basically a pasta bake with chicken, mushrooms and white sauce
Melt the butter on low heat and add the flour.
Stir well and allow to cook for 1 to 2 minutes, do not allow to brown.
Add a little of the milk and stir to create a thick paste, adding more milk to loosed the bechamel, until all milk is used.
Add cream and stock and continue to cook over low heat until sauce has thickened.
When thickened, add salt and pepper and nutmeg.
Shred roast chicken meat, discarding skin and fat and bones.
Place chicken meat into a large bowl.
In a skillet, heat a little olive oil and saute the onions and garlic until transparent.
Add mushrooms and cook until mushrooms have collapsed.
Add mushrooms/onions to chicken meat.
Deglaze the pan with white wine and add to bowl along with chopped thyme and parsley.
When cooking the pasta, you only want it to be partially cooked as it will continue to cook in the bechamel in the oven. If you over boil it initially, the end result will be too 'gluggy'.
Drain pasta, add to the chicken, mushrooms, onion & garlic. Toss well to incorporate. Add bechamel sauce and stir lightly so as not to break up the pasta.
Pour into a greased deep sided baking dish.
Top with scattering of peas.
Mix breadcrumbs and parmesan and sprinkle generously over the chicken mixture.
Drizzle with a little olive oil or dot with small pea sized knobs of butter.
Bake at 200DegC for approximately 20 minutes, or until topping has browned and is crispy.
You can make this with chicken breast or thigh meat.
I used my Chicken Surprise roasted chicken and it added another depth to the flavours. (Whole chicken, cavity stuffed with 1 lemon cut in half and whole head of garlic cut widthways, cold sliced butter placed between skin and breast meat)