Chicken Lasagna Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
TIME TO PREPARE :120 MINUTES
4 ounce: Mozzarella Cheese, Shredded
1/2 cup: Dry white wine,
8 ounce: Muenster cheese, shredded
2 1/2 cup: Chicken Broth,
1 cup: Parmesan cheese, grated
1 1/2 cup: Half and Half,
1 1/4 cup: Parsley,, garnish, optional
1/4 T: Salt,
4 T: Butter Or Margarine,
1/4 T: Pepper, freshly ground
1 cup: Onion, finely chopped
4 cup: Chicken, chopped, cooked
1/2 cup: Celery, finely chopped
-, (one 3 1/2-4 lb chicken
1/3 cup: Carrots, finely chopped
12 each: Lasagna Noodles,
2 cup: Mushrooms, Chopped
3 each: Mushrooms, Large, Sliced
1/2 cup: Flour,
1 pinch: Celery leaves,, optional
1/4 T: Poultry seasoning,
INSTRUCTIONS
Directions:
Mix together the mozzarella, muenster, 1/2 cup of the parmesan
cheese, and 1/4 cup parsley; set aside. In large saucepan, melt
butter over medium heat. Add onion, celery, and carrot and saute,
stirring frequently, 10 minutes or until soft. Stir in flour and
poultry seasoning; cook, stirring, 1 minute. Gradually stir in white
wine, then chicken broth and half and half. Stir in salt and pepper.
Cook sauce, uncovered, over medium-high heat, stirring frequently
until it comes to a boil. Boil, uncovered, 2 minutes. Remove from
heat and stir in remaining 1/2 cup parmesan and the chicken. Preheat
oven to 350F. Spread 1 1/2 cups of the sauce in a 13 X 9 inch baking
dish. Top with 4 of the uncooked lasagne noodles, then top with 1 1/2
cups of the sauce. Sprinkle 1 cup of the cheese mixture in top.
Layer 4 more uncooked noodles, 1 1/2 cups of the white sauce, and
remaining cheese mixture. Top with sliced mushrooms. Cover with
aluminum foil and bake 1 hour 15 minutes. Uncover and bake 15
minutes longer, or until noodles are tender. Sprinkle with chopped
parsely, let stand 10 minutes before cutting. Shared by: Stuart Fleck
Submitted By SHARON STEVENS On 10-04-94
Source from luhu.jp
cheese, and 1/4 cup parsley; set aside. In large saucepan, melt
butter over medium heat. Add onion, celery, and carrot and saute,
stirring frequently, 10 minutes or until soft. Stir in flour and
poultry seasoning; cook, stirring, 1 minute. Gradually stir in white
wine, then chicken broth and half and half. Stir in salt and pepper.
Cook sauce, uncovered, over medium-high heat, stirring frequently
until it comes to a boil. Boil, uncovered, 2 minutes. Remove from
heat and stir in remaining 1/2 cup parmesan and the chicken. Preheat
oven to 350F. Spread 1 1/2 cups of the sauce in a 13 X 9 inch baking
dish. Top with 4 of the uncooked lasagne noodles, then top with 1 1/2
cups of the sauce. Sprinkle 1 cup of the cheese mixture in top.
Layer 4 more uncooked noodles, 1 1/2 cups of the white sauce, and
remaining cheese mixture. Top with sliced mushrooms. Cover with
aluminum foil and bake 1 hour 15 minutes. Uncover and bake 15
minutes longer, or until noodles are tender. Sprinkle with chopped
parsely, let stand 10 minutes before cutting. Shared by: Stuart Fleck
Submitted By SHARON STEVENS On 10-04-94
Source from luhu.jp