Chicken A La King Lasagne


Serves 4

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Wine PairingServe with Nederburg Winemaster's Reserve Cabernet Sauvignon.
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  • 15ml butter, melted
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 1 small red pepper, chopped
  • 3- 4 chicken breasts, cut into strips
  • 250g mushrooms, cleaned and sliced
  • 150ml fresh cream
  • 150ml full cream milk
  • 10ml chicken stock powder / 1 chicken stock cube
  • 15ml  fresh parsley, chopped
  • 1 packet lasagna sheets
  • 30ml Gouda cheese, for sprinkling
  • 30ml Mozzarella cheese, for sprinkling


In a saucepan, heat butter and sauté onion until translucent.

Add the chopped peppers and continue cooking for another 2 minutes.

Add chicken breasts, mushrooms and continue to cook stirring continuously for another 2 minutes.

Add cream, milk and stock. Stir until blended and allow to cook for a further minute.  Add parsley.

Pre-cook lasagna sheets according to the instructions on the packet.

Grease six ramekins with butter.

Cut each lasagna sheet in half to form a square and place one square at the bottom of a greased ramekin.

Layer with cooked chicken followed with another lasagna sheet square then the chicken mixture.

Sprinkle with a combination of Gouda and Mozzarella cheese.

Set aside for about 30 minutes.

Bake in a pre-heated oven for 30 minutes. Allow to cool down for 10 minutes before serving.

Recipe courtesy of Nederburg.