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Creamy Chicken Lasagna Recipe

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As a girl, I spent summers on my grandparents' farm and helped harvest bushels of fresh vegetables. To this day, I enjoy making recipes like this lasagna, laden with juicy tomatoes and herbs fresh from my own garden.

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Creamy Chicken Lasagna Recipe

Prep: 40 min. Bake: 45 + standing

Yield: 9-12 Servings

40 45 85

Ingredients

12 uncooked lasagna noodles
2 tablespoons cornstarch
1 can (12 ounces) evaporated milk
2 cups chicken broth
1 can (8 ounces) tomato sauce
1/2 cup grated Parmesan cheese
2 garlic cloves, minced
2 teaspoons Dijon mustard
1/2 teaspoon dried basil
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
2 cups cooked chicken strips (12 ounces)
24 cherry tomatoes, thinly sliced
1 cup (4 ounces) shredded cheddar cheese
Paprika and minced fresh parsley

Directions

Cook noodles according to package directions. Meanwhile, in a large saucepan, combine cornstarch and milk until smooth. Whisk in the broth, tomato sauce, Parmesan cheese, garlic, mustard, basil, nutmeg and cayenne. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat.
Drain noodles. Spread 1/4 cup sauce into a greased 13-in. x 9-in. baking dish. Set aside 1 cup sauce. Stir chicken and tomatoes into the remaining sauce.
Layer four noodles and half of the chicken mixture in baking dish. Repeat layers. Top with remaining noodles; spread with reserved sauce. Sprinkle with cheddar cheese and paprika.
Cover and bake at 350° for 45-50 minutes or until bubbly. Let stand for 15 minutes before cutting. Sprinkle with parsley. Yield: 9-12 servings.

Nutritional Facts 1 serving (1 piece) equals 251 calories, 8 g fat (5 g saturated fat), 47 mg cholesterol, 437 mg sodium, 26 g carbohydrate, 1 g fiber, 18 g protein.

Originally published as Creamy Chicken Lasagna in Country Woman September/October 2004, p29

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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