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雞肉蔬菜砂鍋



材料:

12盎司熟雞肉切粒
2 茶匙 中筋麵粉
2 茶匙 溶化無鹽牛油
10盎司 脫脂牛奶
少許 白胡椒
1 茶匙 磨碎乾酪
7盎司 通心粉
2黃色或橙色的柿子椒,切碎
1 節瓜,切碎
12盎司 西蘭花,切碎
1/3 湯匙 蒙特里傑克奶酪

做法:

1, 開中火, 放入牛油和麵粉攪拌1分鐘;盡量不要讓混合物變成褐色。
2, 加牛奶並繼續攪拌,直到它開始氣泡。加入白胡椒, 磨碎乾酪, 減細火煮10分鐘。
3, 添加柿子椒和節瓜攪拌結合。
4, 根據包裝煮通心粉。
5, 切碎的西蘭花添加到水中。允許小火煮一分鐘。
6, 瀝乾通心粉和西蘭花。
7, 砂鍋的底部和兩側掃上牛油
8, 用一個大碗,把通心粉, 節瓜, 西蘭花和,雞肉切碎攪拌放在鍋內
9, 用煮好的白汁倒在上面。
10, 再灑上蒙特里傑克奶酪
11, 預熱焗爐10分鐘150度
12, 放入烤20分鐘便完成

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