Spinach & Chicken Lasagna

5 cups cooked chicken, skinned, boned & shredded
5 cups Gruyere cheese
1 (8 oz) package lasagna noodles, cooked & drained
1 1/2 lbs. fresh mushrooms, washed & sliced
45 oz. frozen chopped spinach, cooked & drained
10 Tbsp butter, divided
1 1/2 cups dry white wine, divided
7 Tbsp flour
6 cups half & half
1/2 tsp dried tarragon
salt & pepper to taste

Saute mushrooms in 8 Tbsp butter 3 minutes. Add 2 cups of wine and cook until almost evaporated. Transfer to bowl, add spinach and set aside. In same pan, melt remaining butter and stir in flour. Add half and half gradually, stirring until thick. Add remaining 1/2 cup wine, tarragon, salt and pepper. Simmer 3 minutes. In 2 pans (one 9x13 and one square 8x8), layer noodles (all noodles may not be needed), chicken, mushroom & spinach mixture, wine sauce and cheese. Repeat twice, ending with cheese. Bake at 350 degrees for 30-40 minutes or until hot throughout. Makes 14 servings.

Number of Servings: 14

Recipe submitted by SparkPeople user MAMA2NASHES.