Creamy Chicken Lasagna
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 5 tablespoons butter, divided
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 (14 1/2 ounce) can diced plum tomatoes, undrained
- 2 (4 ounce) cans mushrooms, drained
- 1⁄2 teaspoon dried tarragon
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon sugar
- 1 1⁄4 teaspoons salt, divided
- 2 1⁄2 cups diced cooked chicken
- 3 tablespoons flour
- 2 cups half-and-half
- 1⁄2 cup dry white wine or 1/2 cup reduced-sodium chicken broth
- 3 cups swiss cheese or 3 cups mozzarella cheese
- 8 ounces cooked lasagna noodles
- 3⁄4 cup freshly grated parmesan cheese
directions
- Heat oven to 350 degrees F. Grease 13x9 baking pan. Melt 2 tbls. of the butter in a large skillet over meduim heat. Cook and stire chopped onion and garlic 3 to 5 minutes, or until onion is transparent. Add tomatoes, mushrooms, tarragon, basil, sugar and 1/4 teaspoons of the salt. Simmer 4 to 6 minutes, or until sauce thickens. Stir in chicken.
- Melt remaining 3 tbls. butter in meduim saucepan over medium heat. Stir in flour and remaining 1 teaspoons of salt; cook 2 minutes. Stir in half-and-half, cook and stire 5 to 6 minutes or until slightly thickened. Stire in wine or chicken broth and bring to boil. Remove from heat.
- Spoon one-third of the tomato mixture into bottom of pan; cover with one-third of the white sauce. Top with 1 cup of Swiss or Mozzarella cheese; cover with one-half the noodles. Repeat. Top with final one-third of the red sauce and white sauce and remaining chp of Swiss cheese; sprinkle with Parmesan cheese.
- Bake 40-45 minutes or until heated through and light golden brown. Let stand 15 minutes.
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RECIPE SUBMITTED BY
I live out in the Piney Woods of East Texas and cook mostly on the weekends, as that's when my darling husband is home and the kids and grandkids often come. I have chickens and guineas, which means fresh eggs but not fresh chicken because I couldn't bear to kill them!