Wednesday, February 20, 2013

Mouth Watering Chicken Lasagne


250 millilitre grated Cheddar cheese
250 gram Tub cottage cheese
10 Green lasagne sheets
15 millilitre oil
250 gram Sliced mushrooms
200 millilitre cold milk
200 millilitre cold water
500 gram Chicken Fillet, Cubed
1 KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce
10 millilitre Thyme, chopped


Heat oil in a large frying pan and brown chicken.
Add mushrooms and fry for 5 min.
Mix contents of the KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce sachet with 200 ml milk and 200 ml water and add to the chicken, together with the thyme.
Allow to simmer for 5 minutes, stirring.
Layer the chicken and mushrooms between lasagne sheets.
Spread a tub of cottage cheese over the top and sprinkle with cheese
Bake at 180°C for 30-40 min until the pasta is cooked.

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