Chicken a la Roma
Submitted by NAT
Layered chicken lasagna with a herbed tomato-mushroom sauce, creamy bechamel, and three cheeses baked until bubbly. An Italian-American classic that feeds a hungry crowd.
YIELD
4 servingsPREP
35 minCOOK
45 minREADY
80 minThis is lasagna reimagined with chicken, and it might just dethrone the beef version at your dinner table.
Chicken breasts, tomatoes, and a full pound of mushrooms get simmered with basil and thyme into a chunky, saucy filling. Between the noodle layers, a smooth bechamel made with white wine adds richness without heaviness.
Swiss, mozzarella, and Parmesan bring three layers of melty, golden, bubbly cheese that crown the top.
With 62 reviews and counting, this one has earned its fans.
Pro Tips
- Use pre-cooked or rotisserie chicken to save time. Shred or dice it into bite-sized pieces so it distributes evenly through the layers.
- Make the bechamel slightly thinner than you think you need. It thickens in the oven and you want it to flow between the noodle layers.
- Let the lasagna rest for 10 to 15 minutes after baking. This sets the layers so slices hold together instead of sliding apart.
Ingredients
Directions
Cook onions and minced garlic in margarine.
Add tomatoes, chicken, mushrooms, and seasonings.
Add tomato sauce to thicken.
Lightly spread tomato sauce on bottom of a “pammed"; 9×13 pan.
Aayer ingredients in following manner: noodles tomato-chicken mixture ½ of the cheese BECHAMEL SAUCE noodles, tomato-chicken mixture bechmel sauce cheeses, ending with parmesan cheese.
Bake at 375℉ (190℃) F for 35 to 45 minutes or until lightly browned and bubbly.
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