Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Chicken
Italian Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Chicken breasts -- cooked, boneless
27 oz Can chopped tomatoes
1 lb Mushrooms -- sliced
1 ts Basil
1 ts Thyme
1 c Onions -- diced
Tomato sauce -- to thicken
1 c Swiss cheese
1 c Mozzarella cheese
1/2 c Parmesan
Bechamel Sauce:
1/4 c Flour
1/4 c Margarine
1 c Skim milk
White wine -- to taste
Saute onions and minced garlic in margarine. Add tomatoes, chicken,
mushrooms, seasonings. Add tomato sauce to thicken. Lightly spread
tomato sauce on bottom of a "PAM" coated 9x13" pan. (I like to spice
up the tomato sauce with seasonings.) Layer ingredients in following
manner: noodles, tomato-chicken mixture, 1/2 of the cheese, bechamel
sauce, noodles, tomato-chicken mixture, bechmel sauce, cheeses,
ending with parmesan cheese. Bake at 375 F for 35-45 or until lightly
browned and bubbly.
