• 1 medium potato or 200 g, peeled and cut into medium cubes
• 2 medium baby zucchini or 200 g, cut into medium cubes
• 2 medium carrots or 300 g, peeled and cut into medium cubes
• 4 pieces chicken breast fillets or 500 g, skinned and cut into medium cubes
• ½ teaspoon ground nutmeg
• ½ teaspoon dried basil
• ¼ teaspoon ground black pepper
• 5 cups skimmed milk or 1250 ml
• 1 sachet MAGGI® Béchamel Mix
• ¼ cup parmesan cheese or 30 g, grated

Preparation

Combine potato, zucchini and carrots together in a pot and boil in water for 12 minutes or until all vegetables are almost cooked, cool under cold water and drain. Set aside.

Boil chicken in a sauce pan with water for 10 minutes or until is cooked. Drain and add to the vegetables.

Add milk, MAGGI® Béchamel Mix and bring to boil with constant stirring, then simmer for 2-3 minutes or until the sauce thickens.

Add vegetables and chicken cubes in a large oven tray then season with nutmeg powder dried basil and black pepper powder.

Pour prepared béchamel sauce on top of the vegetables and chicken in the oven tray.

Sprinkle grated parmesan cheese on top and put in preheated oven 200°C for 25-30 minutes or until surface becomes golden color.