CHEESY CHICKEN AND MUSHROOM LASAGNE
Provided by Kay Chun
Categories Milk/Cream Chicken Mushroom Pasta Father's Day Dinner Parmesan Party Potluck Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425° with rack in middle.
- Cook mushrooms, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in oil and 1 tablespoon butter in a 4-quart heavy saucepan over medium heat, stirring occasionally, until mushrooms are softened, about 3 minutes. Add wine and simmer briskly 2 minutes. Transfer mushroom mixture to a large bowl and stir in chicken. (Set aside saucepan.)
- Bring milk to a bare simmer in a medium saucepan. Melt remaining 4 tablespoons butter in 4-quart saucepan over medium-low heat. Add flour and cook roux, whisking constantly, 3 minutes. Add hot milk in a slow stream, whisking constantly. Add thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper and simmer, whisking occasionally, until thickened, 5 to 6 minutes. Remove from heat and reserve 1 cup sauce. Stir parmesan into sauce remaining in pan, then stir into mushroom filling.
- Pour half of reserved plain sauce into baking pan, spreading evenly to coat bottom. Add 3 lasagne sheets, overlapping slightly, and one third of mushroom filling, spreading evenly, then sprinkle one fourth of Gruyère over top. Repeat 2 times. Top with remaining 3 lasagne sheets and remaining plain sauce, spreading evenly. Sprinkle with remaining Gruyère.
- Cover with foil, tenting slightly to prevent foil from touching top of lasagne but sealing all around edge, and bake 30 minutes. Remove foil and bake until cheese is golden, about 15 minutes more. Let lasagne stand 10 minutes before serving.
CHICKEN MUSHROOM LASAGNA
This white sauce lasagne is a favorite. It's good enough to serve to company. I usually make a Caesar salad and have some crusty french bread on hand. If I don't have cooked chicken on hand, I'll buy a roasted one from the store and debone it, using part of it in here and saving the rest for another meal.
Provided by DebiMcG
Categories Chicken
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Cook Lasagna noodles in large pot of boiling water according to package directions. Carefully lay noodles out flat on wax paper and set aside.
- Melt butter in saucepan or deep skillet, add mushrooms, minced garlic, chopped onions, salt and lemon juice. Cook 5 min @ medium heat. Stir in flour and chicken bouillon - blend well. Add milk and cook @ Med-high or until slightly thick (at least 5 minutes). Stir in chicken, parsley and marjoram (or basil) and set aside.
- Here's an easy trick I learned with the noodles:.
- Mix the ricotta and shredded mozzarella. Spread on Lasagna noodles, pressing it with your fingers. This will make it easier to layer.
- Spread 1/3 cup of the sauce in the bottom of a 9 x 12 pan. (The disposable GLAD ones work great). Lay 3 noodles spread with the ricotta and mozzarella side by side, slightly overlapping if necessary, 1/3 of remaining sauce and sprinkle with 2 TBL of the parmesan. Repeat twice ending with parmesan - can use extra on top if desired.
- Bake at 325 for 45 minutes. Let stand 15 min before serving.
Nutrition Facts : Calories 576.5, Fat 34.8, SaturatedFat 20.2, Cholesterol 142.1, Sodium 556.7, Carbohydrate 31, Fiber 1.5, Sugar 2, Protein 34.7
CHICKEN & MUSHROOM LASAGNE
I came up with this recipe for my son's dinner tonight. (The rest of us were having a tomato based lasagne, which he doesn't eat.) I tried keeping this simple for his tastes, so feel free to add extra herbs or vegetables to suit your own tastes! :)
Provided by Sara 76
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a saucepan, add chicken and onion, stirring until just cooked. Add mushrooms, garlic, thyme, and basil. Cook until mushrooms are tender. Set aside.
- Combine butter and flour, cook for 2 minutes. Gradually add flour, stirring continuously. When sauce starts to thicken, season with salt, pepper, and nutmeg, and stir in cheese.
- Spread a thin layer of the chicken mixture in the bottom of a lasagne dish. Top with a layer of noodles.
- Add a layer of bechemal sauce, and another layer of noodles.
- Add remaining chicken, and a layer of noodles.
- Add remaining bechemal sauce, and sprinkle with cheese.
- Bake at 180C for around 40 minutes, or until noodles are tender and cheese is starting to brown.
- Remove from oven and let stand 20 minutes before serving.
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