chicken lasagna
This is a take from a recipe I found some years back for an Alaskan Halibut Lasagna. I used chicken which I had on hand at the time and now always make it this way. I haven't tried it with Halibut but please feel free to give it a try. I would love to know how it turned out! This is very rich but full of flavor.
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yield
8 serving(s)
prep time
35 Min
cook time
40 Min
method
Bake
Ingredients For chicken lasagna
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6 Tbspbutter, divided
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1 1/2 lbboneless chicken breasts, cut into 1 inch cubes
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2 clovegarlic, minced
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1/3 call purpose flour
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1/2 tspsalt
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1 1/2 cchicken broth
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1 cheavy cream whipping cream
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8 ozlasagna noodles, cooked and drained
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2 c(8 ounces) shredded sharp cheddar cheese
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minced fresh parsley, optional
How To Make chicken lasagna
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1In a large skillet over medium heat, melt 2 tablespoons butter. Add chicken. Cook until no longer pink. Add garlic; cook 1 minute longer. Remove and set aside.
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2Add 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.
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3In a greased 13-in. x 9-in. baking dish, layer half of the noodles, halibut, white sauce and cheese. Repeat layers. Cover and bake at 350° for 20 minutes. Uncover; bake 20 minutes longer or until bubbly. Let stand 15 minutes before serving. Sprinkle with parsley if desired.
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