1 onion, diced
1/4 c. butter
3/4 c. dry white wine or water
1/2 tsp. dried tarragon leaves, crushed
6 lasagna noodles, cooked, drained and cut lengthwise in 1/2
1/2 c. sour cream
1 c. (4 oz.) shredded Muenster
8 oz. fresh mushrooms, sliced
2 whole chicken breasts, skinned, boned and cut in sm. pieces
1/2 tsp. salt
1/2 tsp. pepper
8 oz. cream cheese, cubed and softened
1/2 c. heavy cream
1 1/2 c. (6 oz.) shredded Swiss cheese
3 tbsp. toasted, sliced almonds

Cook and stir onions and mushrooms in melted butter in large skillet over medium-high heat until tender. Add chicken, wine, tarragon, salt and pepper; bring to a boil. Reduce heat to low; simmer 10 minutes.

Curl each lasagna noodle half into a circle; arrange in a greased 9 x 13 inch pan. Using a slotted spoon. Fill center of lasagna rings with chicken mixture. To remaining liquid in skillet, add cream cheese, heavy cream, sour cream 3/4 cup of the Swiss cheese and 1/2 cup of the Muenster cheese. Cook and stir until cheeses melt; do not boil. Pour over lasagna rings. Sprinkle remaining cheeses and almonds on top. Bake in preheated 325 degree oven for 35 minutes or until bubbly. Makes 6 servings.