Creamy Chicken Lasagna

"This recipe is from Cooking Pleasures Magazine and was the best lasagna I've ever tasted. My husband doesn't even want lasagna with beef sauce any more! I used the fire roasted variety of diced tomatoes in mine and roasted my chicken breasts in the oven with salt, pepper and a little rosemary. The volume of tomato in this recipe may seem too small, but it works great just the way it is. I also skip the mushrooms, and use a little more spice."
 
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Ready In:
1hr
Ingredients:
16
Serves:
8
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ingredients

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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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Reviews

  1. This was delightful! My mom and I made it together just now. We did fresh mushrooms instead of canned and steamed the chicken. My whole family loved it. Hint: If you're new to cooking make sure you stir in the half and half real slowly and carefully so the sauce stays nice and thick.
     
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Tweaks

  1. This was delightful! My mom and I made it together just now. We did fresh mushrooms instead of canned and steamed the chicken. My whole family loved it. Hint: If you're new to cooking make sure you stir in the half and half real slowly and carefully so the sauce stays nice and thick.
     

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!
 
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