Watch Cook-In on Wednesdays at 8:30pm on RTÉ One.


Serves 6
Prep time: 30minutes
Cook time: 1 hour

  • 800g chicken breast, sliced thinly
  • 4 large portobello mushrooms
  • 1 head garlic
  • 1 bunch large leaf spinach/cavolo nero
  • 90g butter
  • 100g flour
  • 750ml milk
  • 150g grated parmesan/gruyere cheese
  • 2 tbsp mustard
  • Zest and juice of half a lemon
  • 500g condensed chicken soup
  • Parmesan cheese to top


  • Preheat the oven to 150c
  • Place the portobello mushrooms, garlic head, and some olive oil in tinfoil and wrap tightly, cook at 150c for 1 hour. Remove and slice the mushrooms, reserve the garlic head.
  • Remove the thick stalks from the spinach/ cavolo nero, rip them up into smaller pieces.
  • Warm the milk in a pot and season heavily, transfer to a jug.
  • Place the butter and flour into the pot and cook over a high heat for 1min with a whisk, then pour in your warm milk, whisking continuously.
  • Whisk the sauce up to the boil so it becomes glossy and shiny, with no lumps
  • Remove from the heat and whisk in your grated cheese, condensed soup, mustard and lemon.
  • Squeeze the garlic pulp into the sauce, and finish with some salt.
  • Slice the chicken breasts thinly, along with the mushrooms.
  • Layer the mix in an oven proof dish: Pasta sheets, chicken, mushroom, sauce, cavolo nero, repeat. Cover the top with more grated cheese.
  • Bake at 180c for 45mins, allow to rest for 5mins, then serve warm.