CHICKEN
LASAGNE
Serves 6 - 8
1 tablespoon
olive oil
1 onion finely
chopped
1 teaspoon
crushed garlic
500 gm single
chicken breast cut into small pieces
500 gm frozen
vegetables (any kind)
420 gm can
creamed corn
250 gm instant
lasagne sheets (or fresh)
420 gm can
cream of chicken soup
2.5 cups (250
gm) grated mozzarella cheese
1. heat olive
oil in a large frying pan over medium high heat. Add onion
garlic and
chicken. Cook for 4 minutes or until
onion softens, stirring
occasionally
2. stir in the
frozen vegetables and creamed corn, reduce heat to medium
low and simmer
uncovered for 5 minutes stirring occasionally
3. Preheat
oven to 200C. Grease a 20cm x 30cm
ovenproof dish. Spread
1/3 chicken
mixture over base. Cover with lasagne
sheets, cutting to fit.
Spread 1/3
soup pver lasagne sheets. Sprinkle with
1/3 mozzarella cheese.
Repeat with
remaining ingredients to make 2 more layers finishing with
mozzarella
cheese.
4. Bake in
over 30 minutes, set aside for 5 minutes before serving.
This is a
great meal in a hurry as most of the ingredients you would have
already. Enjoy !