1/2 c muenster cheese
1/4 c swiss cheese
1/4 c romano cheese
4 oz cream cheese
2 ea chicken breasts
8 ea lasagna noodles
4 oz mushrooms
1 T butter
1/4 c onions,diced
1/3 c white wine
1 t savory
1/2 t coarse black pepper
1/4 c sour cream
1 T flour
1/4 c cream
toasted almonds,Slivered
Cut chicken meat into small chunk pieces. In skillet, saut butter,
onion, and mushrooms (about 5 minutes). Add chicken to onion and
mushrooms; cook over medium heat about 5 minutes. Add wine and savory.
Cook 10 minutes, covered, on medium-low. Cook noodles as directed and
run under cold water. Cut off bottom frill of noodles. Roll noodles,
leaving a 2 1/2" center and stand up in casserole dish. Using a
slotted spoon, spoon chicken mix into each noodle center.
Dice cream cheese into cubes and add to skillet with wine sauce; heat
till melted. Mix together sour cream, cream and 1 tablespoon flour;
add to skillet. Stir till blended. Add cheeses and pepper; stir till
melted. Spoon over lasagna rings; garnish with almonds. Bake at 325
for 20 to 25 minutes.
