Ingredients
-
3/4
-
1
-
1
-
1
-
2 1/2
-
3
-
1 1/2
-
1
-
2
-
1
-
1 1/2
-
3
-
1
-
2
-
Directions
Creamy Chicken Lasagna, A wonderful variation on the lasagna theme Light white sauce and a great taste I have had this recipe for years, but I think I found it First magazine This can be use for OAMC as well use no-cook lasagna noodles to simplify process , when preparing this i didn’t have any thyme or tarragon so i substitued oregano and added a little more basil i also sauted some green bell pepper & garlic w/the vegetables this was a very nice change from ordinary lasagna which can be so heavy i will make this again and have actually passed this on to one of my husband’s coworkers!!, I made this for my roommates, some friends, and their kids They loved it I only used half the tomatoes it calls for though I also used a mixture of mozarella and sharp cheddar cheese and topped it off with some shredded parmesan I will definately be making this again It was better than the red sauce lasagna!!! Thank you!!!!
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Steps
|
1
Done
|
Cook Chicken Breasts and Cut Into Small Cubes (less Than 1/2 Inch). |
|
2
Done
|
Cook Noodles in Boiling Water Until Almost Done. |
|
3
Done
|
Drain and Rinse in Cold Water. |
|
4
Done
|
Lay Flat on Baking Sheet and Cover With Plastic Wrap While You Make Sauce. |
|
5
Done
|
Drain Tomatoes. |
|
6
Done
|
Squeeze Out Excess Juice and Cut Into Bite-Sized Cubes. |
|
7
Done
|
Cook Onion and Celery in Butter in Large Pan For About 2 Minutes or Until Softened. |
|
8
Done
|
Add Flour and Stir Over Low Heat For Another Minute. |
|
9
Done
|
Stir in Dried Herbs and Chicken. |
|
10
Done
|
Slowly Add Stock and Milk or Cream. |
|
11
Done
|
Boil For About 1 Minute. |
|
12
Done
|
Add Carrots and Cook For 5 Minutes. |
|
13
Done
|
Stir in Tomatoes. |
|
14
Done
|
Season With Salt and Pepper and Remove from Heat. |
|
15
Done
|
Spoon Enough Sauce to Cover the Bottom of a 10x12-Inch Baking Pan. |
