 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
Boneless Chicken Breast for this delectable white lasagna. Can also substitute cod, or halibut if you like. Ingredients:
6 tbs butter, divided |
1-1/2 pounds of chicken breast cut into 1-inch cubes |
2 garlic cloves, minced |
3/4 tps. dried thyme |
1/3 cup cup all-purpose flour |
1/2 tps. salt |
1-1/2 cups chicken broth |
1 cup heavy whipping cream |
8 ounces lasagna noodles, cooked and drained |
2 cups (8 ounces) shredded swiss cheese |
minced fresh parsley |
Directions:
1. In a large skillet over medium heat, melt 2 Tbs. butter. Add chicken, garlic and thyme. Cook for about 10 minutes. Remove and set aside. Add the remaining butter to the skillet. Stir in flour and salt until smooth; cook and stir until golden brown. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. In a greased 13-in. x9-in. x2-in. baking dish, layer half of the noodles, chicken, white sauce and cheese. Repeat layers. Cover and bake at 350F. for 20 minutes. Uncover; bake 20 minutes longer or until bubbly. Let stand 15 minutes before serving. Sprinkle with parsley.
|
|