Monday, 5 June 2017

2 x 250 gram packets instant curly lasagne sheets

1/2 cup butter
1 packet cream cheese
2 jars dolmio bechamel sauce
1 teaspoon minced garlic
1 teaspoon onion powder

1 kilo chicken breasts, cooked and shredded
200 grams ham
2 cups colby cheese, shredded

500 mls sour cream
1 - 2  cups tasty cheese, shredded

preheat oven to 200 c.

in a saucepan over medium heat, melt the butter. stir in the cream cheese. stir till melted. stir in the garlic and onion powder then the bechamel sauce. stir till boiling.

using a 11 x 15 inch (approx.) baking dish, place  a little of the bechamel sauce mixture across the bottom.  place 1/3 of the chicken onto the sauce.

cover the chicken with lasagne sheets.

cover the lasagne sheets with half of the sauce then another third of the chicken, then 100 grams of ham and 1 cup of colby cheese.

repeat with another layer of sheets then chicken then ham then cheese.

cover with another layer of sheets.

cover the top sheets with the sour cream then cover the baking dish with foil.

cook for one hour. uncover and sprinkle the top with shredded tasty cheese.

cook until cheese is melted and golden.

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