Creamy Ham-And-Chicken Lasagna
2 bone-in chicken breast halves
2 cups chopped cooked ham
9 lasagna noodles -- uncooked
vegetable cooking spray
1 tablespoon butter or margarine
1 package sliced fresh mushrooms -- 8 oz.
1/3 cup butter or margarine
1/3 cup all-purpose flour
3 cups milk
1 1/2 cups freshly grated parmesan cheese
1/2 cup whipping cream
3/4 teaspoon dried basil or 2 teaspoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
garnishes: chopped fresh parsley -- paprika
Place chicken breasts in a saucepan; add water to cover. Bring to a boil over high heat; cover, reduce heat to medium, and cook 45 minutes or until chicken is tender. Drain and let cool slightly.
Remove and discard skin from chicken; remove meat from bones, discarding bones. Chop chicken into bite-size pieces, and place in a large bowl; add chopped ham.
Cook lasagna noodles according to package directions; drain. Place wax paper on a baking sheet; coat wax paper with cooking spray. Place cooked noodles in a single layer on wax paper; cover with additional wax paper. Continue layering noodles and wax paper. Set aside.
Melt 1 tablespoon butter in a large skillet over medium-high heat; add mushrooms, and cook, stirring constantly, until tender. Drain and stir into meat mixture; set aside.'
Melt 1/3 cup butter in skillet; add flour and cook 1 minute, stirring constantly. Gradually stir in milk; cook, stirring constantly, about 3 minutes or until bubbly. Stir in Parmesan cheese and next 4 ingredients; cook until cheese has melted and mixture is thickened. Add chicken mixture to cheese mixture, stirring well.
Coat a 2-quart shallow baking dish with cooking spray. Spread one-third of meat mixture into dish; top with 3 lasagna noodles. Repeat layers twice with meat mixture and noodles.
Bake, covered, at 350° for 30 minutes. Remove from oven, and let stand for 10 minutes before serving. Garnish, if desired.
Source: "Southern Living April 1995" Yield: 8 servings"
2 bone-in chicken breast halves
2 cups chopped cooked ham
9 lasagna noodles -- uncooked
vegetable cooking spray
1 tablespoon butter or margarine
1 package sliced fresh mushrooms -- 8 oz.
1/3 cup butter or margarine
1/3 cup all-purpose flour
3 cups milk
1 1/2 cups freshly grated parmesan cheese
1/2 cup whipping cream
3/4 teaspoon dried basil or 2 teaspoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
garnishes: chopped fresh parsley -- paprika
Place chicken breasts in a saucepan; add water to cover. Bring to a boil over high heat; cover, reduce heat to medium, and cook 45 minutes or until chicken is tender. Drain and let cool slightly.
Remove and discard skin from chicken; remove meat from bones, discarding bones. Chop chicken into bite-size pieces, and place in a large bowl; add chopped ham.
Cook lasagna noodles according to package directions; drain. Place wax paper on a baking sheet; coat wax paper with cooking spray. Place cooked noodles in a single layer on wax paper; cover with additional wax paper. Continue layering noodles and wax paper. Set aside.
Melt 1 tablespoon butter in a large skillet over medium-high heat; add mushrooms, and cook, stirring constantly, until tender. Drain and stir into meat mixture; set aside.'
Melt 1/3 cup butter in skillet; add flour and cook 1 minute, stirring constantly. Gradually stir in milk; cook, stirring constantly, about 3 minutes or until bubbly. Stir in Parmesan cheese and next 4 ingredients; cook until cheese has melted and mixture is thickened. Add chicken mixture to cheese mixture, stirring well.
Coat a 2-quart shallow baking dish with cooking spray. Spread one-third of meat mixture into dish; top with 3 lasagna noodles. Repeat layers twice with meat mixture and noodles.
Bake, covered, at 350° for 30 minutes. Remove from oven, and let stand for 10 minutes before serving. Garnish, if desired.
Source: "Southern Living April 1995" Yield: 8 servings"
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