Chicken Cordon Bleu Lasagna
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Servings: |
8 |
16 |
24 |
32 |
40 |
48 |
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Ingredients: |
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Chicken
breasts; bone in, whole |
3 |
6 |
9 |
12 |
15 |
18 |
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Chicken
broth |
1/2 C. |
1 C. |
1 1/2 C. |
2 C. |
2 1/2 C. |
3 C. |
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Lasagna
noodles |
1 lb. |
2 lb. |
3 lb. |
4 lb. |
5 lb. |
6 lb. |
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Ham;
shredded |
1/2 lb. |
1 lb. |
1 1/2 lb. |
2 lb. |
2 1/2 lb. |
3 lb. |
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parsley;
fresh or dried |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. +
1 T. |
1/4 C. +
2 T. |
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Sauce: |
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Butter or
margarine |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Flour |
3/4 C. |
1 1/2 C. |
2 1/4 C. |
3 C. |
3 3/4 C. |
4 1/2 C. |
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Milk |
3 C. |
6 C. |
9 C. |
12 C. |
15 C. |
18 C. |
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Heavy
cream or half & half |
2 1/4 C. |
4 1/2 C. |
6 3/4 C. |
9 C. |
11 1/4 C. |
13 1/2 C. |
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Chicken
broth; reserved |
1 1/2 C. |
3 C. |
4 1/2 C. |
6 C. |
7 1/2 C. |
9 C. |
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Parmesan
cheese |
2 1/4 C. |
4 1/2 C. |
6 3/4 C. |
9 C. |
11 1/4 C. |
13 1/2 C. |
Assembly
Directions:
Cook chicken in pan or Dutch oven with 1/2 cup broth
(per recipe) and a small amount of water. Cool and cut
into bite size pieces. Save broth.
Cook lasagna noodles with 1 t. salt and 1 T. oil.
Drain and spread on wax paper.
Melt butter or margarine. Add flour. Cook and stir
slowly. Add milk, cream or half & half, and reserved
broth. Cook
till boiling, stirring constantly. Add cheese and
parsley.
Grease a
9x13 pan. Spread a little sauce on bottom of pan and
layer noodles (about 6) sauce, chicken, ham. Repeat 3
times ending with sauce.
Freezing and Cooking Directions:
To freeze now: Wrap tightly with freezer paper
OR place dish in 2-gallon freezer bag OR vacuum seal
pan. Label and freeze.
To bake now and freeze later: Bake uncovered at
350 degrees for 30-35 minutes. Cool. Wrap and freeze.
To serve: For uncooked lasagna, thaw and bake
covered at 350 degrees for 45 minutes. Uncover and
bake an additional 15 minutes. To bake from the frozen
stage, add 30 minutes to the total baking time.
For pre-cooked lasagna, cover and re-heat 15-20
minutes at 350 degrees.
Comments:
This makes A LOT – actually more than one 9x13 pan so
I usually make 3 little pans instead of one big one.
<<<<<<<
Go to the September 2002 Newsletter
30 Day Gourmet
P.O. Box 272
Brownsburg, IN 46112
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