Chicken Lasagne

Name: Chicken Lasagne
Ingredients: 12 cup butter; 1 lb mushroom, sliced; 5 cups shredded cooked chicken; 2 12 cups chicken broth; 12 teaspoon tarragon; 14 cup all-purpose flour; 14 teaspoon pepper; 14 teaspoon ground nutmeg; 2 cups light cream; 14 teaspoon salt; 3 cups swiss cheese or 3 cups monterey jack cheese; 12 lasagna noodles

12 ingredients

11 steps

Ingredients

12 cup butter
1 lb mushroom, sliced
5 cups shredded cooked chicken
2 12 cups chicken broth
12 teaspoon tarragon
14 cup all-purpose flour
14 teaspoon pepper
14 teaspoon ground nutmeg
2 cups light cream
14 teaspoon salt
3 cups swiss cheese or 3 cups monterey jack cheese
12 lasagna noodles

Directions

1

Cook mushrooms with 1/4 cup butter over medum high heat, stir until soft.
2

Add 1/2 cup broth and tarragon, reduce heat to medium and cook until almost all the liquid has evaporated.
3

Set aside.
4

Melt remaining 1/4 cup butter in a pan over medium heat, blend in flour, pepper and nutmeg, stir until bubbly.
5

Remove pan from heat and gradually stir in light cream and remaining broth.
6

Return pan to heat, stir the cream mixture until thickened.
7

Stir in mushroom mixture, season with salt.
8

Spread a thin layer of sauce over bottom of a greased 11x14 baking pan.
9

Layer one-third of noodles over sauce, top with one-third of chicken, one-third of the remaining sauce and 1 cup of cheese.
10

Repeat layering 2 more times, ending with cheese.
11

Bake uncovered in a 350 degree oven until hot and bubbly, about 45 minutes.