Chicken and Veggie Bake

This is by far one of my favourite dishes!










Ingredients: Serves 4 to 6

4 Chicken fillets, cooked and shredded
4 Large potatoes, peeled and par boiled
150g Mushrooms, chopped and sauteed
1 Onion, chopped and sauteed
Half of a green pepper, chopped and sauteed
500ml Bechamel Sauce (basic white sauce)
1 Sprig fresh rosemary, finely chopped
Salt and white pepper
200ml Grated cheese

Method: Preheat oven to 180 degrees
Step 1: Slice the par boiled potatoes and place a layer at the bottom of a baking dish. Sprinkle with a little salt and and pepper. On top of the potatoes place a layer of the mushrooms, onion, green pepper and rosemary. Add the shredded chicken on top. Season with salt and pepper. Place the rest of the mushrooms, onion and green pepper on top of the chicken. Layer the rest of the sliced potatoes on top.

Step 2: Pour over the bechamel sauce, make sure everything is covered. Sprinkle the top with the grated cheese and a little salt and pepper.

Step 3: Cover with tin foil and bake for 40min. Remove tin foil and bake for 20min. Remove from the oven, let it rest for 10min. and serve with a side salad.


Taste the difference!