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Swiss Chicken Bundles

3 dry lasagna noodles

1 large egg, beaten

2 cups ricotta cheese or cream-style cottage cheese, drained

1 1/2 cups (8 ounces) chopped cooked chicken

1 1/2 teaspoons snipped fresh tarragon or basil, or 1/4 teaspoon dried tarragon or basil, crushed

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

1/2 teaspoon dry mustard

Salt and freshly ground pepper to taste

1 1/2 cups milk

1 1/2 cups (6 ounces) shredded process Swiss cheese

Paprika or snipped parsley (optional)

1. Cook lasagna noodles according to package directions, preferably al dente (firm to the bite). Drain; rinse with cold water and drain again.
2. For filling, in a medium mixing bowl stir together egg, ricotta or cottage cheese, chicken and 1 1/2 teaspoons tarragon or basil.
3. To assemble bundles, spread about 1/3 cup of the filling over each lasagna noodle. Roll up noodles, starting from a short end. Place bundles, seam sides down, in a 11 x 7 x 2-inch baking pan; set aside.
4. For sauce, in a medium saucepan melt the butter. Stir in flour, mustard, salt and pepper. Add milk all at once. cook and stir until thickened and bubbly. Gradually add cheese, stirring until melted after each addition. Pour sauce over lasagna bundles. Cover pan with foil.
5. Bake in a 375*F (190*C) oven for 30 to 35 minutes or until heated through. Let stand 10 minutes before serving. Transfer bundles to individual plates or serving platter. Stir sauce in baking dish. Spoon some of the sauce over each bundle and, if desired, sprinkle with paprika or parsley.

Makes 8 servings.