Mushroom Chicken Lasagne Recipe
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Sydney & Jack at the Lake.
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This recipe for Mushroom Chicken Lasagne, by Kelly Champlin Church, is from The Lucky Duck Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Kelly Champlin Church
Added: Monday, June 8, 2009
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pkg. cremini or white mushrooms, thinly sliced
3 garlic cloves, minced
1 T. olive oil
5 T. unsalted butter, divided
1/2 c. dry white wine
1/2 roasted chicken, shredded (skin discarded)
3-1/2 c. whole milk
1/4 c. flour
2 t. thyme leaves
3/4 c. Parmesan cheese
12 no-boil lasagne noodles
1-1/2 c. coarsely grated Gruyere cheese
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Directions: |
Directions:Preheat oven to 425º. Cook mushrooms and garlic, 3/4 tsp. salt and 1/4 tsp. pepper in olive oil and 1 T. butter in heavy 4 qt. saucepan over med. heat. Stir occasionally until mushrooms are softened, about 3 min. Add white wine and simmer briskly. Transfer to a large bowl, stir in chicken. Bring milk to a simmer in med. saucepan. Melt remaining 4 T. butter in 4 qt. saucepan over medium heat, add flour, whisk and add hot milk, whisk constantly to form roux. Add thyme and salt and pepper, simmer until thickened. Remove from heat, reserve 1 cup sauce. Pour 1/2 of the reserved sauce in bottom of 8" x 8" square pan. Add 3 lasagne noodles, spread evenly 1/3 of chicken/mushroom mixture, sprinkle 1/4 of Gruyere cheese. Repeat 2 times. Top with remaining 3 lasagne sheets and remaining sauce, sprinkle remaining Gruyere cheese on top. Cover w/ foil, bake for 30 minutes; remove foil and bake for 15 minutes more. Let set for 10 minutes. |
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Number Of
Servings: |
Number Of
Servings:4 |
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