Chicken Lasagna

            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