This is the entree I served for my friend's birthday lunch last week.
As our birthdays pile up, she cleverly declared we would call our lunch a fall festival!
I gathered a few Thanksgiving decorations I had for the table and though the day was rainy and chilly, these dear friends filled the room with warmth and laughter!
Source: Southeast United Dairy Industry AssociationPRINT RECIPE
1/4 cup butter
1 medium onion, diced
4 ounces fresh mushrooms, sliced
3 boneless skinless chicken breast halves, cut into bite-size pieces
3/4 cup dry white wine
1/2 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
6 lasagna noodles, cooked and drained, each cut lengthwise into halves
1 package (8 ounces) cream cheese, softened, cubed
1/2 cup heavy cream
1/2 cup sour cream
1-1/2 cups (6 ounces) shredded Swiss cheese, divided
1 cup (4 ounces) shredded Muenster cheese, divided
3 tablespoons sliced almonds, toasted
Chopped fresh parsley
Melt butter in large skillet over medium-high heat. Add onion and mushrooms; cook and stir until tender. Add chicken, wine, tarragon, salt and pepper; bring to a boil over high heat. Reduce heat to low; simmer very gently until chicken is cooked through, stirring occasionally.
Preheat oven to 325°F. Form each lasagna noodle half into a circle; place in greased 13×9-inch baking dish. Using a slotted spoon, fill center of lasagna rinds with chicken. To wine mixture remaining in skillet, add cream cheese, heavy cream, sour cream, 3/4 cup Swiss cheese and 1/2 cup Muenster cheese. Heat until cheese melt, stirring frequently. (Do not boil) Pour over lasagna rings. Sprinkle remaining cheeses and almonds.
Bake 35 minutes or until hot and bubbly; sprinkle with parsley. Garnish as desired.
Makes 6 servings
RECIPE NOTE: I haven't tried it, but I am thinking I could use leftover turkey (or chicken) in place of the raw chicken. Maybe 2-3 cups of cooked turkey instead of the three chicken breasts. I would just add it after cooking the onion and mushrooms.
The rich and dark hues of purple, red and green against the bright white and chartreuse accents created a modern contrast.
Wooden Pilgrims and Indians made their annual November appearance
A tiny ceramic turkey that I painted when I was 15 years old and found in my moms belongings fit right in. Small, take-home Shasta daisy bouquets were made from the last blossoms from my garden bed. The place card holders were picked up recently from a garage sale.
Maple leaf shaped dishes from Michael's were used for dessert.
I will be sharing the delicious recipe for peach crisp from another blogger soon!
Italian Wedding Soup filled the bowls as a first course and the girls brought a salad and an Artisan bread to round out the menu.
The green bowl, napkins and place mats were also from my mom.
I used a matelassé coverlet as a tablecloth for texture and interest.
And a pair of old Hallmark salt and pepper shakers, with their sweet little faces, peeked out from below the bowl of flowers.
linking to: Let's Dish @Cuisine Kathleen