CREAMY CHICKEN LASAGNA

Steps:

• Cook chicken breasts and cut into small cubes (less than 1/2 inch).
• Cook noodles in boiling water until almost done.
• Drain and rinse in cold water.
• Lay flat on baking sheet and cover with plastic wrap while you make sauce.
• Drain tomatoes.
• Squeeze out excess juice and cut into bite-sized cubes.
• Cook onion and celery in butter in large pan for about 2 minutes or until softened.
• Add flour and stir over low heat for another minute.
• Stir in dried herbs and chicken.
• Slowly add stock and milk or cream.
• Boil for about 1 minute.
• Add carrots and cook for 5 minutes.
• Stir in tomatoes.
• Season with salt and pepper and remove from heat.
• Spoon enough sauce to cover the bottom of a 10x12-inch baking pan.
• Use 1/3 of noodles per layer and 1/2 of chicken mixture and 1/3 of mozzarella cheese per layer.
• From bottom, layer noodles, chicken mixture, mozzarella.
• Repeat with noodles, chicken and mozzarella.
• Top with final noodle layer.
• Sprinkle with remaining cheese.
• Cover with foil and bake at 375° until bubbling (about 40 minutes).
• Uncover and brown under broiler for about 5 minutes to brown top slightly.
• Let stand 5 to 10 minutes before cutting and serving.