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Creamy Stuffed ChickenCheesy Chicken and Watercress Bake
Calories:
866
Preparation:
10 mins
Cooking:
35 mins
Serves:
4
Ingredients
- 4 cooked chicken breasts
- 55g/2oz butter
- 55g/2oz flour
- 500ml/1 pint milk
- 100g/4oz strong cheddar, grated
- 1 x 85g/3oz pack watercress, roughly chopped
- large pack plain crisp
Method
Place the chicken breasts in a casserole dish. Make a sauce: melt the butter, add the flour and stir well over a medium heat for 2-3 minutes. Remove from the heat, gradually stir in the milk, bring to the boil and beat in the grated cheese and roughly chopped watercress, leaving a few sprigs for garnish.
Pour over the chicken. Cook for 20 minutes at 200°C, Mark 6. Finally sprinkle the crisps on top, garnish with watercress and serve with rice.
Fat:
57g
Saturated Fat:
28g
Carbohydrate:
34g
Protein:
56g
Fibre:
1g
Salt:
1.6g