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Clover Fresh milk chicken and veg gratin

Clover Fresh milk chicken and veg gratin

Clover Fresh milk chicken and veg gratin

Recipe by: Monicia Horne

2 Tblsp butter
2 leeks, chopped
2 T flour
2 c Clover Fresh milk
x1 bag 450g WW Butternut, cauliflower and baby marrow, steamed (slightly cooked)
125g WW Tenderstem broccoli, blanched
x2 cooked rotisserie chicken breasts, shredded
Salt and pepper
200g Clover White cheddar cheese

Preheat the oven to 180°C.
In a saucepan, melt the butter and add in the chopped leeks. Sprinkle the flour over the leeks and allow to cook for a minute. Slowly start pouring in the Clover Fresh milk, whilst stirring. The sauce should have a slightly thick consistency. Stir in a ½ cup of the grated cheese and season with salt and pepper. 

To a greased baking dish, add all the vegetables and shredded chicken. Pour the leek milk sauce over the chicken and veg and season with salt and pepper.  Scatter over the rest of the cheese. Bake in the oven for 20 minutes until butternut is cooked through and the cheese golden. Serve warm.

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