Ingredients
1 medium onion, chopped1/2 cup chopped sweet red pepper1/2 cup chopped almonds1/3 cup butter1/2 cup cornstarch1-1/2 teaspoons salt2 cans (10-1/2 ounces each) condensed chicken broth, undiluted2 cups chopped cooked chicken1 package (10 ounces) frozen chopped spinach, thawed and well drained1/4 teaspoon pepper1/4 teaspoon ground nutmeg10 lasagna noodles, cooked and drained2 cups whole milk1 cup shredded Swiss cheese, divided1/4 cup dry white wine or water
Preparation
Preheat oven to 350°. In a large saucepan, saute onion, red pepper and almonds in butter until onion is tender and almonds are toasted. Stir in cornstarch and salt until blended. Stir in broth. Bring to a boil; cook and stir 2 minutes or until thickened.
Transfer half of the sauce to a large bowl; stir in chicken, spinach, pepper and nutmeg. Spread about 3 tablespoons over each lasagna noodle. Roll up and place seam side down in a greased 11x7-in. baking dish.
Add milk, 1/2 cup Swiss cheese and wine to remaining sauce. Cook and stir over medium heat until thickened and bubbly. Pour over roll-ups.
Bake, uncovered, 20-25 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.
