18 August, 2015
Creamy Chicken and Mushroom Lasagne
Creamy Chicken and Mushroom Lasagne
Serves: 6
Ingredients:
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 1 leek finely diced
- 200g diced bacon
- 1-2 cups left over chicken, diced or shredded
- 10 button or standard mushrooms, sliced
- 1 cup chicken stock
- 300ml extra light cream cheese
- 300ml light sour cream
- 1 box dried lasagne sheets
- 1 cup grated cheese
Method:
- Preheat your oven to 180 degrees Celsius
- Melt the butter in the bottom of a heavy based frying pan or saucepan and add in the garlic, leek and bacon and sauté for about 5 minutes until the leeks have softened
- Add in the chicken and mushrooms and sauté for about 2 minutes until the mushrooms have softened
- Add in the chicken stock, cream cheese and sour cream and stir through and heat until the cream cheese has melted and the mixture is well combined
- Spoon 1/5th of the mixture into the base of a lasagne dish and cover evenly with the lasagne sheet, spoon in another 1/5th portion of the mixture and cover evenly with lasagne sheets, repeat until you end with the top layer of the chicken and mushroom mix
- Sprinkle the grated cheese evenly over the top and bake for 30-40 minutes until the cheese is melted and the lasagne sheets are cooked through.
Recipe Notes:
- Store covered in the fridge for the maximum of 2 days
- This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.