Preheat the oven to 180°C.
Add the milk, onion, celery, bay
leaves and peppercorns to a pot and bring to the boil, keeping a
watchful eye that it does not boil over.
Turn off the heat and allow the
flavours to infuse while preparing the other ingredients.
In a non stick frying pan, saute the
bacon until crispy, remove form the pan and set aside.
In the same pan,
brown the chicken pieces and add to the bacon.
Strain the milk out of the pot, place into a jug or bowl and discard the onions etc.
In the same pot, heat the butter, then
whisk in the flour, followed by the milk.
Continue whisking until
thickened. Whisk in the 50 ml of parmesan and season to taste.
Arrange the chicken cubes, bacon and
broccoli into a casserole dish.
Pour over the bechamel sauce(make sure
you cover all the broccoli florets or it will get burnt and will not
taste pleasant) and top with the parmesan, mozzarella and breadcrumbs.
Bake for 30 - 35 minutes.
Serve with brown rice to make the meal even more substantial.
with permission of Bits of
visit Bits of Carey’s
blog, click here.