Chicken Lasagna

Fayleen Turner Collamore

By
@fayleenc

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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Rating:

Comments:

Serves:

8

Prep:

35 Min

Cook:

40 Min

Method:

Bake

Ingredients

6 Tbsp
butter, divided
1 1/2 lb
boneless chicken breasts, cut into 1 inch cubes
2 clove
garlic, minced
1/3 c
all purpose flour
1/2 tsp
salt
1 1/2 c
chicken broth
1 c
heavy cream whipping cream
8 oz
lasagna noodles, cooked and drained
2 c
(8 ounces) shredded sharp cheddar cheese
minced fresh parsley, optional

Directions Step-By-Step

1
In 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.
2
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.
3
In 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.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American