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Lasagna Style Chicken Pot Pie

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This recipe for Lasagna-Style Chicken Pot Pie is the perfect healthy meal recipe because it combines the flavors of two classic dishes: pot pie and lasagna. One bite of this healthy chicken recipe and you'll be in love.

Ingredients
  • Whole wheat lasagna noodles
  • 1 pound boneless skinless chicken breasts, diced
  • 3 cups mushrooms, sliced
  • 1 cup carrots, sliced thinly
  • 1/2 cup spring onions, sliced
  • 1 cup frozen green peas, thawed and drained
  • 1 teaspoon ground thyme
  • 1/2 teaspoon salt or salt substitute
  • 1/2 cup white whole wheat flour
  • 3 1/2 cups skim milk
  • 1/2 cup dry sherry
  • 1/4 teaspoon cayenne pepper, ground
  • 1 carton low-fat ricotta cheese, about 15 ounces
  • 1 1/2 cups grated part-skim mozzarella cheese, divided
  • 1/2 cup reduced fat Swiss cheese, grated
Instructions
  1. Prepare lasagna noodles according to package directions.
     
  2. Spray a large skillet with cooking spray and place over medium-high heat until hot. Add chicken and saute for 4 minutes or until cooked through. Drain well and set aside.
     
  3. Recoat skillet with cooking spray and place over medium-high heat until hot. Add mushrooms, carrots and onions; saute 6 minutes. Set aside.
     
  4. Place whole wheat flour in a medium saucepan. Gradually add skim milk, stirring with a wire whisk until blended; stir in sherry.
     
  5. Bring to a boil over medium heat and cook for 5 minutes or until thickened, stirring constantly. Stir in salt and red pepper. Reserve one cup of sauce and set aside.
     
  6. In a bowl, combine ricotta cheese, 1 cup mozzarella cheese and Swiss cheese. Preheat oven to 350 degrees F.
     
  7. Spread 1 cup of the sauce over the bottom of a 13x9x2-inch pan. Arrange 4 pieces of the lasagna (3 lengthwise, 1 widthwise) over the sauce. Top with half of ricotta cheese mixture, half of chicken mixture and half of remaining sauce mixture. Repeat layers, ending with 4 pieces of lasagna. Spread reserved 1 cup of sauce over the last complete layer of lasagna, being sure to cover the lasagna completely.
     
  8. Cover lasagna with foil and bake 1 hour. Uncover lasagna, sprinkle remaining 1/2 cup mozzarella cheese on top and bake an additional 5 minutes uncovered. Re-cover and let stand 15 minutes before serving.

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