Coq Au Vin Rosetts

1/2 c muenster cheese
1/4 c swiss cheese
1/4 c romano cheese
4 oz cream cheese
2 ea chicken breasts
8 ea lasagna noodles
4 oz mushrooms
1 T butter
1/4 c onions, diced
1/3 c white wine
1 t savory
1/2 t coarse black pepper
1/4 c sour cream
1 T flour
1/4 c cream
toasted almonds, Slivered

Cut chicken meat into small chunk pieces. In skillet, saut butter, onion, and mushrooms (about 5 minutes).
Add chicken to onion and mushrooms; cook over medium heat about 5 minutes.
Add wine and savory. Cook 10 minutes, covered, on medium-low. Cook noodles as directed and run under cold water. Cut off bottom frill of noodles. Roll noodles, leaving a 2 1/2" center and stand up in casserole dish. Using a slotted spoon, spoon chicken mix into each noodle center.

Dice cream cheese into cubes and add to skillet with wine sauce; heat till melted.
Mix together sour cream, cream and 1 tablespoon flour; add to skillet.
Stir till blended.
Add cheeses and pepper; stir till melted. Spoon over lasagna rings; garnish with almonds. Bake at 325 for 20 to 25 minutes.

Wisconsin State Fair