1293. White Chicken Lasagne

Everyone knows and loves the classic minced meat and tomato sauce lasagne. This while sauce chicken version incorporates mushroom for an equally delicious and loved take on the famous dish.
A technique that makes this dish extra-flavorful is that the chicken is poached in a milk mixture, which is then used to make the beschamel sauce as well.

Ingredients:

1 kg chicken breast
4 cups milk
2 cups chicken broth
2 bay leaves
1 tsp dried thyme
2 tsp chicken stock powder
1/2 tsp black pepper
2 Tbsp butter
2 Tbsp olive oil
500g mushrooms , quartered
2 garlic cloves, grated
1/2 tsp salt and pepper , each
50g butter
2 garlic cloves , grated
3/4 cup flour
2 cups cheddar cheese, shredded
250g lasagna sheets
2 cups mozzarella cheese , shredded


Method:

To make the chicken: Place milk, broth and stock powder in a large saucepan. Bring to a very gentle simmer over medium heat, add chicken, bay leaves and thyme. Place lid on, simmer gently on medium low for 15 minutes (do not boil, can make milk split). Remove chicken and shred. Cover pot and set poaching liquid aside.
To make the mushroom: Heat two tablespoons each of oil and butter in a very large, deep skillet over high heat (or use large pot). Add the mushrooms with 2 grated clove garlic, half teaspoon each of salt and pepper. Cook for 5 minutes, stirring leisurely, until golden. Transfer to bowl and set aside.
To make the sauce: Lower heat down to medium. Melt 50g butter in skillet, then add 2 cloves grated garlic. Stir until golden. Add flour. Stir constantly for 1 minute. Gradually pour in 2 cups of reserved poaching liquid while stirring constantly, it should turn into a thick paste.
Mix in another cup of liquid, then add remaining liquid and stir well to dissolve. Use whisk if necessary to make lump free. Stir constantly for 1 to 2 minutes until it thickens - you should be able to draw a path across a spoon. Remove from heat, stir in cheese until melted. Taste and add more salt & pepper, if needed.
Remove 2 1/2 cups of sauce (save for topping). Then stir in chicken and mushrooms into remaining sauce.
Assemble and Bake: Preheat oven to 350°F. Smear some sauce on the base of a 9 x 13" baking dish. Cover base with lasagna sheets. Top with half chicken mixture, then lasagna sheets, remaining chicken mixture then more lasagna sheets. Pour over reserved White Sauce, sprinkle with mozzarella. Cover loosely with foil (ensure it's not touching cheese).
Bake for 25 minutes. Remove foil, bake further 10 minutes until golden and bubbly.
Stand 10 minutes before serving.

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