White Chicken Lasgana
Total Time
1 hour and 30 minutes
Prep Time
15 minutes
Cook Time
1 hour and 15 minutes
Rating
4.96 out of 5 stars
(71)
Ingredients
8 servings
- 1 kg/ 2lb chicken breast ( or boneless skinless thigh)
- 4 cups (1L) milk (, any fat %)
- 2 cups (500ml) chicken broth (/ stock)
- 2 bay leaves (, dried)
- 3 sprigs thyme (or 1 tsp dried thyme)
- 2 tsp Vegeta (or chicken stock powder/granulated bouillon, Note 1)
- 1/2 tsp black pepper
- 2 tbsp (30g) butter (, separated)
- 2 tbsp olive oil (, separated)
- 500g / 1lb mushrooms (, quartered)
- 2 garlic cloves (, minced)
- 1/2 tsp salt and pepper (, each)
- 50g / 4tbsp butter
- 2 garlic cloves (, minced)
- 3/4 cup (110g) flour (, plain / all purpose)
- 2 cups (200g) cheddar cheese (, shredded (Note 2)
- 375g (13 oz) lasagna sheets (, fresh (or 250g/8oz dried) (Note 3)
- 2 cups (200g) mozzarella cheese (, shredded)
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Preparation
Step 1
Chicken:
Step 2
Place milk, broth and stock powder in a large saucepan. Bring to a very gentle simmer over medium heat, add chicken, pepper, bay leaves and thyme.
Step 3
Place lid on, simmer gently on medium low for 15 minutes (do not boil, can make milk split).
Step 4
Remove chicken and shred. Cover pot and set poaching liquid aside.
Step 5
Mushrooms:
Step 6
Heat half the oil and butter in a very large, deep skillet over high heat (or use large pot). Add half the mushrooms with half the garlic, salt and pepper.
Step 7
Cook for 5 minutes, stirring leisurely, until golden. Transfer to bowl and repeat with remaining mushrooms.
Step 8
White Sauce:
Step 9
Lower heat down to medium.
Step 10
Melt butter in skillet, then add garlic. Stir until golden.
Step 11
Add flour. Stir constantly for 1 minute.
Step 12
Gradually pour in 2 cups of reserved poaching liquid while stirring constantly, it should turn into a thick paste.
Step 13
Mix in another cup of liquid, then add remaining liquid and stir well to dissolve. Use whisk if necessary to make lump free.
Step 14
Stir constantly for 1 to 2 minutes until it thickens - you should be able to draw a path across a spoon (see video).
Step 15
Remove from heat, stir in cheese until melted. Taste and add more salt & peppers, if needed.
Step 16
REMOVE 2 1/2 cups (625ml) of sauce (save for topping). Then stir in chicken and mushrooms into remaining sauce.
Step 17
Assemble & Bake:
Step 18
Preheat oven to 180°C/350°F.
Step 19
Smear some sauce on the base of a 23 x 33 cm / 9 x 13" baking dish. Cover base with lasagna sheets.
Step 20
Top with half chicken mixture, then lasagna sheets, remaining chicken mixture then more lasagna sheets.
Step 21
Pour over reserved White Sauce, sprinkle with mozzarella. Cover loosely with foil or use upside down baking tray (ensure it's not touching cheese).
Step 22
Bake for 25 minutes. Remove foil, bake further 10 minutes until golden and bubbly.
Step 23
Stand 10 minutes, garnish with parsley if desired then cut to serve!
Step 24
Save recipe for the next time?
