Chicken with Béchamel Sauce
Boil one whole onion and our chickens in a pot. After our chickens are boiled, shred them lengthwise into a heat-resistant container (a Pyrex dish can be used). Add salt and black pepper, ensuring they are evenly distributed on the chicken.
Add our canned mixed vegetables to the chicken and mix again.
Melt our butter in a pot. Once the butter has melted, add our flour to the pot and sauté until the raw flour smell disappears. To prevent lumps, slowly pour our milk over the flour. Add salt. Stir until it reaches a pudding-like consistency. Once our béchamel sauce is cooked, remove it from the heat and pour it hot over our chicken with mixed vegetables. (Our béchamel sauce tastes better if it has a slightly thick consistency).
Let it bake in a 180-degree oven for approximately 30-35 minutes. Before taking it out of the oven, add our grated cheddar cheese and continue to bake until the cheese melts and the top is golden brown. You can serve it hot after taking it out of the oven.
Serving Suggestion: You can slice our chicken into cubes and serve.
Ingredients:
Half kg Chicken breast
1 medium onion
1 can mixed vegetables
1 coffee cup flour
100 g butter
Milk as needed
Salt
Black pepper
200 grams grated cheddar cheese
