Cheesy Chicken Roll Ups
6 lasagna noodles, cooked, drained and
each cut lengthwise into halves
1/4 butter or margarine
1 medium onion, finely chopped
4 oz fresh mushrooms, sliced
3 boneless,skinless, chicken breasts, cut into bite size pieces
3/4 cup dry white wine
1/2 tsp dried tarragon leaves, crushed
1/2 tsp salt and pepper (each)
1 8 oz pkg cream cheese, softened and cubed
1/2 cup heavy cream
1 1/2 cups shredded Swiss cheese
1 cup shredded muenster cheese
Chopped fresh parsley
Preheat oven to 325 degrees. Melt butter in a large skillet over medium high heat. Add onion and mushrooms,
cook and stir until tender. Add chicken, wine, tarragon, salt and pepper; bring to a boil.
Reduce heat to low, simmer 10 minutes, stirring occasionally. Curl each lasagna noodle half into a circle; place
in 13 x 9 baking dish. Using slotted spoon, fill center of lasagna rings with chicken. To wine mixture remaining
in skillet, add cream cheese, heavy cream, sour cream, 3/4 cup Swiss cheese and 1/2 cup muenster cheese.
Heat until cheeses melt, stirring frequently. (Do not boil). Pour over lasagna rings. Sprinkle remaining cheeses
on top. Bake 35 minutes until hot and bubbly; sprinkle with parsley.
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