Friday, June 10, 2011

White Chicken Lasagna

White Chicken Lasagna
(8-12 servings)


12 tbsp. Butter (1 ½ sticks)
½ cup All-Purpose Flour
2 cup Milk
1 ½ cup Heavy Cream
1 cup Chicken Broth
½ tsp. Ground Rosemary
½ tsp. Ground Tarragon
½ tsp. Garlic Powder
1/8 tsp. Nutmeg
1 cup Chopped Parsley
1 ½ cup Grated Parmesan Cheese
12 Traditional Lasagna Noodles, cooked al dente
2 lb. Cooked Chicken Breast, sliced thin
1/8 cup Grated Parmesan Cheese (Optional)


Melt butter in a large sauce pan over medium heat and then whisk in the flour.  Cook the butter/flour mixture for 2 to 3 minutes and then start adding the milk, cream and chicken broth.  Be sure to whisk continuously as you add these ingredients.  Heat the mixture to a boil while whisking to keep the sauce from scorching on the bottom of sauce pan.  The mixture will start to thicken some as it comes to a boil.  When this happens, add the rosemary, tarragon, garlic, nutmeg and parsley to the mixture and incorporate.  Remove the sauce pan from the heat and whisk in the 1 ½ cups of Parmesan cheese.

To assemble the lasagna, place a ½ cup of sauce in the bottom of a 9x13 pan.  Place 3 pieces of lasagna noodles in the pan lengthwise and cover with 1 cup of the sauce.  Completely cover the noodles and sauce with a layer of sliced chicken.  Repeat the noodle, sauce and chicken layers 2 more times.  Then finish with the 4th layer of noodles, remaining sauce.  Sprinkle the sauce with the 1/8 cup of Parmesan cheese (if using) and bake uncovered in a 350 degree oven for 25 to 35 minutes.  Let rest 10 minutes before cutting into serving pieces.

Note:   For the chicken in this recipe, you could use sliced chicken breast from your favorite deli or grocery store.  I use the “Baked Chicken Breast” recipe from the cookbook coming in September.  You could also use sliced turkey in this recipe.

Note:   You can also use the non-cook lasagna noodles for this recipe.  Because they are thinner then the regular ones, the lasagna will not be as tall in the pan.

Note:   Be sure and place a sheet/cookie pan on the rack under the rack with the lasagna on it to catch any overflows.  Sometimes a casserole dish will overflow and make a mess in the oven.  The pan helps by catching the overflow and keeping the oven clean.

Ideas for Future Efforts


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