Chicken & Mushroom Lasagne (Poultry)

Member Name: kiddyfarm

Product:	Poultry
Date:	01/09/01 (1359 review reads)
Rating:

Advantages: fast and easy to make, tastes great

Disadvantages: none

More and more people seem to be stearing away from red meat these days, what with one food scare after another. Personally, I've given up buying things like burgers, sausages and minced steak.

I had a dilema, though. My family love lasagne, but I really didn't want to use minced steak, so I got my thinking cap on and came up with a really delicious alternative.

The recipe is really simple to follow and very quick to prepair. It goes like this.

Boil 4 chicken breasts. Around half an hour on a slow simmer is long enough to cook them properly.

While the chicken is cooking, make the sauce.

Take 2 cans of Campbells condenced chicken soup. Put them in a pan with hald a dozen chopped mushrooms, half a chopped onion and a grated carrot. Add some basil and a crushed clove of garlic. When the mixture starts to bubble, add a glass of white wine. That's the sause ready.

Next cut your cooked chicken into strips and add it to the sauce.

Get a lasagne tray and start building layers of sauce between sheets of dried lasagne. 3 layers is usually enough.

Sprinkle the top with a little grated cheese and stick it into a moderate oven for around half an hour.

The result is a really yummy meal. I usually serve it with salad and garlic bread. The kids love it and it doesn't take a master chef to make it.

Summary: