Chicken Lasagna

This is a great recipe when you're feeling like pasta with a white sauce. It's very flavorful and pretty easy to make.

Chicken Lasagna

6 Tbsp butter, divided
1 1/2 lbs. boneless chicken breast, cut into 1" cubes
3/4 tsp dried thyme (Next time I'm going to try basil or oregano - or a combination of the two.)
1-2 cloves garlic, minced
1/3 c flour
1/2 tsp salt
1 1/2 c chicken broth
1 c whipping cream
8 oz. lasagna noodles, cooked and drained (I usually use more.)
2 cups (8 oz.) shredded Swiss cheese (I always use Mozarella.)
Minced fresh parsley, optional

In large skillet over medium heat, melt 2 T butter. Add chicken, garlic and thyme. Cook until chicken is done, about 10 minutes. Remove and set aside. Add remaining butter to skillet. Stir in flour and salt until smooth. Cook and stir until golden brown. Gradually add broth and cream. Bring to boil. Cook and stir every 2 minutes until thickened.

In a greased 9X13 baking dish, layer half of the noodles, chicken, white sauce and cheese. Repeat layers. (I like to do 3 layers.) Cover and bake at 350 for 20 minutes. Uncover and bake an additional 20 minutes longer or until cheese is bubbly. Let stand 5-10 minutes before serving. Sprinkle with parsley if desired.