Sauce
- 50 grams butter
- 50 grams Plain flour
- 500 mls milk
- 500 mls chicken stock
- 250 mls cream
- 250mls white wine
- Salt
- Freshly ground pepper
Melt the butter in pan, add flour and stir well with a wooden spoon. Cook for 1-2 mins. Gradually add the milk, chicken stock and white wine, stirring continuously. Cook for 1-2 minutes, season and stir in the cream.
- 600 grams cooked chicken (chunks)
- Small can of sliced peaches
- 100 grams frozen peas (optional)
- 100 grams mushrooms (optional)
Add these to the sauce and stir gently. Pour mixture into casserole or individual dishes. Sprinkle with topping and bake in a moderately hot oven for 20-30 minutes until lightly browned on top.
Topping
- 170 grams Breadcrumbs
- 70 grams cheddar cheese
- 1 dssp Fresh herbs (parsley/thyme)
- 50 grams butter
- Salt and pepper
Combine ingredients lightly.
Andy Flannagan 