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Chicken and Mushroom Lasagne

By thePoultrySite.com

Ingredients (serves 4)

(4lbs) Cooked chicken (Chopped into bite sized pieces)
(1lb) Mushrooms (sliced)
(8oz) Wafer thin ham (shredded)
(10oz) Lasagne
(6oz) Butter
(1¾ pint) Milk
(1¾ pint) Chicken stock
(5oz) Soft cheese with garlic and herbs
(8oz) Frozen spinach (thawed)
(10mls) Dried tarragon
2 large crushed garlic cloves
(6oz) Gruyere cheese (grated)
(6oz) Fresh white bread crumbs

Method

  1. Melt (2oz) butter in pan. Add mushrooms and cook for 3-4mins. Remove mushrooms from the pan and save butter in the pan.
  2. Add remaining butter to pan and melt. Stir in flour and cook for 1min. Blend in the milk and chicken stock slowly. Bring to the boil and cook for 1-2min. Mix in the soft cheese, tarragon, garlic and spinach.
  3. Spoon some of the sauce into the base of an oven proof dish. Layer lasagne, followed by chicken mushroom and ham. Finish with a layer of sauce, making sure it covers the other ingredients completely.
  4. Sprinkle the bread crumbs and grated cheese over the sauce.
  5. Stand dish on a baking tray and cook at 200ºC Gas Mark 6 for 1-1¼ hours.


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