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Chicken and brocolli lasagne Recipe

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This recipe for Chicken and brocolli lasagne, by , is from The Pass-It-On Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Woods
Added: Monday, November 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Left over chicken from a roast, or 2 chicken breasts chopped and stir-fried. 6 largish mushrooms chopped and lightly fried, or micro-waved with some butter for 2 minutes. A head of brocolli, snapped into inch wide pieces and steamed or boiled for 5 mins.
For cheese sauce: 1/2 pint of milk, 1/2 oz butter and 2 tbsps plain flour, grated cheese (to taste, depending on strength of cheese).
Lasagne sheets (dried).

Directions:
Directions:
Make cheese sauce: put milk, butter and flour in a non-stick saucepan over medium heat. Bring to boil whisking continuously. Once boiling should be smooth sauce. Turn heat off (no need to wait for flour to cook as baking) and stir in grated cheese to taste.
Mix the cooked chicken, cooked mushrooms and brocolli together in the saucepan you cooked the brocolli in.
In an oven proof dish spread half the chicken mixture over the whole base. Lay sheets of dry lasagne over the top. Spread half the cheese sauce over the lasagne sheets. Cover with remaining chicken mix, then a second layer of lasagne sheets, then a final layer of sauce. Top with extra grated cheese.
Bake in oven for 30-40 minutes till top golden, pasta soft and centre piping hot.
Serve with salad and garlic bread, or with peas and sweetcorn.

Number Of Servings:
Number Of Servings:
2 adults + 2 children
Preparation Time:
Preparation Time:
25 mins
Personal Notes:
Personal Notes:
Can use mustard to strengthen flavour of sauce without needing so much cheese (mix half teaspoon of dried mustard powder with cold water then stir into sauce).
I prefer a milder cheese sauce than you'd use for bolognese lasagne so don't overpower the chicken.

 

 

 

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