CHICKEN MUSHROOM LASAGNA

 

  • Cooking Time:
  • Servings: 8
  • Preparation Time:

Ingredients

  • 9 lasagna noodles, cooked to package directions
  • 1/4 cup butter or margarine
  • 1 pound fresh mushrooms, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 cup flour
  • 3 cups milk
  • 1/2 cup chopped fresh parsley
  • 2 chicken breast halves, skinned, boned, cooked
  • and cut into small pieces
  • 15 ounces ricotta cheese
  • 12 ounces Mozzarella, shredded
  • 1/2 cup grated Parmesan cheese

Directions

  • 9 lasagna noodles, cooked to package directions
  • 1/4 cup butter or margarine
  • 1 pound fresh mushrooms, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 cup flour
  • 3 cups milk
  • 1/2 cup chopped fresh parsley
  • 2 chicken breast halves, skinned, boned, cooked
  • and cut into small pieces
  • 15 ounces ricotta cheese
  • 12 ounces Mozzarella, shredded
  • 1/2 cup grated Parmesan cheese
  • TO PREPARE:
  • 1. Drain and rinse cooked noodles and spread out over
  • waxed paper to cool.
  • 2. In a large saucepan, melt butter. Add mushrooms,
  • salt and pepper and sauté until tender, about 5
  • minutes.
  • 3. Stir in flour; then slowly add milk while stirring.
  • Cook over medium-high heat until mixture thickens
  • and boils, stirring constantly. Stir in 1/3 of
  • parsley.
  • 4. Preheat oven to 325 degrees. Spread 1/3 cup of the
  • mushroom sauce in the bottom of an ungreased 13x9x2-
  • inch baking dish. Layer 1/3 of noodles, 1/3 of
  • chicken, 1/3 of ricotta, 1/3 of Mozzarella, and then
  • 1/3 of Parmesan. Repeat layers 2 more times, ending
  • with Parmesan cheese on top. Sprinkle top with
  • remaining parsley.
  • 5. Bake for 45 minutes or until bubbly. Let stand 10
  • minutes to set before serving.
  • NOTE: A creamy subtly-flavored variation of a classic
  • dish.
  • SERVES: 8

Notes

Categories: Dinner  Mushroom  Pasta  Poultry 

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