Mushroom and chicken lasagne

Recipe from: 29 June 2015
recipes, chicken, mushroom

Ingredients 12
Servings
Time 00:15
  • 10
    ml
    olive oil
  • 200
    g
    Portabello mushrooms, sliced
  • 100
    g
    baby button mushrooms, halved
  • 30
    ml
    butter
  • 30
    ml
    flour
  • 250
    ml
    milk
  • 10
    ml
    wholegrain mustard
  • 2
    ml
    salt
  • 2
    ml
    pepper
  • 2
    baby marrows, thinly sliced lengthways
  • 1
    red pepper, halved, deseeded and sliced
  • 2
    chicken breasts, sliced lengthways and sautéed
 

Method

00:30
 

Preheat oven to 180°C.

Heat the olive oil in a frying pan, sauté the mushrooms until golden on both sides.
Heat the butter in a small sauce pan, add the flour and allow it to bubble, slowly add the milk while whisking, bring to boiling point and allow to thicken, add the mustard and season with the salt and pepper.
Use a casserole dish to layer all the ingredients.

Bake in a preheated oven for 30 minutes, cut into portions and serve with a green leafy salad.

Tip: Use savoury beef mince in the layers instead of the chicken.

Serves 4-6.

Recipe reprinted with permission of Mushroom SA.
 
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Read more on: chicken  |  mushrooms  |  recipes
 

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