Chicken Lasagne Recipe

Summary

Cooking Time1 Hr 5 MinDifficulty LevelMedium
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Chicken breasts3 Pound, split
 Water3 Cup (48 tbs)
 Butter/Margarine1⁄2 Cup (8 tbs)
 Mushrooms1 Pound, sliced
 Dry white wine1⁄2 Cup (8 tbs)
 Tarragon leaves1⁄2 Teaspoon
 All purpose flour4 Tablespoon
 Salt1 Teaspoon
 White pepper1⁄4 Teaspoon
 Ground nutmeg1⁄4 Teaspoon
 Half and half2 Cup (32 tbs) (Light Cream)
 All purpose pasta/16 packaged lasagne noodles1⁄2 Cup (8 tbs)
 Boiling salted water2 Cup (32 tbs) (Use As Required)
 Cheese3⁄4 Pound, shredded (Swiss Or Gruyere)

Nutrition Facts

Serving size: Complete recipe

Calories 4877 Calories from Fat 2464

% Daily Value*

Total Fat 280 g430.7%

Saturated Fat 169.3 g846.7%

Trans Fat 0.3 g

Cholesterol 1567.5 mg

Sodium 5177.9 mg215.7%

Total Carbohydrates 119 g39.6%

Dietary Fiber 8.3 g33%

Sugars 13.1 g

Protein 440 g879.8%

Vitamin A 166.5% Vitamin C 52.9%

Calcium 320.6% Iron 108.6%

*Based on a 2000 Calorie diet

Directions

Place chicken in a 4-quart pan, add water, and bring to a boil.
Reduce heat, cover, and simmer until chicken is tender (about 20 minutes).
Strain broth and reserve.
When chicken is cool enough to handle, discard skin and bones and shred chicken.
You should have about 5 cups cooked meat.
In a wide frying pan over medium-high heat, melt 4 tablespoons of the butter.
Add mushrooms and cook, stirring, until mushrooms are limp.
Add wine and tarragon, reduce heat to medium, and cook until most of the pan juices have evaporated; set aside.
In a 2-quart pan over medium heat, melt remaining 4 tablespoons butter.
Blend in flour, salt, pepper, and nutmeg and cook, stirring, until bubbly.
Remove pan from heat and gradually stir in half-and-half and 2 cups of the reserved chicken broth.
Save remaining broth for other uses.
Return pan to heat and cook, stirring, until smooth and thickened.
Stir mushrooms into sauce.
Cut fresh pasta into wide strips (about 12 inches long) for lasagne.
You'll need 12 to 16 pieces.
Cook noodles in a large kettle of boiling salted water until al dente (2 to 3 minutes for fresh noodles, or follow package directions).
Drain, rinse with cold water, and drain again.
Butter a 9 by 13-inch baking dish.
Spread a thin layer of sauce over the bottom.
Arrange 1/3 of noodles in an even layer over sauce.
Spread 1/3 of chicken over noodles, top with 1/3 of sauce, then cover with 1/3 of cheese.
Repeat this layering two more times, ending with a cheese layer.
If made ahead, cover and refrigerate.
Bake, uncovered, in a 350° oven until hot and bubbly (40 to 50 minutes).
Cut into squares to serve.
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