Creamy Chicken Lasagna

Creamy Chicken Lasagna

ChefMom
  • Prep: 20 min
  • Cook Time: 1 hr 10 min
  • Total: 1 hr 30 min
  • Serving: 10

Who can resist Creamy Chicken Lasagna. While making lasagna can be a long process, a few tricks saves time and really makes this recipe a go-to week night meal. Next time you cook chicken breasts, throw two extra breasts in the pan. When done, dice and freeze. Just thaw them and you are ready to go.

Ingredients

  • 5 tablespoons butter, divided
  • 1 cup onion, chopped
  • 2 garlic cloves, minced
  • 1 can diced plum tomatoes
  • 1/2 teaspoon tarragon
  • 1/2 teaspoon basil
  • 1/2 teaspoon sugar
  • 1 1/4 teaspoon salt, divided
  • 2 1/2 cups cooked, diced chicken
  • 3 tablespoons flour
  • 2 cups half and half
  • 1/2 cup chicken broth
  • 3 cups swiss or mozzerella cheese
  • 8 ounces cooked lasagna noodles
  • 3/4 cup Parmesan, grated

Directions

  1. Prepare ingredients as directed by chopping the onion, and mincing the garlic.
  2. Make sure chicken is cooked and diced. Prepare lasagna noodles as directed.
  3. Preheat your oven to 350 degrees Fahrenheit and grease a 13x9 pan.
  4. In a large skillet over medium heat, melt 2 tablespoons of butter.
  5. Add onion and garlic, cooking for 3-5 minutes.
  6. Next, stir in tomatoes, tarragon, basil, sugar, and 1/4 teaspoon of salt.
  7. Simmer the sauce 4-6 minutes before mixing in chicken.
  8. In a sauce pan, melt the rest of the butter.
  9. Add flour and 1 teaspoon of salt and cook for 2 minutes.
  10. Add the half and half, cooking for 5-6 minutes before adding the broth and bringing to a boil. Remove from heat.
  11. Begin layering the lasagna, starting with 1/3 of the tomato sauce in the bottom of the pan.
  12. Cover the tomato sauce with 1/3 of the white sauce then top with 1 cup of cheese and 1/2 of the noodles.
  13. Repeat. Top with the final 1/3 of the sauces and cheese.
  14. Sprinkle with Parmesan and bake 40-45 minutes.
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