I like to make this with my little one to use up leftover BBQ chicken. We usually buy one for dinner when they’re on special on a busy work night, then I make this lasagne the next day with the leftovers and use the carcass to make stock. The lasagne freezes really well too — I often take a couple of pieces into my work freezer for those days I forget to take my lunch to work, that way I never need to buy it. Even my fussy toddler thinks it is delicious. I hope you all like it!
1/2 leftover BBQ chicken, meat shredded
1 large carrot
1 celery stalk (you can substitute other vegetables you have on hand e.g. onions, capsicum, mushrooms)
1 x 375ml can creamed corn
1 x 375 ml can cream of chicken soup
1 cup grated cheese
A packet of lasagne sheets
1. Pre-heat oven to 180 degrees Celsius
2. Saute vegetables on the stove over medium heat until softened (2 to 3 minutes)
3. Add creamed corn, shredded chicken and cream of chicken soup
4. Layer chicken and vegetable mixture in lasagne dish (I use a Pyrex 30x20cm dish) with lasagne sheets
5. Sprinkle cheese over the top and bake at 180 degrees for 30 minutes or until melted cheese starts to brown.
6. Serve with a green salad.
About the author
Chell is passionate about sustainability, eating well and teaching her daughter how much fun it is to make delicious food. Chell lives in Canberra and is the founder of Slow Food Sunday – a local slow food cooking group.