Chicken Lasagne
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INGREDIENTS:
1 tbsp olive oil
4 spring onions, thinly sliced
1 clove garlic, crushed
250g button mushrooms, chopped
1 red capsicum, chopped
500g chicken mince
2 chicken stock cubes, crumbled
300ml tub light cooking cream
475g jar Creamy Chicken with Mushroom Simmer Sauce
1 tbsp hot chilli sauce
250g large lasagne sheets
1.5 cups grated tasty cheese
Fresh herbs, to garnish
METHOD:
Heat oil in a large frying pan and add onions, garlic, mushrooms and capsicum. Cook, stirring occasionally, until are soft. Add mince and stock cubes. Cook, stirring, for about 4 minutes, or until chicken is browned. Use a wooden spoon to break up lumps.
Add cream and sauces. Season. Cook, stirring, until heated through.
Lightly grease a 10-cup ovenproof dish. Spread 2 cups chicken sauce over base. Top with a single layer of lasagne sheets. Spread another 2 cups chicken sauce and ½ cup cheese over lasagne. Repeat process once more, finishing with a layer of chicken mixture and cheese. Cover with foil.
Cook in oven (180) for 30 minutes, or until pasta is tender. Remove foil and cook uncovered for approximately 10 minutes until top is golden. Garnish with fresh herbs.
Reference: Recipe supplied to New Idea Magazine by Roslyn Henderson, Bomaderry.
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