This is a delicious dish made with shredded tender chicken in a smooth and creamy mushroom sauce covered with lasagna sheets. This is ideal for people who don’t eat red meat.
Chicken Lasagna
Ingredients.
- Olive oil
- Chicken thigh fillets
- Onion, finely chopped
- Bay leaves
- Thyme
- Stock cube
- Black pepper
- Salt
- Lasagna sheets
- Butter
- Plain flour
- Milk
- Grated cheddar
- Mozzarella grated
- Mushrooms
- Garlic cloves
Method.
Chicken and mushroom prep
- Place milk and stock cube in a large saucepan.
- Bring to a very gentle simmer over medium heat.
- Add chicken, bay leaves and thyme and simmer gently on medium low for 15 minutes.
- Remove chicken and shred, put poaching liquid aside.
- Heat oil and butter in a skillet over high heat.
- Add mushrooms, garlic, salt and pepper.
- Cook for 5 minutes, stirring occasionally until golden.
Lasagna white sauce
- On medium heat melt butter in a skillet, add garlic and Stir until golden.
- Add flour and stir constantly for a minute.
- Pour in poaching liquid and keep stirring constantly till it thickens. (Using a whisk helps to prevent lumps).
- Remove from heat and stir in cheese until melted.
- Now stir in chicken and mushrooms into half of the sauce.
- Preheat oven to 180°C/350°F.
- Smear some sauce on base of baking dish and cover base with lasagna sheets.
- Top with half chicken mixture then lasagna sheets, remaining chicken mixture then lasagna sheets to top it.
- Pour over remaining White Sauce and sprinkle with mozzarella. Cover loosely with foil.
- Bake for 25 minutes and then remove foil and bake for a further 10 minutes until golden and bubbly.
- Remove from oven and garnish with parsley.
- Can be served with garlic bread and a salad, Enjoy!
