White Lasagna

Ingredients

Instructions

8 oz. fresh mushrooms, sliced
2 tbls. butter, melted
1/2 cup dry white wine
1/2 tsp dried tarragon
1/4 cup (1/2 stick) butter
1/4 cup flour
1/4 tsp nutmeg
salt to taste
white pepper
2 cups half and half
2 cups chicken broth
8 oz. uncooked lasagna noodles
5 cups shredded cooked chicken breasts
12 oz. swiss cheese, shredded

Saute mushrrooms in 2 tbls butter in a large skillet until light brown. Add the wine and tarragon and cook over the medium heat until the liquid evaporates.

Melt 1/4 cup butter in small saucepan. Whisk in the flour, nutmeg, salt and white pepper. Cook for 1 to 2 minutes, stirring constantly. Remove form the heat and stir in the half and half and chicken broth gradually. Cook until thickened and smooth, stirring constantly. Stir in mushrooms.

Cook the noodles using the package directions, rinse with cold water and drain.

Spread a thin layer of the sauce in a greased 9 x 13 baking dish. Layer the 1/2 of the following: noodles, chicken, sauce, and cheese in the prepared dish . Repeat layers.

Bake uncovered, at 350 for 40 to 50 minutes or until bubble. Let stand 5 minutes before serving.

Serves 8.