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Cook lasagna as package directs and drain. Preheat oven to 350°. In saucepan over medium heat, melt butter and saute mushrooms and onion 5 minutes, stirring occasionally. Add cream cheese and bouillon. Cook until cheese is smooth and bouillon is dissolved, stirring often. Remove from heat and stir in sour cream, eggs, nutmeg and chicken, mixing well. In a 13 x 9-inch baking dish, layer 1/2 of noodles, chicken mixture and shredded cheese. Repeat layering. Cover and bake 30 minutes. Uncover and bake 5 to 10 more. Let stand 5 minutes.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Standard 9x13 ceramic — lasagna, casseroles, gratins, brownies