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![Chicken and vegetables](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI1MTEiIGhlaWdodD0iNTg1IiB2aWV3Qm94PSIwIDAgNTExIDU4NSI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)
![Chicken and vegetables](https://foodlovi.com/wp-content/uploads/2023/04/Chicken-and-vegetables-511x585.jpg)
Ingredients
- 25g/1oz cornflour
- 300ml/10fl oz skimmed milk
- 1 teaspoon low-fat spread
- 1 teaspoon English mustard
- 75g/3oz low-fat Cheddar cheese, grated
- 350g/12oz cooked mixed chopped vegetables
- 175g/6oz cooked chicken,
- skin removed 1โ4 teaspoon freshly grated nutmeg
- salt and freshly ground black pepper
Instructions
- Preheat the grill to medium.
- Blend the cornflour in a saucepan with the milk. Add the low-fat spread.
Bring to the boil and cook for 1 minute, stirring all the time. - Stir in a little salt and pepper, the mustard and two-thirds of the cheese.
Fold in the vegetables and the chicken, and season with the nutmeg and
a little more salt and pepper if required. Heat through. - Turn into a flameproof serving dish, top with the remaining cheese and
put under the grill until golden and bubbling. Serve immediately