Chicken Vegetable Bake
1 head of broccoli, cut into florets and steamed
1/2 head of cauliflower, cut into florets and steamed
60g reduced salt butter or margarine
1/3 cup plain flour
15 scoops of S-26 GOLD JUNIOR®
2 cups water
1 cup reduced salt chicken stock
3 cups shredded chicken, cooked
1 cup cheddar cheese, grated
1 cup breadcrumbs
Preheat oven to 180°C. Melt butter or margarine in a pan, stir in flour and S-26 GOLD JUNIOR. Gradually add stock and water, constantly stir until thick and smooth. Add the chicken and vegetables to the sauce.
Spoon the mixture into a casserole dish and top evenly with breadcrumbs and cheese. Bake for 20 minutes or until top is golden and crunchy.