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Creamy Chicken Lasagna

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Creamy Chicken Lasagna


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Tempo de preparo

90 min(s)


8 servings

Fernanda Gerez

  • Ingredients
  • Recipe
  • Chicken breast1 unit(s)
  • Salt to taste
  • Garlic Clove2 unit(s)
  • Onion1 unit(s)
  • Coriander to taste
  • Bahia seasoning to taste
  • Oil1 dessert spoon
  • Tomato sauce2 unit(s)
  • Sour cream1 unit(s)
  • Ready-made lasagna noodles1 unit(s)
  • Milk1/2 l
  • Butter2 tablespoon
  • Wheat flour5 tablespoon
  • Nutmeg Powder to taste
  • Mozzarella cheese200 g
  1. Put the chicken breast with water and salt in a pressure cooker to cook, when you get pressure count 40 minutes
  2. After 40 minutes, remove all the pressure, drain the water and shred the chicken (I shred it by shaking the pressure cooker), reserve the shredded chicken
  3. In a pan, add the oil and sauté 1/2 chopped onion and the crushed garlic, when it is golden add the Bahia seasoning and then the shredded chicken.
  4. Mix everything very well, and add the chopped coriander, then add the cream and tomato sauce, stir well and set aside.
  5. Time to prepare the white sauce, in a pan melt the butter, and brown 1/2 chopped onion, then add the wheat flour and stir well until smooth. Add the milk and stir continuously until it thickens and is at the desired point, add the nutmeg powder and mix
  6. Assembly: a thin layer of white sauce, pasta, chicken, mozzarella, white sauce, pasta, chicken, mozzarella, pasta, white sauce and mozzarella
  7. Bake at 200° for 20 minutes
  8. Serve!

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