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Chicken lasagna
🇧🇷Brazil
•View in original language
(Português)
150 min(s)
10 servings
Scheylla Silva
@xeilha- Ingredients
- Recipe
- Half a box of lasagna noodles1 unit(s)
- Mozzarella cheese300 g
- Ham200 g
- Chicken breast fillet1 kg
- Green corn (optional)1 can(s)
- Peas (optional)1 can(s)
- Heavy cream2 can(s)
- Onion to taste
- Garlic to taste
- Water500 ml
- Oil to sauté the garlic and onion to taste
- Fry the garlic and onion in oil, sauté the chicken breast fillets. Add water and salt and pressure cook for 15 minutes.
- Turn off the heat, wait 10 minutes, and release the pressure. Open the pan and remove the broth and set aside.
- Close the pan again, while it is still hot. Shake the pan vigorously from side to side, holding the handle and the other end.
- Open the pan and the chicken will be shredded. If it isn't, use a spoon to stir it around in the pan and it will come apart.
- With the broth in which you cooked the chicken, add the cans of Heavy cream. You can leave it a little softer so you can cook the pasta.
- Put it to cook and wait for the chicken cream to form (if you chose sweet corn or peas, pour it in and wait for it to cook for another 5 minutes).
- In a pan, place a thin layer of chicken cream, ham, cheese, lasagna noodles.
- A generous layer of cream of chicken, ham, cheese, lasagna noodles and finally (in my case, as the pan is low) cream of chicken and cheese.
- Bake in a preheated oven at medium temperature (180°C) for about 60 minutes or until golden brown. (Remember that the pasta has to cook in the chicken sauce.
- Remove from the oven and serve.
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