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1
Cook chicken breasts and cut into small cubes (less than 1/2 inch).
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2
Cook noodles in boiling water until almost done.
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3
Drain and rinse in cold water.
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4
Lay flat on baking sheet and cover with plastic wrap while you make sauce.
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5
Drain tomatoes.
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6
Squeeze out excess juice and cut into bite-sized cubes.
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7
Cook onion and celery in butter in large pan for about 2 minutes or until softened.
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8
Add flour and stir over low heat for another minute.
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9
Stir in dried herbs and chicken.
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10
Slowly add stock and milk or cream.
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11
Boil for about 1 minute.
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12
Add carrots and cook for 5 minutes.
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13
Stir in tomatoes.
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14
Season with salt and pepper and remove from heat.
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15
Spoon enough sauce to cover the bottom of a 10x12-inch baking pan.
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16
Use 1/3 of noodles per layer and 1/2 of chicken mixture and 1/3 of mozzarella cheese per layer.
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17
From bottom, layer noodles, chicken mixture, mozzarella.
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18
Repeat with noodles, chicken and mozzarella.
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19
Top with final noodle layer.
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20
Sprinkle with remaining cheese.
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21
Cover with foil and bake at 375u00b0 until bubbling (about 40 minutes).
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22
Uncover and brown under broiler for about 5 minutes to brown top slightly.
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23
Let stand 5 to 10 minutes before cutting and serving.
