"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mushroom Chicken Lasagne Recipe

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Mushroom Chicken Lasagne image
Sydney & Jack at the Lake.


This recipe for Mushroom Chicken Lasagne, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kelly Champlin Church
Added: Monday, June 8, 2009


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

Preheat oven to 425. 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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