Did the cheese sauce keep the cooked chicken breast from drying out? How long did you bake this? It sounds good...and it also sounds like a dish you intended to make from leftovers is set to be something you make from scratch. I hope you're better at duplicating results after successful experiments than I am. :-D
The chicken was already cooked and I was worried about cooking it further so I just baked the composed dish until it was bubbling hot, about 25 min at 325F. I didn't take notes so will save them here. I used a glass pan, 8x11 I think (it's in the dishwasher so can't measure it, but it stacks inside the 9x13), sprayed with no-stick spray. Pasta made with one large egg and the amount of flour needed to make a proper pasta dough, rolled to # 6 on the KA will be just enough for 2 layers of filling (ie. 3 layers of pasta and yes, I boiled it briefly before use). I will use 2 eggs worth of pasta if I go up to a 9x13. Two chicken breasts was barely enough, could have used 3. I used about 2 cups cooked chopped broccoli. Each layer had about 2.5-3 strips of crumbled bacon. The cheese sauce was made with 265g chicken broth, 11g sodium citrate, and 285g grated swiss cheese. I barely had enough for the 2 layers and it seemed too thick, even though it was still warm. I think it loosened up during baking and ended up being about right. Over the top layer of pasta I spread about 1.5 cup of bechamel and covered it with about 1.5 cup of grated swiss.
After roasting a chicken I always have both breasts left as we eat the dark meat and wings at dinner. I will probably try this "Chicken Divan Lasagna" in an 8x8 with all bechamel after our next chicken dinner. One less pan and I don't like the way MC cheese sauce browns so wouldn't want it on top.
Edited by cyalexa(log)
