Chicken bechamel sauce
Prep Time
Cooking Mode
3 carrots, peeled and diced
3 celery, diced
10 mL (2 tsp.) tsp olive oil
227 g (8.1 oz) oz sliced mushrooms
1.75 L (7 cups) cup basic bechamel sauce
250 mL (1 cup) cup frozen peas
4 cooked chicken breasts, diced
3 carrots, peeled and diced
3 celery, diced
10 mL (2 tsp.) tsp olive oil
227 g (8.1 oz) oz sliced mushrooms
1.75 L (7 cups) cup basic bechamel sauce
250 mL (1 cup) cup frozen peas
4 cooked chicken breasts, diced
Directions
1Cook carrots and celery in a little water until tender. Drain and reserve.
2Fry mushrooms in oil in a skillet over medium-high heat.
3Add all vegetables and chicken to the bechamel sauce, and heat through.
4Serve chicken bechamel sauce on vol-au-vent shells. Any leftover sauce can be used to make chicken lasagna or chicken spinach puff pastries (see recipes on IGA.net).
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Personal Note
Personal Note