|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Chicken Lasagna Florentine |
|
Serves: 12 Print this Recipe1 8-ounce package lasagna noodles 1 cup onions chopped 8 tablespoons butter or margarine 1/2 pound mushrooms sliced (about 3 cups) 2 10-ounce packages spinach thawed 1 1/2 teaspoons salt 1/2 teaspoon marjoram dried or thyme leaves, crushed 1/4 teaspoon nutmeg ground 1/4 teaspoon black pepper 1 cup ricotta cheese 6 tablespoons flour 1 1/2 cups milk 1 cup chicken broth 1/2 teaspoon basil dried basil leaves, crushed 2 tablespoons vermouth (optional) 2 cups chicken diced cooked 10 ounces mozzarella cheese shredded (about 2 1/2 cups) 1/4 cup parmesan cheese grated Cook lasagna noodles according to package directions. Drain well. Let cool on layers of waxed paper. Meanwhile, in a large skillet over medium heat, saute onion in 2 tablespoons of the butter or margarine for 5 to 7 minutes. Add mushrooms and saute until lightly browned and no liquid remains; set aside. Squeeze moisture out of spinach. Place spinach in a medium bowl. Stir in 1 teaspoon of the salt, marjoram or thyme, nutmeg and pepper. Stir in ricotta, onion and mushrooms; set aside. In a medium saucepan over medium heat, melt remaining 6 tablespoons butter or margarine. Add flour. Cook and stir for 1 to 2 minutes. Add milk, chicken broth and basil. Stirring, bring to a boil and boil until thickened. Add vermouth and remaining 1/2 teaspoon salt. Cook and stir 1 minute longer. Preheat oven to 375°. To assemble, while sauce is still hot, spread 1 cup of the sauce in bottom of a 13 x 9 x 2-inch baking dish. Layer in order, half of the noodles, half of the chicken, 1 1/2 cups of the mozzarella cheese, all of the spinach mixture, 3/4 cup sauce, remaining 1 cup chicken, remaining noodles, remaining 1 cup mozzarella and remaining 3/4 cup sauce. Cover with foil. Bake for 25 minutes. Uncover and sprinkle with Parmesan cheese. Bake 20 to 25 minutes longer or until bubbly around edges and Parmesan cheese is lightly browned. Let stand for 10 minutes before serving. Garnish with additional sliced mushrooms if desired. Chicken Lasagna Florentine comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! French Chicken Breasts Chicken With Herbs Chicken Rose Chicken Piccata Spiced Pueblo Chicken Hungarian Paprika Chicken Do-Ahead Burgundy Chicken Chicken Acapulco Chicken Milanese Pineapple Chicken Golden Gate Chicken Metropolitan Chicken Breasts Peasant Chicken And Sausage Szechwan Chicken And Peanuts Chicken Curry With Condiments Polynesian Chicken Tempura Carol's Lemonade Chicken Cantonese Chicken And Noodles Easy Chicken A La King Deluxe Chicken And Shrimp Savory Sauteed Chicken Livers Chicken Livers Stroganoff Roast Chicken With Stuffing Roast Chicken With Orange-GingerSauce Roast Chicken Cognac Country Chicken And Vegetables Baked Chicken In Honey Sauce Chicken-Shrimp Paella Chicken And Mushrooms Weekend Chicken Surprise Chicken Cordon Bleu Leisurely Chicken And Ham Santa Barbara Chicken Company Chicken-Rice Bake Stacked Chicken Enchiladas Chicken Strudel With Mustard Sauce Chicken And Ham Pinwheels Pantry Shelf Chicken Baked Papaya Maui Chicken Divan Pie Down Home Chicken Pie Oven-Fried Chicken In Potato Flakes Chicken Lasagna Florentine Italian Lemon Chicken Chicken With Fruited Rice Marinated Patio Chicken Lemon-Garlic Chicken Chicken Cacciatore Chicken-Chili Enchiladas Party Chicken Casserole Hot Chicken Salad Pie Calico Chicken Casserole Chicken 'N' Ziti Chicken Mornay Chicken Pie Chicken Encore Chicken-Vegetable Medley Chicken And Broccoli Bake Mexican Chicken And Chips Preparing Cooked Chicken Preparing Cooked Chicken Breasts Polynesian Chicken Chicken and Ziti Oriental Casserole Potluck Tetrazzini |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
