Chicken with pasta baked in white sauce

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READY IN: 1hr 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the chicken in a dish with the crushed ginger and garlic, salt, pepper and water.
  • Boil till the chicken is tender and cooked.
  • Remove chicken.
  • Keep stock aside.
  • Remove the bones and cut the chicken into thin strips and keep aside.
  • Now, proceed with preparing the white sauce.
  • If your using Maggie bechamel mix, make the sauce according to the recipe.
  • Add little water to the stock to make 1 litre.
  • Put it on flame.
  • Add little flour at a time, making sure it doesn't form any lumps.
  • Slowly, pour in the milk.
  • Stir until the sauce is smooth.
  • Mix 1 tbsp.
  • of butter and allow the sauce to simmer for a few more minutes till it thickens.
  • Remove from heat.
  • Set aside.
  • In a baking dish, place some chicken at the base.
  • Sprinkle some pepper and top with some of the white sauce and a little grated cheese.
  • Cover it with 3-4 Lasagne strips.
  • Continue layering the same way until all the chicken and the white sauce is over.
  • Cover with aluminium foil.
  • Preheat oven to 180C for 15 minutes.
  • Bake the chicken for 30-45 minutes until the pasta is done.
  • Remove the foil.
  • Top the dish with the remaining cheese.
  • Return to the oven until it turns brown.
  • Serve hot!
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