Chicken Noodle Bake



8 Lasagna Noodles

8 Medium Skinless, Boneless Chicken Breast Halves

2 Tbsp Butter

3 Cups Mushrooms, Sliced

1/2 Cup Chopped Onion

3/4 Cup Dry White Wine

1/2 Tsp Pepper

8 Ounce Cream Cheese, Cut Up

1/2 Cup Sour Cream

2 Tbsp Flour

1/2 Cup Half And Half Or Milk

1 Cup Swiss Cheese, Shredded

1 Cup Muenster Cheese, Shredded


 Cut chicken into 1 inch pieces. In a skillet melt butter over medium high heat. Add mushrooms and onion, cook for 4-5 minutes or until tender, stirring occasionally. Add chicken, wine, pepper and salt. Bring to boiling, and reduce heat. Simmer, covered for 5 minutes, stirring once. Remove from heat.

Cook the lasagna noodles according to package directions. Halve each noodle lengthwise. Curl each noodle half into a 2-1/2 inch diameter ring and place, cut side down, in a rectangular baking dish. Using a slotted spoon, spoon the chicken mixture into center of the lasagna rings, reserving the liquid in the skillet. Add the cream cheese to reserved liquid; heat and stir just until cream cheese is melted.

In a small bowl, stir together the sour cream and flour; stir in half and half or milk. Add to mixture in skillet, add the cheeses. Cook and stir over medium heat until thickened and bubbly. Spoon cream cheese mixture over rings. Cover with foil. Bake for 35 minutes in a 325 degree F oven, or until heated through.



8 servings


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