This Would Make The Top 10

Hubby keeps making comments about whether new dishes would make it into the ‘top 10’ of all time best dishes. The top 10 has become almost mythical and its contents seem to change every time he mentions the list. According to He-Who-Makes-The-List this dish would make it in.

I can tell you that I enjoyed it very much, although I’m not quite sure that it is “Top 10” worthy, but the kids scarfed theirs which is always a sign of a winner in our house so I'm willing to be persuaded! Apologies for the photo - a truly shocking one.



Chicken and Leek Lasagne

from Cheap Eats

60g butter
1 large leek
¼ cup plain flour
2 teaspoons Dijon mustard
2 cups chicken stock, warmed
3 cups shredded cooked chicken
4 fresh lasagne sheets, trimmed to fit baking dish
2/3 cup coarsely grated cheddar cheese

1. Preheat oven to 180˚C.
2. Melt butter in medium saucepan; cook leek, stirring until soft. Add flour; cook, stirring until mixture thickens and bubbles. Gradually stir in mustard and stock; stir over medium heat until mixture boils and thickens. Reserve 2/3 cup of the white sauce; stir chicken into remaining sauce.
3. Oil a shallow 2-litre (8 cup capacity) baking dish. Cover base with lasagne sheet; top with about a quarter of the warm chicken mixture. Repeat layering with remaining lasagne sheets and chicken mixture, finishing with lasagne sheet. Spread remaining quarter of the chicken mixture over lasagne; top with reserved white sauce and the cheese.
4. Bake, covered, in oven, 30 minutes; uncover, bake about 20 minutes or until browned lightly. Stand 5 minutes before serving.