Chicken & Vegetable Bake

Ingredients for Chicken & Vegetable Bake

Chicken & Vegetable Bake

  • 225g (8oz) carrots, peeled & 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.


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

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