Chicken bechamel sauce | IGA Recipes

Chicken bechamel sauce

Chicken bechamel sauce

Preparation time 10 minutes

Total time: 25 minutes

Ingredients

3 carrots, peeled and diced
3 stalks celery, diced
10 mL (2 tsp.) olive oil
227 g sliced mushrooms
1.75 L (7 cups) basic bechamel sauce (see recipe on IGA.net)
250 mL (1 cup) frozen peas
4 cooked chicken breasts, diced (about 1.25 L or 5 cups)

Directions

Cook carrots and celery in a little water until tender. Drain and reserve.
Fry mushrooms in oil in a skillet over medium-high heat.
Add all vegetables and chicken to the bechamel sauce, and heat through.

Chef’s secret

Serve 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).