Creamy Chicken, Bacon and Mushroon Lasagne
Lasagne is a firm favourite in my house. But bombarded with regular requests from the kids to make lasagna for dinner, I came up with this easy and delicious recipe to mix it up a bit.
I generally cook the chicken sauce part of the recipe in the slow cooker when I am going to have a busy day out of the house, but it can also be done on the stove if you’d prefer.
- 4 large chicken breasts or 8 chicken thighs
- 250g diced bacon
- 6 mushrooms
- 2 cans of condensed cream of chicken soup
- 1 ½ cups of water
- 1 cup of sour cream
- Tailor the recipe to your own tastes by adding your favourite chopped vegetables, e.g. onion, spinach, mushroom, celery, leek, carrots, etc
- This is a great opportunity to hide some vegetables for those with fussy eaters.
- Lasagne sheets
- Lasagne sauce or similar cheesey sauce (you can make your own béchamel sauce of course, but I use the jar when I am particularly time poor.
- Grated cheese to top
To make the meat sauce:
- Brown diced chicken in a pan. Add to the slow cooker.
- Cook diced bacon in a pan and add to cooker.
- Add your chosen chopped up veggies to the slow cooker pot.
- Add the chicken soup, water, and sour cream to the pot, put on the lid, turn it on and leave to cook while you go out somewhere with the kids!
You can cook it all in a pan of course in a fraction of the time, but I like to do my in the slow cooker when I have a busy day ahead so I can come home to a half cooked meal, and besides, I love how tender the chicken is after being in the slow cooker.
To make the lasagne:
- Spoon a layer of creamy chicken concoction into a lasagne dish, top with lasagne sheets. Repeat, repeat, and repeat again (depending on the size of your dish etc, or until you’ve used up all the meat sauce.
- Top last layer of lasagne with cheese sauce, sprinkle with grated cheese and cook on 200 c for 35 minutes or until the pasta sheets are cooked through. Time will depend on the type of sheets you have used (fresh take less time) so it is best to refer to your packaging for more accurate cook time.
Delicious with a garden salad, or steamed vegetables e.g. broccoli or asparagus. I always feel like the plate needs some green with this meal.
Do you experiment in the kitchen with traditional recipes or do you like to stay true to the original?