Old Fashioned Chicken and Noodles Lasagna | Midwest Living
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Old Fashioned Chicken and Noodles Lasagna

Old Fashioned Chicken and Noodles Lasagna

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  • Makes: 6 servings
  • Hands On 30 mins
  • Total Time 1 hr

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The chicken, vegetables and gravy are as rib-stickingly good as you remember, or maybe even better, tucked up cozily under a blanket of dill Havarti.

Ingredients

  • 1 pound skinless, boneless chicken breast halves*
  • 1 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1 sprig fresh thyme or 1/4 teaspoon dried thyme
  • 5 tablespoons butter, divided
  • 1 1/2 cups sliced fresh mushrooms
  • 3/4 cup frozen pearl onions, thawed
  • 1/4 cup all-purpose flour
  • 1 14 1/2 - ounce can chicken broth
  • 3/4 cup half-and-half or light cream
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
  • 3/4 cup thinly bias-sliced carrots
  • 3/4 cup thinly bias-sliced celery
  • 3/4 cup frozen peas
  • 9 no-boil lasagna noodles
  • 1 1/2 cups Havarti cheese with dill, shredded (6 ounces)

Directions

  1. Preheat oven to 350 degrees . Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Fill a medium saucepan with water; add thyme sprig and bring to boiling. Add chicken, reduce heat and simmer, covered, for 15 to 18 minutes or until cooked through. Transfer to cutting board to cool; discard cooking liquid.
  2. Meanwhile, melt 1 tablespoon butter in a large saucepan. Add mushrooms and onions. Cook and stir for 3 minutes or until just tender. Transfer to a bowl; set aside.
  3. Reduce heat to medium-low. Melt remaining 4 tablespoons butter in same saucepan. Stir in flour until well combined. Stir in chicken broth, half-and-half, 1 tablespoon thyme, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cook and stir until thickened. Set aside 1 cup sauce.
  4. Stir carrots, celery and peas into sauce in saucepan. Cook, covered, for 8 minutes or until tender, stirring occasionally.
  5. Chop chicken; add to sauce, along with the mushroom mixture. Simmer 2 to 3 minutes more or until heated through.
  6. To assemble: Spread 1/3 cup of the reserved sauce in a greased 2-quart square baking dish. Top with three noodles, half the chicken mixture and a third of the cheese. Repeat layers, ending with remaining 2/3 cup sauce. (Set aside the remaining third of the cheese.)
  7. Bake, covered, for 40 minutes. Uncover and sprinkle with remaining cheese. Bake for 5 to 10 minutes more or until noodles are tender and cheese is melted. Let stand for 15 minutes before serving.

Variation

  • * As a shortcut, you can sub 3 cups of chopped rotisserie chicken; skip step 1 and reduce the salt in Step 3 to 1/4 teaspoon.

Nutrition Facts

(Old Fashioned Chicken and Noodles Lasagna)

Servings Per Recipe 6, sat. fat (g) 16, Riboflavin (mg) 0, carb. (g) 30, Niacin (mg) 10, vit. C (mg) 6, Fat, total (g) 27, Thiamin (mg) 0, chol. (mg) 153, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 3, sodium (mg) 1024, Pyridoxine (Vit. B6) (mg) 1, Monounsaturated fat (g) 6, Folate (µg) 99, Polyunsaturated fat (g) 1, pro. (g) 30, calcium (mg) 257, cal. (kcal) 477, vit. A (IU) 3720, iron (mg) 2, Potassium (mg) 507, sugar (g) 4

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