Chicken & Cream Lasagna Recipe

Chicken & Cream Lasagna


10 pieces boiled large and curly lasagna
1 tablespoon cooking oil
1/4 kilo chopped chicken breast
2 cups blanched and chopped Baguio beans
1 cup sliced button mushrooms
1/2 cup corn kernels
1 cup water
1/2 cup chopped red bell pepper
1 tablespoon cornstarch
2 tablespoons water
2 1/2 packs 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix

White Sauce:
1/2 cup butter
1/2 cup all purpose flour
3 cups all purpose cream

2 cups grated cheddar cheese
2 tablespoons chopped parsley
Cooking Procedure:

1. Prepare sauce, melt butter. Gradually add the flour and stir while cooking to avoid lumps.
2. Add in cream and stir vigorously until mixture has thicken and well blended. Cool and set aside.
3. In hot oil, saute chicken for 5 minutes or until meat turns into white.
4. Add Baguio beans, mushrooms, and corn kernels. Saute until half-cooked.
5. Add water, red bell pepper and simmer for few minutes.Thicken with cornstarch solution.
6. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and simmer for another minute. Cool. Combine white sauce and stir fried vegetables. Mix well.
7. Place 2 tablespoons cream chicken fillin into a sheet of boiled lasagna and roll. Top with grated cheese and parsley before serving.

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