Ingredients
80g/3oz butter
1 small farmhouse loaf, crusts removed and cut into 1cm/½in cubes
1 medium onion, peeled and cut into rings
2 tbsp plain flour
150ml/5fl oz milk
150ml/5fl oz chicken stock
125g/4oz button mushrooms, halved
1.1kg/2½lb chicken cooked, meat removed and cut into chunks
125g/4oz sweetcorn
½ lemon, juice only
2 tbsp parsley, freshly chopped
salt and black pepper to taste
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Heat 55g/2oz of the butter then stir in the bread cubes to coat. Transfer to a baking tray and cook in the oven for 10 minutes or until just beginning to brown and crisp.
3. Melt the remaining butter in a pan, add the onion and cook for about 15 minutes or until golden.
4. Stir in the flour to make a roux and cook for 1 or 2 minutes.
5. Blend in the milk and stock. Bring to the boil.
6. Add the mushrooms and simmer for 2 minutes.
7. Add the chicken, sweetcorn, lemon juice, parsley, salt and pepper. Turn into an ovenproof dish.
8. Reduce the oven temperature to 180C/350F/Gas 4.
9. Pile the bread cubes on top of chicken mixture and bake in the oven for 25-30 minutes or until the bread is a deep golden colour and the chicken is heated through.
