Chicken with Béchamel Sauce and Vegetables
Ingredients for the Filling
1 green bell pepper
Salt
2 tablespoons of flour, 2 cups of milk
Salt
grated fresh kashar cheese
For the filling: Place your pan on the stove and heat it with olive oil. Add the potatoes, cut into large cubes, and begin to sauté. Add salt and pepper and mix.
Take a separate pan and heat some olive oil. Add the thinly sliced onions and sauté until softened. Season with salt and pepper and stir.
Place the potatoes in a rectangular glass baking dish. Add the lightly caramelized onions on top.
Reheat the same pan and add the chicken cut into large cubes, then begin to sauté. Add the diced peppers, salt, and pepper and continue cooking.
Spread the prepared chicken mixture over the onions and mix well.
For the béchamel sauce: Melt the butter in a saucepan, add the flour and sauté until fragrant. Then add the milk. Add salt, pepper, and grated nutmeg and stir until thickened.
To assemble: Pour the prepared béchamel sauce into your baking dish and spread evenly. Bake in a preheated oven at 180 degrees Celsius for 15 minutes. Sprinkle grated fresh kashar cheese on top and bake for another 15 minutes. Serve hot.
