Chicken and Mushroon Lasagna
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 2.00 | kg | Chicken, breast |
| 20.00 | ml | Oil, Sunflower |
| 10.00 | g | MARVELLO Full Fat Spread 30 x 500g |
| 300.00 | g | Onions |
| 100.00 | g | Pepper, green |
| 100.00 | g | Pepper, red |
| 55.00 | g | Maizena |
| 500.00 | g | Mushrooms, Button (Champignons de Paris) |
| 800.00 | ml | MEADOWLAND Classique 10 x 1L |
| 4.00 | g | KNORR Chicken Stock Granules 2 x 4.5kg |
| 200.00 | ml | Water |
| 3.00 | g | ROBERTSONS Thyme 6 x 250g |
| 5.00 | g | ROBERTSONS Mixed Herbs 6 x 200g |
| 3.00 | g | Garlic |
| Robertsons Atlantic Sea Salt and Black Pepper to taste | ||
| 500.00 | g | Cheese, Cheddar |
| 500.00 | g | Pasta, lasagna |
Preparation
1. Season the chicken breast strips with mixed herbs, thyme, salt and pepper and saute in Marvello and oil. Remove from pan and set aside.
2. Saute onions, garlic, red and green pepper, mushrooms and add chicken strips.
3. Mix together the maizena, Meadowland Classique, stock and add to the chicken mixture and allow to simmer for 5-10 minutes.
4. Correct seasoning.
5. Layer a pyrex dish with the chicken sauce, pasta finishing off the chicken sauce.
6. Sprinkle with cheese and cheese and bake at 180`c for 30-35 minutes or until cooked throuhg and lightly browned.
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