Recipe for Chicken Lasagna


4 oz mozzarella cheese, shredded
8 oz muenster cheese, shredded
1 cup parmesan cheese, grated
1 1/4 cup parsley, (garnish, optional)
4 tablespoon butter or margarine
1 cup onion, finely chopped
1/2 cup celery, finely chopped
1/3 cup carrots, finely chopped
2 cup mushrooms, chopped
1/2 cup flour
1/4 tablespoon poultry seasoning
1/2 cup dry white wine
2 1/2 cup chicken broth
1 1/2 cup half and half
1/4 tablespoon salt
1/4 tablespoon pepper, freshly ground
4 cup chicken, chopped, cooked (one 3 1/; 2-4 lb chicken
12 each lasagna noodles
3 each mushrooms, large, sliced
1 pinch celery leaves, (optional)


Mix together the mozzarella, muenster, 1/2 cup of the parmesan cheese, and 1/4 cup parsley; set aside. In large saucepan, melt butter over medium heat. Add onion, celery, and carrot and saute, stirring frequently, 10 minutes or until soft. Stir in flour and poultry seasoning; cook, stirring, 1 minute. Gradually stir in white wine, then chicken broth and half and half. Stir in salt and pepper. Cook sauce, uncovered, over medium-high heat, stirring frequently until it comes to a boil. Boil, uncovered, 2 minutes. Remove from heat and stir in remaining 1/2 cup parmesan and the chicken. Preheat oven to 350F. Spread 1 1/2 cups of the sauce in a 13 X 9 inch baking dish. Top with 4 of the uncooked lasagne noodles, then top with 1 1/2 cups of the sauce. Sprinkle 1 cup of the cheese mixture in top. Layer 4 more uncooked noodles, 1 1/2 cups of the white sauce, and remaining cheese mixture. Top with sliced mushrooms. Cover with aluminum foil and bake 1 hour 15 minutes. Uncover and bake 15 minutes longer, or until noodles are tender. Sprinkle with chopped parsely, let stand 10 minutes before cutting.

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