| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Vegetables |
|
Sainsbury13, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 40 |
g |
Butter; (1 1/2oz) |
| 40 |
g |
Plain flour; (1 1/2oz) |
| 600 |
ml |
Milk; (1 pint) |
|
|
Salt and freshly ground black pepper |
| 300 |
g |
Chicken breast; cooked (10oz) |
| 300 |
g |
Special mixed vegetables; (10oz) |
| 150 |
g |
Plain flour; (5oz) |
| 75 |
g |
Butter; (3oz) |
| 50 |
g |
Porridge oats; (2oz) |
| 50 |
g |
Cheddar cheese; grated (2oz) |
INSTRUCTIONS
FOR THE FILLING
FOR THE TOPPING
Preheat the oven to 180 C, 350 F, Gas Mark 4.
Melt the butter in a heavy based saucepan. Stir in the flour and mix
to a smooth thick paste.
Cook for 1-2 minutes, stirring continually, then remove from the heat
and gradually blend in the milk.
Place back onto the heat, season and bring gently to the boil stirring
continuously until the sauce thickens.
Add the cooked chicken and vegetables.
To make the topping, rub the butter into the flour until the mixture
resembles fine breadcrumbs and stir in the oats and cheese.
Put the chicken and vegetable mixture in an ovenproof dish. Top with
the crumble mixture and bake for 35-40 minutes until brown.
Converted by MC_Buster.
NOTES : A warm and hearty supper dish.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”