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Cook'n with Betty Crocker 
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Chicken Lasagna with Tarragon-Cheese Sauce |
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Serves: 6 Print this Recipeprep: 35 min bake: 30 min stand: 10 min 6 uncooked lasagna noodles (6 ounces) 1 tablespoon butter or margarine 1 1/2 cups sliced mushrooms (4 ounces) 1 medium onion, chopped (1/2 cup) 1 cup ready-to-serve chicken broth 2 tablespoons chopped fresh tarragon leaves or 1 teaspoon dried tarragon leaves 1/4 teaspoon salt 1/4 teaspoon pepper 1 package (8 ounces) cream cheese, softened 1 cup shredded swiss cheese (4 ounces) 1 1/2 cups diced cooked chicken 1 jar (2 ounces) diced pimientos, drained 1. Heat oven to 325°. Grease rectangular baking dish, 11 x 17 x 1 1/2 inches. Cook and drain noodles as directed on package. 2. Melt butter in 12-inch skillet over medium heat. Cook mushrooms and onion in butter, stirring occasionally, until tender. Stir in broth, 1 tablespoon of the tarragon, the salt and pepper. Heat to boiling; reduce heat to low. Stir in cream cheese and Swiss cheese until melted. Stir in chicken and pimentos. 3. Cut noodles crosswise in half. Arrange 6 pieces, overlapping edges, in baking dish. Spread half of the sauce over noodles. Repeat layers of noodles and sauce. Cover and bake 25 or 30 minutes or until hot in center and bubbly around edges. Sprinkle with remaining 1 tablespoon tarragon. Let stand 10 minutes before cutting. 1 SERVING: Calories 385 (Calories from Fat 215); Fat 24g (Saturated 13g); Cholesterol 90mg; Sodium 560mg; Carbohydrate 20g (Dietary Fiber 1g); Protein 22g * % DAILY VALUE: Vitamin A 20%; Vitamin C 6%; Calcium 22%; Iron 12% * DIET EXCHANGES: 1 Starch, 3 High-Fat Meat * CARBOHYDRATE CHOICES: 1 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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