Ingredients:

• 1/4 cup – Small cooked Chicken pieces
• 4 cups – Chicken stock
• 2 – Carrots, diced
• 1/4 cup – Chopped French beans
• 2 – Onion, chopped
• 1/2 kg – Shredded cheddar cheese
• 2 cups – Milk
• Salt as per taste
• Pepper as per taste
• 4 tbsp – Butter
• 2 tbsp – Plain flour
• 2 tbsp – Corn flour
• 3 tbsp – Chopped Celery

Method:

1. Heat butter in a pan, fry onion, carrots, French beans till tender. Add flour, stir till it is mixes with onion
2. Add chicken stock
3. Stir continuously till it starts thickening
4. Add in 1/4 cup milk, mix corn flour, taking care no lumps are formed
5. Add in chicken stock, stirring continuously
6. After 2-3 mins, add remaining milk
7. Stir continuously, till milk comes to boil
8. Add cheese, chicken pieces, salt and pepper powder
9. Cook till cheese melts
10. Sprinkle celery and serve hot.

Recipe courtesy of Alison Pinto