Instructions: Cut chicken meat into small chunk pieces. In skillet, saute 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.

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