Serves 4 chicken breast 1 macaroni 80g onion 1/2 mushrooms 100g broccoli 1 bunch Vegetable oil, Salt, Pepper - White sauce flour 4 tablespoons butter 3 tablespoons milk 3 cups salt 1 teaspoon A dash of pepper - Parmesan cheese, Bread crumbs, Butter -

4  Cook the macaroni in plenty of boiling water with some salt. [Tip: Use 1 liter of water and 1 tablespoon of salt per 100g macaroni.] 2  Cut the chicken into bite-size pieces. Cut the onion into thin slices and the mushrooms into 4 slices. Cut both vertically. 3  Separate the broccoli into small bunches, cook in boiling water with salt till slightly tender, and drain. 4  Melt butter in a pan and fry the flour without browning it. Add milk gradually in small amounts, and cook until thickened. [Tip: Add the milk in small amounts. Add some more milk after the sauce is mixed well and becomes smooth to avoid lumps.]

1  Heat oil in a frying pan and cook the chicken and onion. Sprinkle with salt and pepper. 2  Remove half the white sauce from the pan and set aside. Add the chicken and onion prepared in 1 along with the mushrooms and macaroni to the pan and mix with the remaining sauce. 3  Thinly coat individual baking dishes with butter. Place 2 evenly and top with the sauce set aside. 4  Add the broccoli on top in a decorative manner and sprinkle with parmesan cheese and bread crumbs. 5   Preheat an oven to 200Cº and bake until the surface turns brown. Serve hot.