Bake uncovered, in a 350° oven until hot and bubbly (about 40 minutes; about 50 minutes if refrigerated). Cut into squares.

Nutrition Facts

Chicken Lasagne

Servings Per Recipe 8

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Amount Per Serving

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Calories 818

Calories from Fat 432

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• % Daily Value
• Total Fat 50.6 g
  78%
•     Saturated Fat 31.2 g
  156%
•     Trans Fat 0.2 g
• Cholesterol 209.2 mg
  70%
• Sodium 379.1 mg
  16%
• Total Carbs 32.9 g
  11%
•     Dietary Fiber 0.7 g
  3%
•     Sugars 3.1 g
• Protein 56.5 g