Melt butter in a large saucepan and saute the leek and mushrooms until soft. Stir in 1 tablespoon flour. Gradually add milk and stock, stirring continuously. Cook for 1 minute. Add the chicken. In a clean saucepan melt 1oz butter, stir in 1 tablespoon flour, add milk gradually until you have a smooth sauce. Remove from the heat and stir in half the cheese.
In a lasagna dish layer the chicken mixture with the pasta sheets finishing with the pasta sheets. Pour over the cheese sauce and sprinkle over the rest of the cheese. Bake in a moderate oven 180 degrees, gas mark 6 until brown and bubbling. Serve with a fresh green salad.
This is an ideal recipe for using left over chicken (breast and leg meat)
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