Cheesy Chicken, Broccoli and Cauliflower Bake

Prep:30 minutes. Cook:30 minutes.

1. Blanch the broccoli and cauliflower florets in boiling water until just cooked. Drain, refresh with cold water, and set aside.
2. Heat 800ml of water and the chicken bouillon in a large saucepan.
3. Add the diced chicken and simmer on a fairly high heat until core temperature reaches at least 75˚C.
4. Remove chicken pieces with a slotted spoon and reserve the chicken stock.
5. Whisk the béchamel powder into the 250ml cold water until smooth.
6. Gradually whisk into the hot chicken stock and return to the boil, continuing to whisk for 2 minutes.
7. Add 100g of the grated cheese and stir until melted and smooth.
8. Arrange the chicken in a casserole dish followed by the cauliflower and broccoli and cover with the cheese sauce.
9. Top with the remaining cheese followed by the crunchy bake and then bake in a pre-heated oven 190°C/ 375°F/ Gas mark 5 for 25-30 minutes until core temperature is 75°C or above.
10. While the bake is in the oven, simmer baby new potatoes for 20 minutes or until cooked.