Ingredients 2 tbsp butter
1½ tbsp flour
½ tsp dried thyme
½ cup chicken broth
½ cup milk
1¼ cups cooked chicken, shredded
1 cup cooked rice
½ cup frozen peas or soy beans
½ tbsp breadcrumbs
½ tbsp Parmesan, grated
Melt 1½ tbsp butter in a pan over a medium heat, and whisk in the flour and thyme.
Cook for one minute.
Gradually stir in the broth and milk, stirring until it is thick and smooth.
Stir in the cooked chicken and add some salt and pepper to taste, and set aside.
Grease a shallow baking dish or casserole.
Spread the rice in this baking dish, and sprinkle with the soy beans.
Then pour the creamed chicken mixture on top.
Dot with the remaining butter, and sprinkle with bread crumbs and cheese.
Bake at 200°/180° fan forced until it is hot - about 20 to 25 minutes.