Chicken Casserole With Apples and 14 Arpents | Recipes

Ingredients
4 tbsp. (60 ml) butter
2 shallots, finely chopped
1 cup (250 ml) celery, chopped
2 garlic cloves, chopped
1 cup (250 ml) carrots, finely diced
3 potatoes, diced
2 tbsp. (30 ml) flour
2 cups (500 ml) milk
1 cup (250 ml) poultry stock
1 cup (250 ml) 14 Arpents, diced
2 red apples, diced
2 cooked chicken breasts, chopped
1 cup (250 ml) cooked broccoli pieces
Salt and freshly ground pepper

Preparation

In a large frying pan, melt half the butter and brown shallots, celery, garlic, carrots and potatoes. Continue cooking for about 8 to 10 minutes, until vegetables are tender. Set aside.
Melt the remainder of butter in a saucepan. Add flour. Continue cooking for 1 minute. Add milk and poultry stock, and cook until the mixture thickens. Add half the cheese. Add the vegetable mixture, potatoes and pieces of chicken and broccoli. Season with salt and freshly ground pepper. Place in a gratin dish.

Top with the remainder of cheese, and broil in the oven until cheese melts.