Chicken in White Sauce

While living in Muscat this recipe was shared with me by my good friend Parin. She often used to make it while entertaining. My children specially enjoyed it. In the summers of Muscat it was a good change from oily spicy dishes, easy to prepare & was ready in no time. Its a nourishing wholesome dish and a complete meal. Can be served with bread crouton and garlic bread.

Serves: 4-6

Ingredients:

white sauce ingredients:
Oil: 1tsp
Butter: 2Tbsp
Flour: 2Tbsp
Water: 0.5cup; lukewarm
Milk: 4cups
Cheddar Cheese: 5Tbsp
Black Pepper: 0.25tsp
Mustard Powder: 0.25tsp
Salt: 0.5tsp

filling ingredients:
Oil: 1Tbsp
Onion: 1; cut into cubes
Bell Pepper Green: 1; cubed
Boneless Chicken: 1.5cup (Add small piece of ginger, 2-3 pepper corns, 2 cloves and a pinch of salt while boiling chicken)
Corn Kernel: 1cup; boiled (if using tinned, no need to boil)
Spring Onion: 4-5; finely sliced
Black Pepper Powder: 0.25tsp
Mustard: 0.25tsp
Salt: to taste
Flour: 1Tbsp
Chicken Stock: 0.5cup
Water: 0.25cup
Parsley: 1Tbsp; finely chopped

Spaghetti: 2cups (boiled)
Cheddar Cheese: 2 cups; grated

Method:
1. Preheat oven to gas mark 6, 350F.
2. Make white sauce: heat 1 tsp oil in a pan add in the butter and flour fry for a minute
or two. Add in the lukewarm water. Mix well so all the lumps are dissolved (using a whisk works wonders in getting rid of the lumps and getting a fine sauce). After the lumps turn to a smooth mixture, add in the milk and keep using a whisk to stir and cook till the sauce thickens. Remove from heat add in cheddar cheese, pepper, mustard and little salt (remember cheese is salty). The cheese
sauce is ready.
3. Take another pan, add in 1tbsp oil put in the chopped onion cook till it turns pink, then add the bell pepper and chicken. Stir to combine & add the corn & spring onions. Season with black pepper powder, mustard powder and little salt. Add the flour & keep stirring till flour turns golden brown. Add in the chicken stock and water. Stir & cook till all the stock and water are absorbed. Add the chopped parsley. turn off flame.
4. Assemble: take heatproof lasagna dish (about 10"by 5" size). Put 2-3Tbsp of white sauce, then the boiled and drained spaghetti; next add in 3-4Tbsp of white sauce, then the chicken & vegetable mixture. Cover with remaining white sauce. Finally, cover with grated cheese.
5. Bake in a preheated oven [what temperature] for 20- 25 minutes then place under the grill till the cheese turn golden brown.
6. Serve with garlic bread or croutons.