Artichoke Chicken Lasagna
2/3 cup butter or margarine -- divided
1/3 cup all-purpose flour
1 teaspoon salt -- divided
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
3 cups milk
1 3/4 pounds boneless skinless chicken breasts -- cut into thin strips and halved
2 (14-ounce) cans water-packed artichoke hearts -- drained and quartered
1 teaspoon dried thyme
9 lasagna noodles -- cooked and drained
1 cup grated Parmesan cheese
In a saucepan, melt 1/3 cup butter. Stir in flour, 1/2 teaspoon salt, nutmeg and pepper until smooth. Gradually stir in milk. bring to a boil; cook and stir for 2 minutes or until thickened. In a skillet, cook chicken in remaining butter until juices run clear. Stir in artichokes, thyme and remaining salt; heat through.
In a greased 13-in. x 9-in. baking dish, layer about 1/3 cup white sauce, three noodles, 1/2 cup sauce, 1/3 cup Parmesan cheese and about 3 cups chicken mixture. Repeat layers.
Top with remaining noodles, sauce and Parmesan cheese. Bake, uncovered, at 350' for 35-40 minutes or until bubbly and golden brown. Let stand for 10 minutes before cutting.
Source: "Taste of Home's Holiday & Celebrations Cookbook 2001" Copyright: "2001 Reiman Publications, LLC"
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