White Chicken Lasagna

Step 1: Put the milk, broth and stock powder in a large saucepan. Bring to a very gentle simmer over medium heat, then add the chicken, pepper, bay leaves and thyme.

Step 2: Cover and simmer gently over medium-low heat for 15 minutes. Do not boil, as the milk may split.

Step 3: Remove the chicken and shred it. Cover the pot and set the poaching liquid aside.

Step 4: Heat half the oil and butter in a very large, deep skillet over high heat, or use a large pot. Add half the mushrooms with half the garlic, salt and pepper.

Step 5: Cook for 5 minutes, stirring occasionally, until golden. Transfer to a bowl and repeat with the remaining mushrooms.

Step 6: Lower the heat to medium.

Step 7: Melt the butter in the skillet, then add the garlic. Stir until golden.

Step 8: Add the flour and stir constantly for 1 minute.

Step 9: Gradually pour in 2 cups of the reserved poaching liquid while stirring constantly; it should turn into a thick paste.

Step 10: Mix in another cup of liquid, then add the remaining liquid and stir well to dissolve. Use a whisk if needed to remove lumps.

Step 11: Stir constantly for 1 to 2 minutes, until the sauce thickens enough that you can draw a path across a spoon.

Step 12: Remove from the heat and stir in the cheese until melted. Taste and add more salt and pepper if needed.

Step 13: Remove 2 1/2 cups (625 ml) of sauce and reserve it for the topping. Stir the chicken and mushrooms into the remaining sauce.

Step 14: Preheat the oven to 180°C/350°F.

Step 15: Spread some sauce over the base of a 23 x 33 cm / 9 x 13-inch baking dish. Cover the base with lasagna sheets.

Step 16: Top with half the chicken mixture, then add lasagna sheets, the remaining chicken mixture and another layer of lasagna sheets.

Step 17: Pour the reserved white sauce over the top and sprinkle with mozzarella. Cover loosely with foil, or use an upside-down baking tray, making sure it does not touch the cheese.

Step 18: Bake for 25 minutes. Remove the foil and bake for a further 10 minutes, until golden and bubbling.

Step 19: Let stand for 10 minutes. Garnish with parsley if desired, then cut to serve.