Total Time
1hr
Prep 30 mins
Cook 30 mins

A fancy casserole using chicken and pasta. We received this from our friend but she used pork and it was very god but we prefer chicken .

Ingredients Nutrition

Directions

  1. In a large skillet melt the butter over medium heat. Add the sliced mushrooms and onion.
  2. Cook for 5 minutes or until tender, stirring occasionally. Add chicken, wine, tarragon, salt & pepper. Bring just to boiling: reduce heat.
  3. Simmer, covered, for 5 minutes, stirring once. Remove from heat.
  4. Cook lasagna noodles according to package directions. Halve each noodle lengthwise.
  5. (A pizza cutter or scissors work fine here) Curl each noodle half into a 3" diameter ring. Place noodle rings, cut side down, in a 3-quart rectangular baking dish. Using a slotted spoon, spoon chicken mixture into center of noodle rings, reserving the liquid in skillet. Add the cut up Light cream cheese to reserved liquid, heat and stir just until cream cheese is melted.
  6. Preheat oven to 325 degrees. In a bowl stir together yogurt and flour: stir in evaporated skim milk. Add yogurt mixture and cheeses to cream cheese mixture in skillet. Cook and stir over medium heat until thickened and bubbly. Spoon cream cheese mixture over filled rings in baking dish. If desired, sprinkle with toasted almonds. Bake, covered, about 30 minutes or until heated through. Sprinkle with parsley. Makes 8 servings.

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