Creamy Chicken-Vegetable Casserole

All vegetables are cleaned, washed and cut into suitable pieces - do not cut them too small, even better if they are smaller.

Put them in a deep baking tray, sprinkle with oil, add a little ground pepper if you prefer, I also put dried parsley - mix well.

The chicken is washed and seasoned with salt and pepper.

Arrange the pieces of meat among the vegetables in the pan.

Cover the tray with a lid or aluminum foil and place it in a preheated oven at 200 degrees for about 45 minutes.

After this time, remove the foil from the top and leave the tray in the oven for another 45 minutes.

About 15 minutes before the end of the oven time, prepare the white sauce:

- in a pan, heat the finely chopped onion with the butter, then add 2 tablespoons of flour and leave for another minute, stirring in the pan.

- pour a little milk in the pan and stir continuously - do not pour all the milk at once, they will become lumpy.

- if you still have something lumpy, open them with a tel

- season with salt, pepper and turn off the heat under the pan.

This is how the vegetables should be cooked before pouring the sauce over them - brown and cooked, not cooked.

So, pour the sauce evenly over the vegetables and meat from the pan, sprinkle grated cheese on top.

If you made the sauce earlier, it may thicken too much to pour - in which case just heat it up a bit and stir in it.

Put the tray in the oven for another 15-20 minutes, to brown the cheese nicely.

Serve immediately, or you can leave it in the oven for another 10 minutes to cool.

I'll show you a picture of the food on the plate, I think quite convincing.

Good appetite!