Chicken and Vegetable Bake

Ingredients for Chicken and Vegetable Bake

• 225g (8oz) carrots, peeled and sliced.
• 22g (8oz) broccoli florets.
• 225g (8oz) cauliflower florets.
• 2 chicken breasts (100g (4oz) each.
• 50g (2oz) butter or margarine.
• 50g (2oz) flour.
• 500ml (1 pint) semi-skimmed milk.
• 100g (4oz) Cheddar cheese grated.
• 2 x 25g packs of salted crisps, lightly crushed.
• Freshly ground black pepper to taste.

Method

1. Pre-heat the oven to 200C/400F/Gas Mark 6.
2. Dice the chicken breast and fry over a moderate heat until cooked thoroughly and set to one side.
3. Cook the carrots is boiling water for 5 minutes, then add the broccoli and cauliflower and cook for a further 3-5 minutes and then drain.
4. Melt the butter/margarine in a large saucepan and stir in the flower.
5. Cook for 1 minute.
6. Gradually add/blend in the milk and bring to the boil over a low heat setting so as not to burn the mixture stirring continuously until thickened.
7. Season well and stir in 75gandnbsp;(3oz) of the cheese.
8. Add the cooked pieces of chicken, broccoli and cauliflower to the sauce and make sure everything gets an even coating of the sauce.
9. Transfer everything to an oven-proof dish, cover evenly with the crisps and remaining grated cheese. Sprinkle with black pepper to taste.
10. Place in the pre-heated oven for about 30 minutes or until golden in colour.

Serve immediately on warm plates and enjoy.