Fayleen Turner Collamore
6 Tbspbutter, divided
1 1/2 lbboneless chicken breasts, cut into 1 inch cubes
2 clovegarlic, minced
1/3 call purpose flour
1 1/2 cchicken broth
1 cheavy cream whipping cream
8 ozlasagna noodles, cooked and drained
2 c(8 ounces) shredded sharp cheddar cheese
·minced fresh parsley, optional
How to Make Chicken Lasagna
- 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.
- 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. 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.