Roast 2 heads of garlic in a covered dish for 1 hour in 400 degree oven.
Roast portabello mushrooms and red peppers in 400 degree oven for 30-45 minutes. Put red peppers in plastic wrap so skin falls off.
Melt butter and add flour, slowly while mixing together. Add milk and chicken stock and bring to a boil. Add roasted garlic to cream sauce. Multiply sauce recipe X 6.
Dredge chicken breasts in flour, eggs, bread crumbs with parmesan cheese and sauté with garlic and olive oil.
Layer sauce, then noodles then chicken and veggies - repeat. Top layer is cheese
Bake at 350 for 1 1/2 hours -- half the time covered, half the time uncovered.
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|Serving Size: 1 Serving (5382g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 6634 (58%)|
|Amt Per Serving||% DV|
|Total Fat 737.1g||983 %|
|Saturated Fat 258.9g||1295 %|
|Monounsaturated Fat 283.3g|
|Polyunsanturated Fat 133.8g|
|Cholesterol 3456.5mg||1064 %|
|Sodium 4162.5mg||144 %|
|Potassium 8872.7mg||233 %|
|Total Carbohydrate 357g||105 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 352.4g|
|Protein 793.1g||1133 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 11361
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