Chicken, ham, mushrooms and sour cream lasagne

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Note: This recipe is good for four persons.

Ingredients :

4 extra wide lasagne noodles, cooked then cut in half horizontally
a cup of shredded skinless chicken meat
a cup of diced ham
a cup of sliced fresh button mushrooms
3/4 c. of chopped pimientoes
3/4 c. of tomato paste
1/4 c. of butter
1 c. of sour cream (you can substitute yogurt)
1 tbsp. of flour
2-1/2 c. of chicken stock
3 medium sized white onions, thinly sliced
2 tbsps. of finely chopped parsley
salt and pepper
1/2 of a 225 g. block of quickmelt cheese, sliced thinly

Cooking procedure :

Melt half of the butter in a saucepan. Saute the onions until soft. Add the shredded chicken meat. Cook, stirring, for about a minute. Add the ham, pimiento and mushrooms and continue cooking for another minute. Add the tomato paste and pour in 1-1/2 cups of chicken stock. Stir to blend well. Season with salt and pepper. Stir in the parsley. Cover and simmer for about five minutes. Turn off the heat and leave, covered, to infuse the flavors. Note that this mixture will be quite dry.

Prepare the sour cream sauce. Melt the remaining butter in a small saucepan. Add the flour all at once. Cook, stirring, for about two minutes. Pour in the chicken stock slowly, stirring continuously to blend well. Add the sour cream and cook just until heated. Turn off the heat and season with salt and pepper.

Assemble the lasagne. Moisten the bottom of a 9×9 inch baking dish with about three tablespoonfuls of the tomato sauce.

1. Lay two pieces of cut lasagne noodles side by side.

2. Top each noodle with the chicken-ham-mushroom mixture.

3. Lay two more cut noodles over them and top again with the chicken-ham-mushroom mixture.

4. Pour about half of the sour cream mixture oven them.

5. Cover the sour cream mixture with half of the sliced quickmelt cheese.

Repeat 1 through 5 above.

Cover the baking dish (with foil if it does not have its own glass cover) and bake in a 180oC oven for 20-25 minutes or until the cheese melts and everything else is heated through.

Remove the baked lasagne from the oven and cool for at least ten minutes (15 would be better) before serving.

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December 23, 2004  Print This Post   
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Comments

3 Responses to “Chicken, ham, mushrooms and sour cream lasagne”
  1. Anna says:
    January 4, 2007 at 10:55 am

    Where can I buy sour cream? Thank you.

    Reply
  2. ikay says:
    October 18, 2007 at 12:24 pm

    Chicken woes

    Hi Connie! I’ve been reading your blog for weeks and I’ve tagged it as one of my favorite cooking sites. I was browsing your chicken recipes earlier today for inspiration because I made spaghetti with wild mushroom sauce (recipe from the food network) for my mother’s birthday yesterday and it was catastrophic.

    The dried mushrooms,’tengang daga’ and this other kind that was not labeled, which I rehydrated using chicken stock (knorr chicken cubes and water), had this bitter after taste once cooked with everything else.

    It was so bad that people ate the pasta and the chicken with mounds of mushrooms discarded in their plates.

    I just wanted to ask you if there is a way to remove that bitterness because I would like to try making a mushroom based pasta again.

    Ikay

    Reply
  3. Connie says:
    October 18, 2007 at 8:37 pm

    ikay,

    1) tengang daga is NOT the same as wild mushrooms.
    2) any dried mushroom must be soaked in water.

    Reply
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