Total Time
45mins
Prep 25 mins
Cook 20 mins

My absolute favorite recipe! Can be served over noodles instead of a lasagna-but lasagna helps spread out the portions and can be made ahead of time and heated. Can top with shredded Parmesan cheese.

Ingredients Nutrition

Directions

  1. Combine roux ingredients on stove, simmer until thickened-set aside will continue to thicken.
  2. In skillet, melt butter; add onion until soft, lower heat and try not to brown (15 minutes).
  3. [Boil water and make lasagna noodles].
  4. In a separate pot, add chicken-season with salt and pepper, add 2 cups chicken broth, cover and cook through (15 minutes).
  5. To onion skillet, slowly add roux and 1 cup chicken broth, simmer until thick (5 minutes).
  6. To skillet, add parsley, chives, 2 tbsp paprika, tomatoes; return to a low boil then simmer.
  7. Uncover chicken pot, raise heat to evaporate some stock (5 mins).
  8. To skillet, add Sour Cream, and simmer (If not thickened enough add flour/water mixture to thicken).
  9. Slowly add chicken to filling mixture, taste add more paprika if necessary.
  10. In baking dish spray with cooking spray add few pieces of butter.
  11. Layer noodles and add half of the sauce, add another layer of noodles, then remainder of sauce, 3rd layer of noodles and place pieces of butter on top and cover. (Optional: Can put shredded Parmesan cheese on top).
  12. Put in oven at 350°F to melt butter.
  13. Go breathe and when you’re ready it’s done!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a