Chicken Lasagna       Barbara Marchant

1 pkg lasgana noodles, uncooked
1 pkg fresh mushrooms, sliced
1 lg. onion, diced
1 lg. green pepper diced
1 lg. red pepper diced
4 lg. garlics
1 cube butter
1 lg can diced green chiles
1 (15 oz) ricotta cheese
2 eggs
½ bottle Parmesan cheese
1 pint sour cream
4 double chicken breasts-cooked and diced
4 cups chicken broth  (save from cooking chicken)
½ cup flour
2 cups half and half  (may use 2 cups of chicken broth instead)
4 cups grated mozarella cheese

Melt 1 cube butter.  Brown onions, green pepper, red pepper, garlic and mushrooms.  Cook until soft.
Add 1 lg can diced green chiles.

In a large bowl mix:
1 (15 oz) ricotta cheese
2 eggs
½ bottle Parmesan cheese
1 pint sour cream

Cook 4 double chicken breasts, drain, cool and dice.  Save 4 cups broth ( 6 cups if substituting for half and half)

In a saucepan combine
½ cup flour
4 cups chicken broth
Bring to a boil, add more broth if it is too thick

Add 2 cups half and half or 2 cups chicken broth
Add 4 cups grated mozarella cheese

Mix together:
chicken gravy
vegetables
ricotta/parmesan cheese mixture


Layer in a 13 x 9 pan in the following order: 3 times
    chicken gravy mixture
    noodles
    chicken
    mozarella cheese

Cover and bake at 350 for 1 hour