Chicken Lasagna -Jeff Allen

Ingredients

• 9 lasagna noodles
• 1/4 cup oleo
• 3 cups sliced mushrooms
• 1 teaspoon lemon juice
• 1/4 cup flour
• 3 cups cooked chicken, cubed
• 2 teaspoons instant chicken bouillon
• 1/2 fresh parsley
• 1/2 teaspoon salt
• 1 1/2 teaspoons minced garlic
• 2 cups milk
• 1 cup sour cream
• 8 ounces ricotta cheese
• 8 ounces mozzarella cheese
• 1/4 cup parmesan cheese

• 1 (8 ounce) package cream cheese

Directions

1. 1

   Cook noodles as direct on package. Melt oleo; add mushrooms, garlic, salt, and lemon juice. Cook 5 minutes. Stir in flour and bouillon. Blend well. Add milk and sour cream; cook over medium heat until thick. Stir in chicken and parsley.

2. 2

   Combine ricotta and cream cheese.

3. 3

   Spread 1/3 cup sauce in bottom of greased 9x13-inch baking dish. Layer one-third of noodles, one third of ricotta, one third of mozzarellas, 1/2 cup sauce and one-third parmesan. Repeat 2 times.

4. 4

   Bake at 325 degrees for 45 minutes.

5. 5

   Let stand for 15 minutes before serving.