- Cooked chicken meat - 400 Grams
- Butter - 60 Grams
- Flour - 2 Art. spoons
- Milk - 300 Milliliters
- Broth - 4 st. spoons
- Fat cream - 4 Art. spoons
- Grated cheese - 4 items. spoons
- Stale loaf - 4 Slices
- Salt, pepper, parsley - - To taste
First you need to take a saucepan and melt the butter in it. Add the flour, remove it from the heat and mix it - a smooth paste should be formed, as in the photo. Add 100 ml of warm milk, mix, return to the fire, gradually pour the remaining 200 ml of milk. When it thickens - pour seasonings, mix and remove from heat. The sauté pan is put in a water bath and, stirring, cook for another 20 minutes. At the very end, sprinkle with cheese and turn it off. In a blender we crush bread crumbs, one tablespoon of cheese and parsley to the state of crumbs. We take deep dishes for baking, we grease with oil. At the bottom of a thin layer of our sauce, then spread the chopped chicken with slices, then pour out the remaining sauce, and sprinkled with crumbs from the top. We put in the oven preheated to 180 degrees and bake for 15 minutes. Serve immediately - if the dish stays a little longer, the sauce will cool down, the crust will harden, and the effect will not be the same.
Servings: 5-7