Chicken Lasagna

1
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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
8
Prep:
35 Min
Cook:
40 Min
Method:
Bake

Ingredients

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  • 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

How to Make Chicken Lasagna

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.

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About Chicken Lasagna

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




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