• Sheetal Jandial

Vegetables and Chicken in White Sauce

Updated: Jul 30

Comfort food at its best. A bake with veggies and chicken… easy, warming, hearty meal. Bonus: you spend lesser time in the kitchen.

To make a vegetarian version of this recipe, simply skip the chicken.

Serves: 4

Time taken: 45-50 minutes

Prep: 15-20 minutes

Baking: 30 minutes

Ingredients to make Chicken and Vegetables baked in White Sauce

For the White Sauce

2 tbsp flour / maida

2 tbsp butter

1½ cup milk

2 cloves / laung

3 black peppercorns

2 garlic cloves

½ cup water / stock

2 tbsp cheese (of choice)

Salt to taste

For the Chicken and Vegetables baked in White Sauce

250 gms chicken – preferably boneless, cut in to bite size pieces

1 cup white sauce

10-12 green beans, cut in to 1 inch length pieces

1 medium carrot – cut in to roundels

6-8 button mushrooms – sliced thick

3-4 babycorns – sliced diagonally

6-8 cauliflower florets

½ capsicum / bell pepper – cut in dices

½ medium onion – cut in dices, layers separated

½ cup macaroni

2 garlic cloves

1 tbsp olive oil

½ tsp freshly ground black pepper

A pinch of mustard powder

Salt to taste

Method of making Chicken and Vegetables baked in White Sauce

For the White Sauce

Heat one cup of milk with garlic, black peppercorns and cloves – the milk should not come to a boil. Let it cool, infusing the milk with flavours of the aromatics. You could also add an onion for more flavour, if you like. I added onions in my veggies mix.

Heat butter on low heat in a thick bottom pan, add flour and mix well. Stir continuously till the flour is cooked, without changing the colour of the flour – stirring continuously helps here.

Strain and add half the milk to the flour – whisking continuously again, so there are no lumps.

Once the flour and milk are mixed well, add the remaining milk. Bring this mix to a boil and add water or stock. You could skip the water completely and replace with milk.

Add salt to taste. Once the white sauce thickens in approx. 4-5 minutes, take it off the heat and let it cool.

Because I was using the white sauce for a bake immediately, I did not let it thicken much – I

cooked the white sauce for 2-3 minutes only. If you plan to make the white sauce and store it, let it cook for a minute or so more.

Baking time!

Cut all the vegetables as per your liking. You could use vegetables of choice – I just happened to have these in the kitchen.

Heat olive oil in a heavy bottom pan on high heat, add chicken and sear on all sides, should take about 4-5 minutes. Place the seared, half cooked chicken in an oven-proof baking dish.

To the pan, add the vegetables in the order of cooking time required i.e. the cauliflower florets and carrots go in first and the onions and capsicum last.

Stir fry all the vegetables for 3-4 minutes and then place in the oven-proof baking dish with

the chicken (I let the cauliflower florets cook in the pan for a minute more, after removing the other vegetables, just to get a slightly charred flavour). Add the macaroni.

Add the garlic cloves, salt, pepper and mustard powder to the ingredients in the baking dish.

Pour the white sauce evenly over the chicken and vegetables. You could sprinkle a little more cheese if you like, I didn’t.

Bake in a preheated oven for 25-30 minutes at 170-180°C till the cheese browns a bit and the chicken is cooked. Serve hot!

Take a look at the other mains recipes and Indian meal ideas.

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© 2020 Sheetal Jandial @ WhiskMixStir