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Prep 35min
Total1hr15min
Servings6
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Ingredients
6
uncooked lasagna noodles (6 ounces)
1
tablespoon butter or margarine
1 1/2
cups sliced mushrooms (4 ounces)
1
medium onion, chopped (1/2 cup)
1
cup ready-to-serve chicken broth
2
tablespoons chopped fresh or 1 teaspoon dried tarragon leaves
1/4
teaspoon salt
1/4
teaspoon pepper
1
package (8 ounces) cream cheese, softened
1
cup shredded Swiss cheese (4 ounces)
1 1/2
cups diced cooked chicken
1
jar (2 ounces) diced pimientos, drained
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Steps
1
Heat oven to 325°. Grease rectangular baking dish, 11 x 7 x 1 1/2 inches. Cook and drain noodles as directed on package.
2
Melt butter in 12-inch skillet over medium heat. Cook mushrooms and onion in butter, stirring occasionally, until tender. Stir in broth, 1 tablespoon of the tarragon, the salt and pepper. Heat to boiling; reduce heat to low. Stir in cream cheese and Swiss cheese until melted. Stir in chicken and pimientos.
3
Cut noodles crosswise in half. Arrange 6 pieces, overlapping edges, in baking dish. Spread half of the sauce over noodles. Repeat layers of noodles and sauce. Cover and bake 25 to 30 minutes or until hot in center and bubbly around edges. Sprinkle with remaining 1 tablespoon tarragon. Let stand 10 minutes before cutting.
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A flexible plastic spatula is ideal for serving lasagna. You'll be able to dig underneath each piece, so that nobody is cheated out of any cheese, sauce or noodles.
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Nutrition Facts
Serving Size:1 serving
Calories
370
Calories from Fat
205
Total Fat
23g
Saturated Fat
13g
Cholesterol
90mg
Sodium
490mg
Total Carbohydrate
20g
Dietary Fiber
1g
Protein
22g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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