Directions

1. Preheat oven to 350°. Grease 1½ – or 2-quart baking dish. Cook lasagna noodles according
   to package directions while you proceed.
2. Heat canola oil in a large skillet. Slice the mushrooms and chop onion. Add vegetables to
   the skillet and cook until tender.
3. Cut chicken into bite-size pieces. Add chicken, wine, tarragon, salt and pepper to skillet.
   Simmer until chicken is just tender, approximately 10 minutes. Drain and rinse beans. Add
   to skillet and stir. Remove from heat.
4. Rinse noodles with cold water and cut each in half lengthwise. Curl each noodle into a
   ring around your hand, leaving a 2-to 3-inch opening in the center. Place noodle rings, cut
   side down, in the baking dish. Using a slotted spoon, fill the center of the rings with the
   chicken mixture. Reserve liquid in skillet for sauce.
5. Add the cream cheese to the reserved liquid and stir until melted. In a small bowl,
   combine sour cream and flour, then add skim milk; mix thoroughly. Add sour cream and
   cheeses to hot liquid in skillet. Cook and stir over medium heat until mixture is thick.
   Simmer 1 minute to cook the flour.
6. Use a large spoon to pour cheese mixture over filled rings.
7. Bake 25 to 30 minutes until heated through. Bake uncovered to brown, or cover with
   aluminum foil to avoid browning. Optional; garnish with parsley. Serve with tomatoes,
   green salad and bread.
8. To assemble this casserole as a layered lasagna: Line greased pan with 2 noodles, put half
   the bean/chicken and liquid mixture on top, cover with 2 more noodles; pour the rest of the bean mixture over the noodles. If you want lasagna noodles on top, cook 6 noodles (step 1) instead of 4 and use two to top the casserole. Proceed with step 7.