Creamy Chicken Lasagna
(from saymyname’s recipe box)
Source: In 'The Pastry Queen Christmas'
Serves 10 peopleCategories: Chicken, Lasagna, Main Dish
Ingredients
- Cream Sauce:
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 stalks celery, diced
- 10 ounces button mushrooms, sliced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 teaspoons kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 cup unsalted butter
- 2 cups all-purpose flour
- 3 cups chicken stock
- 1 cup heavy whipping cream
- 1 cup freshly grated parmesan cheese
- Tabasco sauce (to taste)
- 2 teaspoons kosher salt
- 1 teaspoon white pepper
- ground nutmeg, a pinch
- Remaining Ingredients:
- 15 lasagna noodles (about 12 ounces)
- 1 rotisserie chicken, skinned, deboned, and shredded into bite-sized pieces
- 3 cups shredded monterey jack cheese
- 1 cup freshly grated parmesan cheese
Directions
-
Preheat oven to 350°; grease a 9 × 13 inch baking dish with butter or cooking spray.
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Make the sauce: in a large saute pan, heat the olive oil over medium heat.
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Add in onion, celery, mushrooms, red pepper, and garlic; saute until onion is translucent, about 5 minutes.
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Stir in parsley, salt, and pepper; remove from heat and set aside.
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In a large saute pan or stockpot, melt the butter over med-low heat.
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Whisk in the flour 1/2 cup at a time, whisking after each addition until smooth.
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Add the chicken stock 1 cup at a time, whisking after each addition until smooth.
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Increase the heat to medium and cook the sauce until it thickens to the consistency of a cream soup.
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Stir in the cream, Parmesan, Tabasco, salt, pepper, and nutmeg; heat until the cheese is completely melted.
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Stir in the sauteed vegetables and remove from the heat.
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In a large pot of boiling water, cook the lasagna noodles according to package directions; drain the noodles and separate them.
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Spread a thin layer of cream sauce over the bottom of the prepared baking dish.
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Layer 5 lasagna noodles on top, then layer with half of the chicken, 1 cup of jack cheese, and 1/3 remaining cream sauce.
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Layer 5 more noodles on top and continue with the rest of the chicken, 1 cup jack cheese, and 1/3 of the cream sauce.
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Layer on the last 5 noodles and cover them with the remaining cream sauce.
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Mix together the Parmesan and remaining cup of jack cheese.
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Sprinkle the cheese evenly over the top of the lasagna.
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Bake 30-45 minutes, until the lasagna is bubbling.
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Remove from oven and let stand 15 minutes before cutting and serving.