Chicken and Mushroom Lasagna recipe

  • Serves 4
  • 45 mins to prepare and 45 mins to cook
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Customer recipe by Rhian Cadwaladr
Added 62 months ago

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)

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 2 large Skinless chicken breasts (cooked and chopped)
  • 8 - 10 fresh or dried pasta (lasagna) sheets
  • 1 chopped leek
  • 8oz sliced mushrooms
  • 1oz butter
  • 1 tablespoon plain flour
  • 1/2 pint milk
  • 1/4pint stock using Knorr chicken stock cube
  • 1oz butter
  • 1 tablespooon plain flour
  • 1/2 pint milk
  • 4oz grated cheddar cheese

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