Chicken Lasagna Recipe

Someone asked for my chicken lasagna recipe. I usually cook a whole chicken but if you don't want to use a whole chicken choose chicken breast with bone in. A lot of good flavor comes from the bone and the skin.
I have made this recipe without the mushrooms with spinach and without the spinach with the mushrooms. Both were delicious.

Chicken Lasagna

Chicken

1 whole chicken

2 stalks Celery chopped

1/2 small Onion chopped

Salt and Pepper to coat

Wash the chicken rub in salt and pepper and put in large pot cover with water add celery, and onion. When leg falls away from breast remove from water and let cool. When cool enough to touch, remove skin and bones and chop 2 cups of chicken.

Mushrooms and Spinach

1 pound of baby Portobello mushrooms chopped

½ of small onion

2 cloves garlic minced

1 stick of butter

3 tablespoons flour

2 cups warm chicken broth

3 1/2 cups ½ and ½

1 1/2 cups grated parmesan cheese

Salt and Pepper to taste.

Pinch of nutmeg

1 lb. chopped spinach

Sautee mushrooms in large pan, over medium heat, in 1 stick of butter with onions and garlic, until onions are translucent. Stir in 3 tablespoons flour to make a light roux. Add 2 cups chicken broth from cooked chicken. Stir and cook until smooth. Add the ½ and ½ and cheese. Add salt and pepper to taste, and a pinch of nutmeg. Allow to simmer over medium low heat for about 2 to 3 min. until it begins to thicken.  Remove from heat and stir in chopped spinach.

Noodles

9 to 10 lasagna noodles cooked by package directions.

Drain, rinse and cool enough to touch.

Cook these while the mushroom sauce is being made drain, rinse and allow to cool to touch.

Preheat oven to 350 degrees.

Assemble the lasagna in a 9 x 13 oven proof pan. Oil bottom and sides of pan.

Lightly cover the bottom of the pan with the mushroom mixture. Lay 3 noodles on top, and cover with a little more sauce, layer of chicken, layer of sauce. Continue to layer ending with sauce on top.

Bake for about 30 to 35 min. until bubbly in the middle and edges are lightly brown.  Remove from oven and let stand for 5 min. before serving. Great served with a tossed salad with sliced avocado and Italian dressing.