Bechamel / Mozzarella / Chicken / Red Bell Peppers / Domestic Mushrooms Recipe
A creamy bechamel sauce topped with melted mozzarella, tender chicken, vibrant red bell peppers, and savory domestic mushrooms.
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Ingredients
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Main Ingredients
Method
Preparation and Cooking Instructions
- 1
Make the Bechamel Sauce
In a saucepan, melt 50g of butter over medium heat. Stir in 50g of all-purpose flour and cook for about 2 minutes until it forms a paste. Gradually whisk in 500ml of milk, stirring continuously until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg. Remove from heat and set aside.
- 2
Cook the Chicken
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken breast and cook until browned and cooked through, about 7-10 minutes. Remove from the skillet and set aside.
- 3
Sauté the Vegetables
In the same skillet, add an additional tablespoon of olive oil if needed. Add the diced red bell peppers and sliced mushrooms. Sauté for about 5-7 minutes until the vegetables are tender. Season with salt and pepper to taste.
- 4
Combine Ingredients
In a large mixing bowl, combine the cooked chicken, sautéed vegetables, and shredded mozzarella cheese. Pour the bechamel sauce over the mixture and stir until everything is well combined.
- 5
Bake
Preheat the oven to 180°C (350°F). Pour the mixture into a greased baking dish and spread evenly. Top with additional mozzarella if desired. Bake for 25-30 minutes or until the top is golden and bubbly.
