8 medium skinless, boneless chicken breast halves
2 tablespoons butter or margarine
3 cups sliced fresh mushrooms (8-ounces)
1/2 cup chopped onion
3/4 cup white wine
1/2 teaspoon dried tarragon, crushed
1/2 teaspoon white pepper
1/8 teaspoon salt
8 lasagna noodles
1 8-ounce package cream cheese, cut up
1/2 cup dairy sour cream
2 tablespoons all purpose flour
1/2 cup half-and-half, light cream or milk
1 cup shredded Gruyere Cheese (4 ounces)
1 cup shredded Muenster cheese (4 ounces)
Slivered almonds, toasted (optional)
Cut chicken into 1-inch pieces. In a skillet melt butter over medium-high heat. Add mushrooms and onion; cook for 4 to 5 minutes or until tender, stirring occasionally. Add chicken, wine, tarragon, white pepper, and salt. Bring just to boiling; reduce heat. Simmer, covered, for 5 minutes, stirring once. Remove from heat.
Meanwhile, cook lasagna noodles according to package directions. Halve each noodle lengthwise. Curl each noodle half into a 2-1/2 inch diameter ring; place noodle rings, cut sides down, in a 3-quart rectangular baking dish. Using a slotted spoon, spoon chicken mixture into center of noodle rings, reserving the liquid in skillet. Add the cream cheese to reserved liquid; heat and stir just until cream cheese is melted.
In a small bowl stir together sour cream and flour; stir in half-and-half. Add the sour cream mixture and cheeses to the cream cheese mixture in skillet. Cook and stir over medium heat until thickened and bubbly.
Spoon cheese mixture over filled rings in baking dish. If desired, sprinkle with slivered almonds. Bake. covered, in a 325 Degree F. oven for 35 minutes or until heated through.
Makes 8 servings.
Recipe Source: Better Homes and Gardens Test Kitchen Favorites
2 tablespoons butter or margarine
3 cups sliced fresh mushrooms (8-ounces)
1/2 cup chopped onion
3/4 cup white wine
1/2 teaspoon dried tarragon, crushed
1/2 teaspoon white pepper
1/8 teaspoon salt
8 lasagna noodles
1 8-ounce package cream cheese, cut up
1/2 cup dairy sour cream
2 tablespoons all purpose flour
1/2 cup half-and-half, light cream or milk
1 cup shredded Gruyere Cheese (4 ounces)
1 cup shredded Muenster cheese (4 ounces)
Slivered almonds, toasted (optional)
Cut chicken into 1-inch pieces. In a skillet melt butter over medium-high heat. Add mushrooms and onion; cook for 4 to 5 minutes or until tender, stirring occasionally. Add chicken, wine, tarragon, white pepper, and salt. Bring just to boiling; reduce heat. Simmer, covered, for 5 minutes, stirring once. Remove from heat.
Meanwhile, cook lasagna noodles according to package directions. Halve each noodle lengthwise. Curl each noodle half into a 2-1/2 inch diameter ring; place noodle rings, cut sides down, in a 3-quart rectangular baking dish. Using a slotted spoon, spoon chicken mixture into center of noodle rings, reserving the liquid in skillet. Add the cream cheese to reserved liquid; heat and stir just until cream cheese is melted.
In a small bowl stir together sour cream and flour; stir in half-and-half. Add the sour cream mixture and cheeses to the cream cheese mixture in skillet. Cook and stir over medium heat until thickened and bubbly.
Spoon cheese mixture over filled rings in baking dish. If desired, sprinkle with slivered almonds. Bake. covered, in a 325 Degree F. oven for 35 minutes or until heated through.
Makes 8 servings.
Recipe Source: Better Homes and Gardens Test Kitchen Favorites
