Chicken Lasagna with green peas

Instructions

1. Mix broth, milk and salt bay leaves and thyme in a large saucepan. Bring to boil and add chicken. Place lid and simmer on low heat for 15 minutes. Do not allow to boil otherwise the milk will split. Take the chicken out, let cool for 5 minutes and cut in cubes.
2. Drain the milk liquid and set aside.
3. Bring 3 cups water to boil. Add the frozen green peas and cook for 3 minutes. Drain and wash under cold water and set aside.
4. Mix the flour in 100 ml milk in large saucepan. Add the previously reserved milk from the steamed chicken. Cook over medium heat stirring constantly until you get a creamy sauce. Add the garlic, butter, salt and black pepper. The sauce is ready when you are able to draw a path across a spoon. Remove from heat, stir in cheese until melted. Taste and add salt and peppers, if needed.
5. Reserve 1 cup of sauce and stir in chicken and green peas into remaining sauce.
6. Preheat oven to 180°C, standard baking. Arrange the tray of the oven at the lowest level.
7. Spoon some sauce on the base of a 25 x 20 cm baking dish. Cover base with lasagna sheets. Top with 1/3 of the chicken mixture, then lasagna sheets, 1/3 chicken mixture then lasagna sheets. Pour over the reserved White Sauce and sprinkle with mozzarella. Cover with foil. Ensure the foil is not touching the cheese.
8. Bake for 30 minutes, then remove foil, sprinkle over the shredded Cheddar Cheese and bake for 10 minutes until golden. Let rest for 10 and garnish with parsley.

• Servings : 6
• Ready in : 70 Minutes
• Course : Main courses
• Recipe Type : Freezer-friendly, Pizza, Pasta, Spagetty, Quiches
• Ingredient : Bay leaf, Black pepper seeds, Butter, Caw-milk, Cheddar cheese, Chicken breast, Chicken stock, Flour, Garlic, Ground black pepper, Lasagna sheets, Milk, Mozzarella cheese, Peas, Pepper, Salt, Sunflower oil, Thyme, Yellow cheese