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    You are in: Home / Recipes / Chicken Mushroom Lasagna Recipe
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    Chicken Mushroom Lasagna

    Chicken Mushroom Lasagna. Photo by Marsha D.

    1/1 Photo of Chicken Mushroom Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    45 mins

    1 hrs

    DebiMcG's Note:

    This white sauce lasagne is a favorite. It's good enough to serve to company. I usually make a Caesar salad and have some crusty french bread on hand. If I don't have cooked chicken on hand, I'll buy a roasted one from the store and debone it, using part of it in here and saving the rest for another meal.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook Lasagna noodles in large pot of boiling water according to package directions. Carefully lay noodles out flat on wax paper and set aside.
    2. 2
      Melt butter in saucepan or deep skillet, add mushrooms, minced garlic, chopped onions, salt and lemon juice. Cook 5 min @ medium heat. Stir in flour and chicken bouillon - blend well. Add milk and cook @ Med-high or until slightly thick (at least 5 minutes). Stir in chicken, parsley and marjoram (or basil) and set aside.
    3. 3
      Here's an easy trick I learned with the noodles:.
    4. 4
      Mix the ricotta and shredded mozzarella. Spread on Lasagna noodles, pressing it with your fingers. This will make it easier to layer.
    5. 5
      Spread 1/3 cup of the sauce in the bottom of a 9 x 12 pan. (The disposable GLAD ones work great). Lay 3 noodles spread with the ricotta and mozzarella side by side, slightly overlapping if necessary, 1/3 of remaining sauce and sprinkle with 2 TBL of the parmesan. Repeat twice ending with parmesan - can use extra on top if desired.
    6. 6
      Bake at 325 for 45 minutes. Let stand 15 min before serving.

    Ratings & Reviews:

    • on August 16, 2009

      I made this recipe for my daughter's graduation party. Everyone raved.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 05, 2008

      55

      Delicious! My entire family loved this lasagna. I discovered at the last minute that I did not have half-and-half, so I used 1% lowfat milk. It worked perfectly. It took me about an hour to prepare the lasagna, but I had to cook the chicken as well.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 20, 2008

      55

      This was a HUGE hit this weekend at the lake. Our friends just waved on how delicious this kind of lasagna was. They liked it more than regular lasagna they said. I did leave out the lemon juice only because I forgot to bring any up to our camper this past weekend. I also used whipping cream in place of the half and half and used Italian seasoning in place of the basil (another ingredient that I didn't have on hand at our camper) I also used more mozzarella cheese than stated in the recipe. I ended with a layer of shredded mozzarella cheese. Thanks so much for sharing this fantastic recipe! I will be making this many of times. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken Mushroom Lasagna

    Serving Size: 1 (308 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 576.4
     
    Calories from Fat 313
    54%
    Total Fat 34.8 g
    53%
    Saturated Fat 20.1 g
    100%
    Cholesterol 142.1 mg
    47%
    Sodium 556.7 mg
    23%
    Total Carbohydrate 31.0 g
    10%
    Dietary Fiber 1.4 g
    5%
    Sugars 2.0 g
    8%
    Protein 34.6 g
    69%

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