Wednesday, March 30, 2011

White Chicken Lasagna

I swam in college and every year the team would go to Long Beach, CA for a swim meet. My awesome Aunt lives there and would make dinner for the whole team! I have wanted to get this recipe from her for a while. My aunt made it for so many people that she used penne pasta instead of lasagna noodles. Either way this is a winning dish.  I am so excited to share this recipe. If you only try one recipe from my blog it should be this one. My Dad was nice enough to take pictures of this recipe for the blog. Thanks Diane and Dad!

White Chicken Lasagna
Fresh Lasagna Noodles (recipe on this blog)
½ cup margarine
8 oz. Fresh Mushrooms, Sliced
2 cloves of garlic, minced
1 Tablespoon Green onion, chopped
1/2 tsp. Salt
1 tsp. Lemon juice
¼ cup flour
2 tsp instant chicken bullion
3 cups Milk
2 cups cooked chicken, cubed (about 3 breasts)
½ cup parsley, chopped (reserve some for garnish)
15 oz Ricotta cheese
8 oz shredded mozzarella
½ cup fresh Parmesan

Cook, drain and set noodles on paper towels. In a large sauce pan melt margarine (doesn't burn as easy as butter). Add Mushrooms, lemon juice, salt, garlic, green onion. Saute until tender. Stir in Flour and bullion to make the rue. Add milk slowly. Stir constantly until think and bubbly. This will take time. Be patient.  Add chicken and some a portion of the parsley.

Layer in dish as follows
  1. sauce
  2. noodles
  3. ricotta* alternate cheeses between layers
  4. mozzarella
    Repeat until you run out if noodles. Top with left over cheese and parsley.I like the Mozzarella on top, and the Parmesan. 

    Bake at 325 degrees for 45 min. After baking, I turn on the broiler (high) to get a nice golden brown top. The Parmesan browns up nicely. This recipe made one large lasagna and one smaller one.


1 comment:

  1. I'm Sooo excited to make this. Those were good times! Thanks for the recipe...I love your blog! - Tamber