CHICKEN SPINACH LASAGNA Makes 15 servings
Return to menu	Next main dish recipe
2 tablespoons vegetable oil 5 boneless, skinless chicken breast halves, diced Over medium heat, saute chicken, remove and set aside, retaining the liquid in the pan. 1 10-ounce package frozen chopped spinach, thawed and squeezed and well drained. Saute the spinach to release the remaining liquid and add to the chicken, retaining the liquid in the pan. 1 bell pepper, finely chopped 1 onion, finely chopped 1 cup thinly sliced black olives Saute and add to the chicken mixture, retaining the liquid in the pan. 4 Tbsp butter 1 1/2 cups thinly sliced mushrooms Saute until very golden, and add to the chicken mixture, retaining the liquid in the pan. 1 cup butter (2 sticks) 1 cup all-purpose flour In the same saucepan melt the butter over medium heat. Stir in flour and cook, stirring, until thick; remove from heat and set aside. 8 cups milk (1/2 gallon) Heat milk in microwave 2 cups at a time, high power, for 3 ½ minutes each. Transfer each batch to a sauce pan over low heat. Add last batch to the roux, and then add the roux to the previous 6 cups of broth mixture, stirring constantly. Heat very carefully to thicken, stirring constantly. Watch carefully for evidence of burning on the bottom of the pan, and remove from heat immediately if found. Don't scrape up any of the burned sauce by stirring. Pour out into another vessel and set aside. 1/2 teaspoons white pepper 1 tablespoon liquid concentrated chicken broth (Knorr brand) 3 tablespoons sherry 2 1/2 teaspoons salt, or to taste Salt to taste Mix the above ingredients and stirring thoroughly into the sauce. Add salt to taste. ASSEMBLY Grease a 10-by-15-inch baking pan. 4 fresh lasagna sheets, 10 x 15 inches (may need more than 4 sheets if smaller) 8 oz shredded Monterey jack cheese, divided into four parts 8 oz cup shredded parmesan cheese, divided into four parts Chicken mixture, divided into three parts Sauce, divided into four parts Layer 1: 1/4 of white sauce, lasagna sheet, 1/3 of chicken mixture, 1/4 of the jack cheese, 1/4 of the parmesan cheese. Layer 2: same as above Layer 3: same as above Layer 4: 1/4 of white sauce, lasagna sheet, 1/4 of the jack cheese, 1/4 of the parmesan cheese. Poke through the layers with a sharp knife. Cover the lasagna with foil and bake for 1 hour in a 350'F oven. Remove foil and place the lasagna under the broiler for about 5 minutes. (Foil exposed glass if a glass baking disk is used.) Remove from oven and let stand for 30 minutes before serving. Derived from: Catering Two at The Valley Conference Center, Portland