Chicken, Mushroom and Red Pepper Lasagne

Name: Chicken, Mushroom and Red Pepper Lasagne
Cuisine: United Kingdom
Ingredients: 1 onion; 4 chicken breasts; 2 celery sticks; 1 carrot; salt and freshly ground black pepper; 50 g Parmesan, grated; salt and freshly ground black pepper; 1 tsp chopped fresh tarragon; 1 packet no-cook lasagne sheets; 300 ml double cream; 1 tsp fresh thyme leaves; 200 g mushrooms, sliced; 75 g flour; 3 red peppers, sliced; 75 g butter; stalks from a bunch of parsley; 1 bay leaf

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Gloagburn

By Alison Niven

Published 2025

About

This is our best-selling freezer meal – it is very, very popular. It’s inspired by a wonderful recipe in one of the Avoca cookbooks, but over the years we’ve tweaked it until it evolved to this very satisfying dish.

Ingredients

4 chicken breasts
1 onion
1 carrot
2

United Kingdom
Scottish
Main course
Scotland

Method

Put the chicken breasts in a pan with the onion, carrot, celery, parsley stalks, bay leaf and half the red pepper slices and add enough water to cover everything by 1cm. Bring to a gentle simmer over a medium heat and poach the chicken for 25 minutes. Remove the chicken and set aside, then strain the stock into a jug and discard the veg.