Chicken-Mushroom Lasagna

• 1/2 box lasagna noodles, cooked
• 1 pkg. Parmesan cheese, grated
• 1 c. Monterey Jack cheese, grated
• 1 c. Mozzarella cheese, grated
• 1/4 c. olive oil
• 1 small onion, chopped
• 1 tsp. rosemary
• 4 whole cloves
• 2 slices bacon, diced
• 2 cloves garlic, crushed
• 1 to 2 lb. chicken breast (boneless, skinless), cut into bite size pieces
• 3/4 c. white wine
• 3 bay leaves
• 3/4 c. chicken broth
• 2 c. fresh mushrooms, sliced
• 1/3 c. real butter
• 1/2 tsp. garlic salt
• 1/4 tsp. white pepper
• 1/2 c. flour
• 3 c. milk
• 1/8 tsp. nutmeg

1. Saute bacon; remove from skillet and saute chicken with olive oil, onion, rosemary, cloves and garlic.
2. Add bacon.
3. To skillet, add white wine, bay leaves and chicken broth.
4. Simmer for 15 minutes.
5. Remove cloves and bay leaves and drain liquids that have not evaporated.
6. Add mushrooms.
7. Cook noodles as directed; rinse and drain.

lasagna noodles, parmesan cheese, cheese, mozzarella cheese, olive oil, onion, rosemary, cloves, bacon, garlic, chicken, white wine, bay leaves, chicken broth, fresh mushrooms, butter, garlic salt, white pepper, flour, milk, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=694129 (may not work)