1/4 cup butter
1 medium onion, diced
4 ounces fresh mushrooms, sliced
3 boneless skinless chicken breast halves, cut into bite-size pieces
3/4 cup dry white wine
1/2 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
6 lasagna noodles, cooked and drained, each cut lengthwise into halves
1 package (8 ounces) cream cheese, softened, cubed
1/2 cup heavy cream
1/2 cup sour cream
1-1/2 cups (6 ounces) shredded Swiss cheese, divided
1 cup (4 ounces) shredded Muenster cheese, divided
3 tablespoons sliced almonds, toasted
Chopped fresh parsley
*To toast almonds, spread in single layer on baking sheet. Bake in preheated 350°F oven 8 to 10 minutes or until golden brown, stirring frequently.
Melt butter in large skillet over medium-high heat. Add onion and mushrooms; cook and stir until tender. Add chicken, wine, tarragon, salt and pepper; bring to a boil over high heat. Reduce heat to low; simmer very gently until chicken is cooked through, stirring occasionally.
Preheat oven to 325°F. Form each lasagna noodle half into a circle; place in greased 13×9-inch baking dish. Using a slotted spoon, fill center of lasagna rinds with chicken. To wine mixture remaining in skillet, add cream cheese, heavy cream, sour cream, 3/4 cup Swiss cheese and 1/2 cup Muenster cheese. Heat until cheese melt, stirring frequently. (Do not boil) Pour over lasagna rings. Sprinkle remaining cheeses and almonds.
Bake 35 minutes or until hot and bubbly; sprinkle with parsley. Garnish as desired.
Makes 6 servings
RECIPE NOTE: I haven’t tried it, but I am thinking I could use leftover turkey (or chicken) in place of the raw chicken. Maybe 2-3 cups of cooked turkey instead of the three chicken breasts. I would just add it after cooking the onion and mushrooms.