Sunday, February 12, 2012

Creamy Chicken Lasagna

Creamy Chicken Lasagna

 I've been going through my recipe notebook and trying some recipes I've had for quite some time.  Time to break out of my cooking funk and try some new dishes!

This is one that I literally ripped out of a cooking magazine back in 2003!!! I must say I LOVE it, but my tomato disliking son picked out all the tomatoes and THEN ate it.  I loved the rich creamy sauce which married perfectly with the chicken and spices.  I hope you'll give it a try.  I did not add the mushrooms, and it turned out perfect. Here it is:


 If she could have any job in the world, member Jean Lehman would own and manage a small, upscale restaurant. She’s already an accomplished cook, having published a cookbook called Family & Friends. We’re sure this recipe for chicken lasagna would be a hit at any restaurant she opened. For a lighter version, Jean recommends using low-fat cheese. Serve the lasagna with garlic bread and a green salad.

5 tablespoons butter, divided
1 cup chopped onion
2 garlic cloves, minced
1 (14.5-oz.) can diced plum tomatoes, undrained
2 (4-oz.) cans sliced 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 all-purpose flour
2 cups half-and-half
1/2 cup dry white wine
3 cups (12 oz.) shredded Swiss and/or mozzarella cheese
8 oz. cooked lasagna noodles
3/4 cup (3 oz.) freshly grated Parmesan cheese

1. Heat oven to 350°F. Grease 13x9-inch pan. Melt 2 tablespoons of the butter in large skillet over medium heat. Add chopped onions and garlic; cook 3 to 5 minutes or until onions are transparent. Add tomatoes, mushrooms, tarragon, basil, sugar and 1/4 teaspoon of the salt. Simmer 4 to 6 minutes or until sauce thickens. Stir in chicken.

2. Melt remaining 3 tablespoons butter in medium saucepan over medium heat. Stir in flour and remaining 1 teaspoon salt; cook 2 minutes. Stir in half-and-half; cook and stir 5 to 6 minutes or until slightly thickened. Stir in wine; bring to a boil. Remove from heat.

3. Spoon one-third of the tomato sauce into bottom of pan. Cover with one-third of the white sauce. Top with 1 cup of the Swiss cheese; cover with one-half of the lasagna noodles. Repeat. Top with final one-third of the red sauce and white sauce and remaining 1 cup Swiss cheese; sprinkle with Parmesan.

4. Bake 40 to 45 minutes or until heated through and light golden brown. Let stand 15 minutes.

8 servings

PER SERVING: 580 calories, 34 g total fat (19.5 g saturated fat), 34.5 g protein, 34.5 g carbohydrate, 120 mg cholesterol, 1055 mg sodium, 2.5 g fiber