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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 ALULA 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.

Prep Time: 5 minutes

Cook Time: 20 minutes

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