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