Chicken gratin with egg noodles and vegetable

  • Preparation 40 min
  • Cooking 40 min
  • Servings 4 à 6
  • Freezing Absolutely



  • 1 yellow onion, finely chopped
  • 2 large garlic cloves, finely chopped
  • Olive oil
  • 500 g boneless and skinless chicken breasts, diced
  • 1/2 teaspoon Italian spices
  • 5 Nantes carrots cut in half lengthwise, sliced
  • 1/2 cauliflower, cut into small florets
  • 20 green beans trimmed, cut in half
  • 340 g egg noodles
  • 1 cup grated fresh Parmesan cheese
  • 170 g grated Le Fin Renard cheese
  • Salt and pepper from the mill

Ingredients for the béchamel

  • 1/3 cup butter
  • 1/3 cup flour
  • 3 cups milk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Italian spices



  • Preheat the oven to 400°F.
  • In a large skillet over medium heat, add the onion and garlic followed by a drizzle of olive oil. Cook for 3 to 4 minutes, stirring.
  • Add chicken, Italian spices then season with salt and pepper. Cook for 7 to 8 minutes, stirring or until chicken is cooked. Pour into a large Pyrex baking dish.
  • In a bain-marie, add the vegetables and cook for about 10 minutes or until the vegetables are cooked. Pour into the baking dish.
  • In a large saucepan of salted boiling water, cook the noodles al dente according to package directions. Drain and pour into the baking dish. Mix with the rest of the ingredients.
  • For the béchamel : in a saucepan heated to medium heat, melt the butter and add the flour. Mix with a whisk to form a roux and cook for 1 minute while stirring.
  • Add the milk, spices, season with salt and pepper generously and mix. Bring to a boil, reduce to medium-low heat and cook for 2-4 minutes or until sauce is slightly thickened. Remove from heat, add 1/4 cup Parmesan cheese and mix. Pour over the vegetables and mix gently.
  • Spread the cheese on top and place in the oven. Bake for 12 minutes then broil for a few minutes or until cheese is golden. Let stand a few minutes before cutting and serving!