Brown mushroom and onion, add chicken & brown. Tip cream into pan & stir until bubbles appear. Lower heat & add 1 teaspoon of mushroom soup & stir. Then take off heat and set aside while you make the Béchamel sauce.
2.
Melt butter in a medium saucepan over medium-high heat until foaming. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, whisking constantly, until mixture is smooth. Return to heat. Cook, stirring with a wooden spoon, for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from heat. Stir in parmesan, salt and nutmeg.
3.
Layer Chicken mixture, lasagne sheets and béchamel sauce in an over proof dish and bake at 180°C for 1 - 1½ hours.
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By
Ashiejay
