Cheesy Chicken and Mushroom Lasagne

Cheesy Chicken and Mushroom Lasagne
Photo by Romulo Yanes

Ingredients

  • 2 teaspoons thyme leaves
  • ¼ cup all-purpose flour
  • 3 ½ cups whole milk
  • ½ roast chicken, skin discarded, meat shredded (about 2 1/4 cups), and carcass reserved for stock
  • 5 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • + 6 more ingredients
    • an 8-inch square baking pan
    • 12 Barilla no-boil egg lasagne noodles (less than a 9-ounce package)
    • 1 (10-ounce) package cremini or white mushrooms, thinly sliced
    • ½ cup dry white wine
    • ¾ cup grated Parmigiano-Reggiano
    • 1 ½ cups coarsely grated Gruyère (3 ounces)

Preheat oven to 425° with rack in middle. Cook mushrooms, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in oil and 1 tablespoon butter in a 4-quart heavy saucepan over medium heat, stirring occasionally, until mushrooms are softened, about 3 minutes. Add wine and simmer briskly 2 minutes. Tr...

View full recipe at Epicurious

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