Chicken and vegeroni bake
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 115 | grams | Chicken breast fillet |
| 15 | grams | Butter |
| 4 | Green shallots, chop'd fine | |
| 125 | grams | Mushrooms, sliced |
| 2 | tablespoons | Plain flour |
| 1 | cup | Skim milk |
| ½ | cup | Water |
| 1 | small | Chicken stock cube, crumbled |
| 1 | cup | Cooked Vegeroni |
| ¼ | cup | Stale breadcrumbs |
| 2 | tablespoons | Grated parmesan cheese |
| 2 | teaspoons | Chopped fresh parsley |
Directions
Vegeroni is a pasta based on several types of vegetables. You will need to cook half cup Vegeroni for this recipe. Poach, steam, m/wave or grill chicken until tender; cool, chop roughly.
Melt butter in saucepan, add shallots and mushrooms, stir constantly over heat until mushrooms are soft, stir in flour, stir over heat for 1 min. Gradually stir in milk, water and stock cube, stir constantly over heat until mixture boils and thickens (or m/wave on HIGH for about 5 mins). Remove the mixture from heat, stir in chicken and Vegeroni.
Spoon mixture into 4 ovenproof dishes (three-quarters cup capacity), top with combined breadcrumbs, cheese and parsley. Bake in moderate oven for about 15 mins or until browned (or m/wave on HIGH for about 3 mins).
* Approx 1140 kJ (272 cal) per serve * Posted by : Sue Rykmans.
Submitted By JOELL ABBOTT On 10-12-94