I made today's lunch last night - with a white chicken lasagna in mind but what came out was totally different than what I had in mind and so very yummy. This is how I made it:
1 whole chicken baked in the oven - picked from the bones. Chicken broth made from the bones of the chicken (I baked two chickens we ate one and I put the other in the fridge for this meal).
1/4 of a large sweet onion finely chopped and heated in a large sautee pan with about a cup of the broth. Add the chicken and more broth. Thicken with 1/4 cup flour and 1/2 cup milk (whisk flour and milk and add to the broth slowly while stirring) Heat over medium low heat until thick and bubbly. Layer with 1/2 box of lasagna noodles (I used the no-boil kind) and top with 8oz Montaray Jack cheese (I wanted a mild white cheese) shredded (or in small cubes). Baked in a 350 oven for 50 minutes.
It was really good - but it needed something. What would you do to make this better?
What about spinach and/or mushrooms, maybe broccoli? Sounds really good though.
ReplyDeleteSounds yummy! I was going to suggest something similar to what Nessa said...but another idea could be layering with fresh tomatoes, or zucchini..? I'd personally want a bit more 'zip', so I might sprinkle a bit of parmesan, as well...
ReplyDeleteSounds yummy! I'm with Tezzie about the Parmesan cheese - I always like the "finish" it adds to dishes like this one.
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