Ingredients

• 8 oz. fresh mushrooms, sliced
• 2 tbsp. butter, melted
• 1/2 cup dry white wine
• 1/2 tsp. dried tarragon
• 1/4 cup (1/2 stick) butter
• 1/4 cup flour
• 1/4 tsp nutmeg
• salt to taste
• 1/4 tsp white pepper
• 2 cups half-and-half
• 2 cups chicken broth
• 8 oz. uncooked lasagna noodles
• 5 cups shredded cooked chicken breasts (Approx 4 whole chicken breasts)
• 12 oz. Swiss cheese, shredded

Directions

• Sauté the mushrooms in 2 tbsp. butter in a large skillet until light brown.
• Add the wine and tarragon and cook over medium heat until the liquid evaporates.
• Melt 1/4 cup butter in a small saucepan. Whisk in the flour, nutmeg, salt and white pepper. Cook for 1 to 2 minutes, stirring constantly.
• Remove from the heat and stir in the half and half and chicken broth gradually. Cook until thickened and smooth, stirring constantly.
• Stir in the mushrooms.
• Cook the noodles using the package directions: rinse with cold water and drain.
• Spread a thin layer of the sauce in a greased 9 x 13 inch baking dish.
• Layer the noodles, chicken, sauce and cheese 1/3 at a time in the prepared dish.
• Bake, uncovered, at 350 degrees for 40 to 50 minutes or until bubbly. -Let stand for 5 minutes before serving.

Yield: 8 servings