Creamy One Pot Chicken Lasagne With Tender Leeks, Mushrooms and Melty Mozzarella

Chop broccoli. Slice mushrooms. Dice leek. Finely chop garlic. Mix the chicken stock concentrate with 2 cups of water. Break each of the lasagne sheets into 4 pieces.

Heat a deep sided pan with a drizzle of oil. Cook the chicken pieces for 4-5 minutes, turning them to brown evenly. Remove from the pan and set aside.

Place butter in the pan and fry the leek, mushrooms and garlic for 3-4 minutes until softened.

Preheat the oven to 200°C. Add flour to the pan and stir until combined. Pour in stock and thickened cream, stir in the oregano, broccoli and chicken. Place the lasagne sheet pieces evenly throughout the pan, gently pressing them into the liquid. Bring to a simmer. Put a lid on and cook for 8-10 minutes. Gently stir the pan often to prevent sticking.

Remove the lid and add the grated mozzarella and parmesan. Place in the oven for 5 minutes or till the cheese has melted and is golden in colour. You may want to transfer to an oven-proof dish at this stage if required.

Divide the creamy one-pot lasagne between wide bowls, ensuring a good mix of silky pasta sheets, chicken, and broccoli in every serving. Ladle any remaining garlic cream sauce from the pan over the top and serve immediately while the cheese is perfectly melty. Enjoy

Chop broccoli. Slice mushrooms. Dice leek. Finely chop garlic. Mix the chicken stock concentrate with 3 cups of water. Break each of the lasagne sheets into 4 pieces.

Heat a deep sided pan with a drizzle of oil. Cook the chicken pieces for 4-5 minutes, turning them to brown evenly. Remove from the pan and set aside.

Place butter in the pan and fry the leek, mushrooms and garlic for 3-4 minutes until softened.

Preheat the oven to 200°C. Add flour to the pan and stir until combined. Pour in stock and thickened cream, stir in the oregano, broccoli and chicken. Place the lasagne sheet pieces evenly throughout the pan, gently pressing them into the liquid. Bring to a simmer. Put a lid on and cook for 8-10 minutes. Gently stir the pan often to prevent sticking.

Remove the lid and add the grated mozzarella and parmesan. Place in the oven for 5 minutes or till the cheese has melted and is golden in colour. You may want to transfer to an oven-proof dish at this stage if required.

Divide the creamy one-pot lasagne between wide bowls, ensuring a good mix of silky pasta sheets, chicken, and broccoli in every serving. Ladle any remaining garlic cream sauce from the pan over the top and serve immediately while the cheese is perfectly melty. Enjoy

Chop broccoli. Slice mushrooms. Dice leek. Finely chop garlic. Mix the chicken stock concentrate with 1¹⁄₂ cups of water. Break each of the lasagne sheets into 4 pieces.

Heat a deep sided pan with a drizzle of oil. Cook the chicken pieces for 4-5 minutes, turning them to brown evenly. Remove from the pan and set aside.

Place butter in the pan and fry the leek, mushrooms and garlic for 3-4 minutes until softened.

Preheat the oven to 200°C. Add flour to the pan and stir until combined. Pour in stock and thickened cream, stir in the oregano, broccoli and chicken. Place the lasagne sheet pieces evenly throughout the pan, gently pressing them into the liquid. Bring to a simmer. Put a lid on and cook for 8-10 minutes. Gently stir the pan often to prevent sticking.

Remove the lid and add the grated mozzarella and parmesan. Place in the oven for 5 minutes or till the cheese has melted and is golden in colour. You may want to transfer to an oven-proof dish at this stage if required.

Divide the creamy one-pot lasagne between wide bowls, ensuring a good mix of silky pasta sheets, chicken, and broccoli in every serving. Ladle any remaining garlic cream sauce from the pan over the top and serve immediately while the cheese is perfectly melty. Enjoy

Chop broccoli. Slice mushrooms. Dice leek. Finely chop garlic. Mix the chicken stock concentrate with 1¹⁄₂ cups of water. Break each of the lasagne sheets into 4 pieces.

Heat a deep sided pan with a drizzle of oil. Cook the chicken pieces for 4-5 minutes, turning them to brown evenly. Remove from the pan and set aside.

Place butter in the pan and fry the leek, mushrooms and garlic for 3-4 minutes until softened.

Preheat the oven to 200°C. Add flour to the pan and stir until combined. Pour in stock and thickened cream, stir in the oregano, broccoli and chicken. Place the lasagne sheet pieces evenly throughout the pan, gently pressing them into the liquid. Bring to a simmer. Put a lid on and cook for 8-10 minutes. Gently stir the pan often to prevent sticking.

Remove the lid and add the grated mozzarella and parmesan. Place in the oven for 5 minutes or till the cheese has melted and is golden in colour. You may want to transfer to an oven-proof dish at this stage if required.

Divide the creamy one-pot lasagne between wide bowls, ensuring a good mix of silky pasta sheets, chicken, and broccoli in every serving. Ladle any remaining garlic cream sauce from the pan over the top and serve immediately while the cheese is perfectly melty. Enjoy

Chop broccoli. Slice mushrooms. Dice leek. Finely chop garlic. Mix the chicken stock concentrate with 1¹⁄₂ cups of water. Break each of the lasagne sheets into 4 pieces.

Heat a deep sided pan with a drizzle of oil. Cook the chicken pieces for 4-5 minutes, turning them to brown evenly. Remove from the pan and set aside.

Place butter in the pan and fry the leek, mushrooms and garlic for 3-4 minutes until softened.

Preheat the oven to 200°C. Add flour to the pan and stir until combined. Pour in stock and thickened cream, stir in the oregano, broccoli and chicken. Place the lasagne sheet pieces evenly throughout the pan, gently pressing them into the liquid. Bring to a simmer. Put a lid on and cook for 8-10 minutes. Gently stir the pan often to prevent sticking.

Remove the lid and add the grated mozzarella and parmesan. Place in the oven for 5 minutes or till the cheese has melted and is golden in colour. You may want to transfer to an oven-proof dish at this stage if required.

Divide the creamy one-pot lasagne between wide bowls, ensuring a good mix of silky pasta sheets, chicken, and broccoli in every serving. Ladle any remaining garlic cream sauce from the pan over the top and serve immediately while the cheese is perfectly melty. Enjoy

Chop broccoli. Slice mushrooms. Dice leek. Finely chop garlic. Mix the chicken stock concentrate with 1¹⁄₂ cups of water. Break each of the lasagne sheets into 4 pieces.

Heat a deep sided pan with a drizzle of oil. Cook the chicken pieces for 4-5 minutes, turning them to brown evenly. Remove from the pan and set aside.

Place butter in the pan and fry the leek, mushrooms and garlic for 3-4 minutes until softened.

Preheat the oven to 200°C. Add flour to the pan and stir until combined. Pour in stock and thickened cream, stir in the oregano, broccoli and chicken. Place the lasagne sheet pieces evenly throughout the pan, gently pressing them into the liquid. Bring to a simmer. Put a lid on and cook for 8-10 minutes. Gently stir the pan often to prevent sticking.

Remove the lid and add the grated mozzarella and parmesan. Place in the oven for 5 minutes or till the cheese has melted and is golden in colour. You may want to transfer to an oven-proof dish at this stage if required.

Divide the creamy one-pot lasagne between wide bowls, ensuring a good mix of silky pasta sheets, chicken, and broccoli in every serving. Ladle any remaining garlic cream sauce from the pan over the top and serve immediately while the cheese is perfectly melty. Enjoy