↓
 
Protect Democracy. Support Local News
Articles→Z-File - ARCHIVES→Archive 2021→Simmering Saturdays: White Chicken Lasagna

Simmering Saturdays: White Chicken Lasagna

InkFreeNews.com Posted Apr 24, 2021  Updated: Apr 23, 2021 @ 1:29 PM

Editor’s note: Simmering Saturdays is a recurring column on InkFreeNews. This food feature is provided by Nagi at RecipeTinEats. Look for it to post weekly at 10 a.m.

White Chicken Lasagna

New to Chicken Lasagna? Think – tender shredded chicken and golden mushrooms smothered in a cheesy, creamy Alfredo sauce, layered up into a big, cosy lasagna.

Try it once, and you’ll be converted for life!

 

Ingredients

CHICKEN & SEMI-HOMEMADE STOCK:

  •  2lb chicken breast or boneless skinless thigh
  • 4 cups milk, any fat %
  • 2 cups chicken broth/stock
  • 2 bay leaves, dried
  • 3 sprigs thyme (or 1 tsp dried thyme)
  • 2 tsp chicken stock powder/granulated bouillon
  • 1/2 tsp black pepper

 

MUSHROOMS:

  • 2 tbsp butter, separated
  • 2 tbsp olive oil, separated
  • 1lb mushrooms, quartered
  • 2 garlic cloves, minced
  • 1/2 tsp salt and pepper, each

 

WHITE SAUCE:

  • 4tbsp butter
  • 2 garlic cloves, minced
  • 3/4 cup flour – all purpose
  • 2 cups cheddar cheese, shredded

 

LASAGNA:

  • 13 oz lasagna sheets, fresh (or 8oz dried) 
  • 2 cups mozzarella cheese, shredded

 

Instructions

CHICKEN:

  • Place milk, broth and stock powder in a large saucepan. Bring to a very gentle simmer over medium heat, add chicken, bay leaves and thyme.
  • Place lid on, simmer gently on medium low for 15 minutes (do not boil, can make milk split).
  • Remove chicken and shred. Cover pot and set poaching liquid aside.

 

MUSHROOMS:

  • 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.
  • Cook for 5 minutes, stirring leisurely, until golden. Transfer to bowl and repeat with remaining mushrooms.

 

WHITE SAUCE:

  • Lower heat down to medium.
  • Melt butter in skillet, then add garlic. Stir until golden.
  • Add flour. Stir constantly for 1 minute.
  • Gradually pour in 2 cups of reserved poaching liquid while stirring constantly, it should turn into a thick paste.
  • Mix in another cup of liquid, then add remaining liquid and stir well to dissolve. Use whisk if necessary to make lump free.
  • Stir constantly for 1 to 2 minutes until it thickens – you should be able to draw a path across a spoon (see video).
  • Remove from heat, stir in cheese until melted. Taste and add more salt & peppers, if needed.
  • REMOVE 2 1/2 cups of sauce (save for topping). Then stir in chicken and mushrooms into remaining sauce.

 

ASSEMBLE & BAKE:

  • Preheat oven to 350°F.
  • Smear some sauce on the base of a 9 x 13″ baking dish. Cover base with lasagna sheets.
  • Top with half chicken mixture, then lasagna sheets, remaining chicken mixture then more lasagna sheets.
  • Pour over reserved White Sauce, sprinkle with mozzarella. Cover loosely with foil or use upside down baking tray (ensure it’s not touching cheese).
  • Bake for 25 minutes. Remove foil, bake further 10 minutes until golden and bubbly.
  • Stand 10 minutes, garnish with parsley if desired then cut to serve!

 

Print Friendly, PDF & Email




Comments are closed.


↑