CHICKEN AND MUSHROOM LASAGNE

INGREDIENTS

250g DENNY portabellini mushrooms, sliced

Olive oil

Salt and pepper

1 white onion, diced

2 garlic cloves, minced

6 lasagne sheets, blanched

2 chicken breasts

1 pack DENNY Creamy Mushroom Cook-In sauce

1 bunch fresh chives

250g Ricotta Cheese, well drained

250g Mozzarella, grated

100g Parmesan, grated

METHOD

In a medium frying pan- cook both chicken breasts with olive oil, salt and pepper. Let cool and shred both chicken breasts, set aside.

In a pan add olive oil and cook onions until soft. Add garlic and sliced mushrooms, cook until mushrooms are tender.

Pour in DENNY Cook-In sauce, chives and shredded chicken, stir to combine. Set aside.

In a casserole dish layer: sauce, noodles, ricotta, sauce, noodles, ricotta, sauce, noodles and finally sauce.

Top with mozzarella and parmesan.

Bake at 180˚C for 45 minutes.

Allow to rest before serving.