I made this dish using the boiled chicken that I had when I made the chicken ginger soup.
Unfortunately I can not tell you the quantity of pasta, as I forgot to weigh it before I started! Sorry! But what I usually do is decide first which oven dish I’m going to use, then fill it with one layer of uncooked pasta. Just one layer no more, it will be more than enough.
Cook the pasta till aldente, drain and put in your dish
sprinkle a layer of grated Parmesan over the pasta
arrange the chicken pieces above it
make your bechamel:
roughly I used 3 heaped soup spoons of flour to 1 litre of milk.
Cook the flour in some olive oil (I never use butter for cooking only for baking). The secret to a good bechamel is the ratio of flour to fat. While you’re cooking your flour, it should look “loose” in the pan, not lumpy
add the milk gradually, salt, pepper and keep whisking till you get the right thickness
add some grated cheese, whisk some more
pour about ¾ of your bechamel over the pasta & chicken, poke a few holes here & there with the back of a spoon to ensure that the bechamel goes down through all the layers and not just sit on top
add the remaining bechamel
sprinkle some more cheese
Bake in a 200C pre-heated oven for about ¾ of an hour until the top is the right colour.
I know this was a quicky bechamel recipe, I’m sorry. But I was rushing to make it while I also had the soup going, so I forgot to take enough pictures to show the various stages. I promise to make up for it when I post my Pastichio recipe. When? Only God knows. Just bare with me, this woman cooks by “whim”!!!