Dinner

Dish Name. Chicken Béchamel Bake

Ingredients

• Bread In sufficient quantity

Directions

1. Dish Name: Chicken Béchamel Bake
2. Ingredients
3. 1 package sandwich bread (toast slices)
4. 1 large chicken breast
5. 1 bell pepper, diced
6. 7 mushrooms, sliced
7. 1 medium carrot, diced
8. 200 g (¾ cup) heavy cream
9. 1 L (4 cups) milk
10. 200 g (14 Tbsp) butter
11. 2 Tbsp tomato paste
12. 4 Tbsp all‑purpose flour
13. 400 g (about 3 cups) shredded pizza cheese / mozzarella
14. Seasonings to taste: salt, black pepper, garlic powder, paprika
15. A little oil for sautéing
16. Instructions
17. 1. Cook & shred the chicken
18. Boil the chicken breast in lightly salted water until cooked through, then shred it.
19. 2. Prep the vegetables
20. Slice the mushrooms.
21. Dice the bell pepper and carrot into small cubes.
22. 3. Sauté filling
23. Heat a drizzle of oil in a skillet; sauté the shredded chicken briefly.
24. Add mushrooms, carrot, and bell pepper; cook about 10 minutes.
25. Stir in tomato paste and the seasonings; mix well. Remove from heat.
26. 4. Make the béchamel sauce
27. In a saucepan melt the butter over low heat; stir in the flour and cook 1‑2 minutes.
28. Gradually whisk in the milk. Keep whisking over medium heat until slightly thickened.
29. Season with 1 tsp salt and 1 tsp black pepper. Turn off the heat and whisk in the cream.
30. 5. Assemble the bake
31. Arrange a layer of bread slices in the bottom of an oven‑safe dish.
32. Add a layer of the chicken mixture, another bread layer, more chicken, and finish with bread.
33. Pour the béchamel evenly over the top, then sprinkle the cheese.
34. 6. Bake
35. Bake in a pre‑heated oven at 175 °C / 350 °F (top element/grill on) for 45 minutes until the cheese is golden and bubbling.
37. Let it rest a few minutes, slice, and enjoy your creamy Chicken Béchamel Bake!