Creamy chicken Vol-au-vents

Creamy Chicken Vol-au-vents

Bechamel sauce

Ingredients:-
15g butter
15g plain flour
1 cup milk, warmed
salt and pepper 

Method:-
Melt the butter in a saucepan over med/high heat until butter is frothing.  Add flour flour and stir until turns into a paste like texture then slowly add milk, whisk constantly until sauce is smooth (don't stop whisking or you will get lumps) Return to high heat and continue stirring for 4-5mins or until sauce has thickened.
Season with salt and pepper . Cover surface with plastic wrap until needed so you don't get a skin.

Filling

Chicken Breast diced into cube sizes
Diced Rashers bacon
Chopped mushroom
Olive Oil 
Grated Cheese

Put oil in frypan. on medium heat cook chicken for a few minutes.  Add in bacon and mushroom.  Cook until mushroom soft and chicken tender (do not cook on high or chicken will dry out).

Place ingredients in to the bechamel sauce and give a quick mix.  You can add cheese through ingredients or top filling later depending of preference.
Spoon filling into vol-au-vent cases.  Grate cheese over top.  Bake in oven at medium heat for approx 10-15mins. Enjoy!

Serve with fresh salad and boiled rice

Recipe Notes:-
*Try using fresh or canned asparagus instead of mushroom depending on your tolerance to asparagus.  I find a small amount of asparagus gives a big flavour so not alot is need. 

HFI Nutritional Value:-
* Please check your vol-au-vent cases when purchasing.  I find the ones i buy have absolutely no sugar (and why should they!!) but always check just incase.
*This is definetly a YUM recipe rather then a healthy recipe lol, but there is protein from from the chicken and calcium from the milk and butter :)
*Serve in mini cases for kids to enjoy!