Chicken Ala Roma

• 1 c. coarsely chopped onion
• 2/3 c. butter, divided
• 1 (1 lb.) can tomatoes
• 1 (4 oz.) can sliced mushrooms
• 1/2 tsp. tarragon
• 1/2 tsp. basil
• 1/2 tsp. sugar
• 1 1/4 tsp. salt, divided
• 2 c. diced, cooked chicken
• 3 Tbsp. flour
• 2 c. light cream
• 1/2 c. dry white wine
• 2 c. shredded Swiss or Mozzarella cheese
• 8 oz. lasagna noodles, cooked and drained
• 1/3 c. grated Parmesan cheese

1. Saute onion in 2 tablespoons butter until tender; add tomatoes, undrained mushrooms, tarragon, basil, sugar and 1/4 teaspoon salt. Simmer until sauce thickens.
2. Stir in chicken.
3. Melt remaining butter.
4. Blend flour and remaining salt.
5. Add cream and cook, stirring constantly, until thickened.
6. Stir in wine.
7. Pour 1/3 of tomatoes over bottom of 2-quart shallow casserole.
8. Spoon 1/3 of wine sauce over tomatoes.
9. Top with 1/3 of shredded cheese.

onion, butter, tomatoes, mushrooms, tarragon, basil, sugar, salt, chicken, flour, light cream, white wine, swiss, lasagna noodles, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1015488 (may not work)